This Double Pumpkin Cornbread with Red Onion is a great take on the classic cornbread recipe. The secret ingredient in this cornbread is a can of pumpkin puree. The double pumpkin in the title comes from the addition of pumpkin seeds scattered on top of the bread.
I start by heating a skillet in the oven. While it is heating, I combine flour, cornmeal, baking powder and salt in a large bowl before whisking together milk, cream cheese, pumpkin, honey and 7 tablespoons butter. Add the wet ingredients to the cornmeal mixture. Take the skillet from the oven and brush the bottom and sides with butter. Pour the cornbread batter into the skillet. Decorate the top with red onion slices and pumpkin seeds. Bake and serve drizzled with honey.
To make Double Pumpkin Cornbread with Red Onion, you will need the following ingredients:
Preheat the oven to 400 °F and place a cast iron skillet inside to heat.
In a large bowl, mix 2 cups of all-purpose flour, 2 cups of yellow cornmeal, 1 ½ tablespoons of baking powder and 1 teaspoon of kosher salt together.
Whisk 1 cup of whole milk with 8 ounces of cream cheese, 1 can of pumpkin puree, 2 tablespoons of honey, ½ a cup of melted unsalted butter together in a separate bowl.
Pour the wet ingredients into the cornmeal mixture and mix until just combined
Take the heated skillet from the oven and brush the bottom and sides with the remaining 1 tablespoon of butter.
Transfer the cornbread batter to the skillet and scatter sliced red onion and pumpkin seeds over the top.
Bake in the oven for 18-20 minutes until golden brown and a toothpick inserted comes out clean.
Allow to cool slightly and serve drizzled with honey.
This Double Pumpkin Cornbread with Red Onion is a delicious take on the classic cornbread recipe! Try it out soon and tag #CookMeRecipes in your baking posts.
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