By Emily Malloy

Cornbread is a wonderfully versatile baked good. It can be served for breakfast, lunch, or dinner and is seldom disliked. Recently, I wanted to make this alongside my kiddos' breakfast, but with a smidge of an autumnal edge. 

Now, I love pumpkin as much as the next gal, but often feel bombarded by its addition to just about everything (please, hold the pumpkin spice chips). I sought to add dimension and warmth to my cornbread recipe by way of brown butter, pumpkin, and cinnamon without it being overt. The pumpkin addition ends up serving more like a secret, dynamo ingredient than an overwhelming flavor. 

This cornbread has a fantastic depth that will pair with any meal. Best of all? The rich fats make this cornbread moist and easy to eat! 

I have included two different ways to prepare this cornbread: one by making it all from scratch and the other by using a store-bought cornbread mix, like Jiffy. 

Brown Butter Pumpkin Cornbread, Two Ways
Time: 30+ minutes
Yields: 6-8 servings

Ingredients-- from scratch
3 cups all-purpose flour
1 cup cornmeal
1 3/4 cup whole milk
2/3 cup pureed pumpkin
2 sticks unsalted butter, sliced
1/2 cup maple syrup
2 eggs, lightly beaten
1 tablespoon baking powder
2 teaspoons cinnamon
2 teaspoons kosher salt

Directions-- from scratch
1. Preheat the oven to 350*. 

2. Melt the butter in a 10" cast iron skillet (give or take an inch or two is fine, it will alter the thickness and cooking time) over medium heat, whisking frequently. The butter will begin to foam as brown bits begin to appear and the fragrance takes on a nutty-like aroma. Remove from heat, pour the butter into a large bowl (allow to cool slightly), and make sure a little bit of the butter remains (a teaspoon or so) to grease the skillet. Set aside.

3. In another large bowl, add the dry ingredients, stirring until well-combined.

4. In the large bowl with the butter, add the milk, pumpkin, maple syrup, and eggs, stirring until well-combined. 

5. Make a well in the dry ingredients and pour in the wet ingredients. Stirring until combined. Pour into the 10" skillet. Allow it to rest for 10-15 minutes.

6. Bake at 350*, beginning to check for doneness after 25 minutes (depending upon skillet size). Serve immediately and enjoy!

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Ingredients-- with the shortcut
2 - 8.5 ounce boxes cornbread mix (like Jiffy)
2 eggs, lightly beaten
2/3 cup of milk
2/3 cup pureed pumpkin
2 sticks unsalted butter, cubed
2 teaspoons cinnamon

Directions-- with the shortcut

1. Preheat the oven to 350*. 

2. Melt the butter in a 10" cast iron skillet (give or take an inch or two is fine, it will alter the thickness and cooking time) over medium heat, whisking frequently. The butter will begin to foam as brown bits begin to appear and the fragrance takes on a nutty-like aroma. Remove from heat, pour the butter into a large bowl (allow to cool slightly), and make sure a little bit of the butter remains (a teaspoon or so) to grease the skillet. Set aside.

3. In another large bowl, add the box of cornbread mix.

4. In the large bowl with the butter, add the milk, pumpkin, maple syrup, and eggs, stirring until well-combined. 

5. Make a well in the cornbread mix and pour in the wet ingredients. Stirring until combined. Pour into the 10" skillet. Allow it to rest for 10-15 minutes.

6. Bake at 350*, beginning to check for doneness after 18 minutes (depending upon skillet size). Serve immediately and enjoy!

Printable recipe can be found here!