9/19/18

Pumpkin Cheddar Skillet Corn Bread #PumpkinWeek

This post is sponsored in conjunction with PumpkinWeek . I received product samples from sponsor companies to aid in the creation of the PumpkinWeek recipes. All opinions are mine alone.

This Pumpkin Cheddar Skillet Cornbread is the best cornbread you'll eat all season! It's so moist, and full of flavor, you won't even believe there is Pumpkin in it! The Cheddar and cream cheese add a sharpness and creaminess, and the pumpkin adds a boost of moisture and very subtle sweetness that makes this a guaranteed fight over the last slice!
Cast Iron Skillet Corn Bread

Sponsor Shout Out: Cabot Cheese is one of our amazing Sponsors for Pumpkin Week! They have great Cheeses, including cream cheese. So when I was looking for a way to use the amazing products I received from them for our great week of Pumpkin Recipes, I knew this recipe from Melanie Makes was the one to use! With their great variety of cheese varieties, this recipe is the perfect test recipe for all their cheese blends!




Cast iron Skillet Corn Bread

With Fall here,  It's the time for Stews, and soups, which of course need that perfect wedge of cornbread on the side! This twist on the classic cornbread will just wow your family!  Do not be surprised by the pumpkin, it will add an amazing amount of moisture, a touch of sweetness, and of course a pop of color. It will NOT taste overly pumpkin, that I promise you. It will taste like cornbread! But wow is it amazing cornbread! This recipe adds in cream cheese and shredded sharp cheddar cheese into the batter as well. So you can just imagine that touch of salty and sweet blended together. They are the perfect balance! I've literally never had such a moist cornbread with so much flavor before!
Cast Iron skillet corn bread

This one is a keeper!! I love a drizzle of honey over mine. So grab that honey bear out of the cupboard for this one, I think you'll love it too.

Yes, I use a Cast Iron Skillet for my corn bread. I even bake a double batch in  2 skillets and carry those heavy things on over to the church for the Chili cook off, 'cause we all know cornbread from a cast iron skillet just tastes better!! That batter sizzling in that hot oil or butter and then baking in the oven creates such a delicious, heavenly thing... Yum. I think I'll go sneak a piece while I type this up!

Ok, I should get busy sharing the recipe with you now!


Yield: 8 wedges

Pumpkin Cheddar Skillet Cornbread

prep time: 15 minscook time: 25 minstotal time: 40 mins
This Pumpkin Cheddar Skillet Cornbread is the best cornbread you'll eat all season! It's so moist, and full of flavor, you won't even believe there is Pumpkin in it! The Cheddar and cream cheese add a sharpness and creaminess, and the pumpkin adds a boost of moisture and very subtle sweetness that makes this a guaranteed fight over the last slice!

ingredients:

  • 8 tablespoons butter softened and divided
  • 8 ounces Cabot brand cream cheesesoftened
  • 2 cups  Cabot brand  shredded Sharp  cheddar cheese divided into 1 cup each
  • 2 cups flour
  • 2 cups cornmeal
  • 3 tablespoons baking powder
  • 1 teaspoon salt
  • 2 cups milk
  • heaping 1/2 cup pumpkin pure

instructions:

  1. Preheat oven to 400 degrees. Place 12 inch Cast Iron Skillet in oven for 15 minutes while preparing batter.
  2.  In a large saucepan over medium-low heat, melt 7 tablespoons butter. Stir in cream cheese and 1 cup cheddar cheese until cheese is melted and  well blended.
  3. Remove from heat and stir in flour, cornmeal, baking powder, and salt until just combined, being careful not to over mix.
  4. Stir in milk and pumpkin until just combined.
  5. Carefully Remove pan from oven and add remaining tablespoon of butter. Tilt pan so that melted butter covers entire bottom of pan.
  6. Pour batter into heated pan then top  with remaining cheddar cheese.
  7. Bake for 25 minutes or until a toothpick inserted into the middle comes out clean. (May need an extra 5 minutes or so).
Created using The Recipes Generator





Here are today's #PumpkinWeek Recipes:

Beverages: 

Pumpkin Juice- Harry Potter Style from Jonesin' For Taste

Pumpkin Pie Bourbon Cocktail from Love and Confections


Savory:

Creamy Pumpkin Fiesta Chicken Soup from Amy's Cooking Adventures

One Pot Creamy Pumpkin Bacon Pasta from 4 Sons 'R' Us

Pumpkin Cheddar Ale Soup from Strawberry Blondie Kitchen

Pumpkin Chili from It Bakes Me Happy

Pumpkin Grilled Cheese Paninis from Eat Move Make

Pumpkin Hummus from Sweet Beginnings

Pumpkin Mac and Cheese from Everyday Eileen

Pumpkin Mashed Potatoes from Rants From My Crazy Kitchen

Pumpkin Pizza from Platter Talk

Savory Loaded Pumpkin Cornbread from Who Needs A Cape?

Savory Pumpkin & Pepper Goat Cheese Tart from Hardly A Goddess


Baked Goods & Desserts:

Chocolate Chip Pumpkin Bread from House of Nash Eats

Fluffy Pumpkin Buttermilk Pancakes from The Redhead Baker

Fluffy Pumpkin Pie Dip from The Beard and The Baker

No Bake Pumpkin Cheesecake from Cooking with Carlee

Pumpkin Banana Bread from A Day in the Life on the Farm

Pumpkin Biscuits from A Kitchen Hoor's Adventures

Pumpkin Cheddar Skillet Corn Bread from Tip Garden

Pumpkin Cream Cheese Muffins from Family Around the Table

Pumpkin Creme Brulee from Cookaholic Wife

Pumpkin Ginger Donuts from Daily Dish Recipes

Pumpkin Kolaches from The Spiffy Cookie

Pumpkin Oatmeal Muffins from The Bitter Side of Sweet

Pumpkin Pecan Pancakes with Caramel Syrup from The Chef Next Door

Pumpkin Pie Crescents from Hezzi-D's Books and Cooks

Pumpkin Pie with Marshmallow Meringue from The Crumby Kitchen

Pumpkin Snickerdoodles from Culinary Adventures with Camila

Pumpkin Souffle from Caroline's Cooking

Pumpkin Spice Cake Roll with Maple Bourbon Cream from Grumpy's Honeybunch

Pumpkin Spice Dessert Hummus from For the Love of Food

Pumpkin Spiced Cookies from April Golightly



Don't forget we have a great giveaway from all of our great sponsors going on all week! you can find the link to the list of Prizes here:  Welcome Post w/ Prize List

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Disclaimer: Thank you PumpkinWeek Sponsors: Dixie Crystals, Cabot Cheese, and Eggland’s Best for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for PumpkinWeek recipes. All opinions are my own. The PumpkinWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Three (3) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The PumpkinWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the PumpkinWeek posts or entry.

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