A hot cast-iron skillet gives this pumpkin cornbread golden edges, while pumpkin purée and honey lend a tender crumb and gentle sweetness. Inspired by the recipe from @enrootkitchen, this savory take folds Maitre d’Butter into the batter for garlic-and-herb richness. A warm butter finish and a light sprinkle of The Showgirl Seasoning make each slice worth lingering over.
Here's what you'll need:
Ingredients
For the Cornbread
- ½ cup Maitre d’Butter, melted and slightly cooled
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1 tbsp baking powder
- ½ tsp baking soda
- Sergio’s Seasoning, to taste
- ½ tsp Pepper Mafia Seasoning
- 1⅓ cups pumpkin purée
- ⅓ cup honey
- 2 large eggs
For Serving
- 2–3 tbsp Maitre d’Butter, softened
- The Showgirl Seasoning, to taste
Directions
- Preheat your oven to 400°F. Place a 9-inch cast-iron skillet in the oven to heat while you prepare the batter.
- Gently melt your ½ cup Maitre d’Butter and let it cool slightly. Avoid browning it, as the garlic and herbs in the compound butter can burn.
- In a large bowl, whisk together your flour, cornmeal, baking powder, baking soda, a pinch of Sergio’s Seasoning, and Pepper Mafia Seasoning.
- In a separate bowl, whisk together your pumpkin purée, honey, melted Maitre d’Butter, and eggs until smooth.
- Pour your wet ingredients into the dry ingredients and stir just until combined. Avoid overmixing.
- Carefully remove your hot skillet from the oven and grease it lightly. Pour in your batter and spread it evenly. Bake for 20–25 minutes, or until the edges are golden and a toothpick inserted into the center comes out clean. Begin checking around 15 minutes.
- Let your cornbread rest for 5–10 minutes. Spread or dollop your softened Maitre d’Butter over the warm cornbread, allowing it to melt into the surface. Finish with a sprinkle of The Showgirl Seasoning for a little salty heat.
- Enjoy!
