bread · Squash September

Pumpkin Cream Cheese Skillet Cornbread

It’s spooky movie season in the Wilson-Welcher household. Rob and I went to see “It” Friday evening, and while not really scary for me, it was still creepy.

We followed up the theatrical goodness with the disastrously funny “Gingerdead Man” (low level B-movie starring Gary Busey? Count me in.) and then the beautifully artistic “Suspiria” by Dario Argento.

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I don’t think Rob was quite as impressed with Argento’s genius as I was. I’m still giddy that most of his movies are on Amazon Prime…with the exception of my favorite, “Phenomena”. I plan on binging the crap out of them as soon as possible.

With all the scary-movie watching, I felt completely prepared for fall. I’ve made my first stew of the season, and needed to bang out a good, homey cornbread to go with it. Keeping with the Squash September theme, I found this miraculous recipe.

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I’ve had my cast iron skillet for nearly a year, and have yet to make cornbread in it. What kind of cook am I?? Skillet cornbread is the best of the best, and if you’ve never made it before, you’re missing out.

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This skillet cornbread is the bomb. It’s crispy on the bottom, soft and fluffy in the middle, and has just the right amount of cheese inside (and on top!). I’ve had a few fails in the kitchen when it comes to cornbread, but this was definitely not one of them.

I think the cream cheese makes this cornbread the way it is. It’s moist like a cake inside! Add a dash of cinnamon to go with the pumpkin inside and this cornbread has a delicately pumpkin flavor, to boot.

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Pumpkin Cream Cheese Skillet Cornbread

  • Servings: 8-10
  • Difficulty: Easy
  • Print

A cheesy, hearty skillet cornbread with a cream-cheese pumpkin filling.

Ingredients

  • 8 TBS. butter
  • 8 ounce package cream cheese, softened
  • 2 cups shredded cheddar cheese
  • 2 cups flour
  • 2 cups yellow cornmeal
  • 2 tsp. sugar
  • 3 TBS. baking powder
  • 1 tsp. salt
  • 1 tsp. cinnamon
  • 2 cups milk
  • 1 (15 oz) can sweet whole kernel corn, drained
  • Heaping 1/2 cup unsweetened pumpking puree

Directions

  1. Preheat oven to 400 degrees. Place large cast iron skillet in oven for 15 minutes.
  2. Meanwhile, in a large saucepan over medium-high heat, melt 7 tablespoons better. Stir in 1 cup shredded cheddar cheese and cream cheese. Stir together until everything is melted.
  3. In a large bowl, combine flour, cornmeal, salt, sugar, cinnamon and baking powder. Stir in melted cheese mixture until just combined and crumbly.
  4. Stir in pumpkin, corn, and milk. Be careful not to over mix.
  5. Remove pan from oven. Place remaining tablespoon butter in skillet and tilt pan around until butter melts and coats pan. Pour in cornbread mixture and spread with a spatula. Top with remaining cheddar cheese.
  6. Bake cornbread for 20-25 minutes or until a knife inserted in the center comes out clean. Let cool and slice into wedges.

Step-By-Step Instructions

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Preheat oven to 400 degrees. Place large cast iron skillet in oven for 15 minutes. Meanwhile, in a large saucepan over medium-high heat, melt 7 tablespoons better. Stir in 1 cup shredded cheddar cheese and cream cheese. Stir together until everything is melted.

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In a large bowl, combine flour, cornmeal, salt, sugar, cinnamon and baking powder. Stir in melted cheese mixture until just combined and crumbly.

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Stir in pumpkin, corn, and milk. Be careful not to over mix.

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Cornbread batter looks good!

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Remove pan from oven. Place remaining tablespoon butter in skillet and tilt pan around until butter melts and coats pan.

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Pour in cornbread mixture and spread with a spatula. Top with remaining cheddar cheese.

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Bake cornbread for 20-25 minutes or until a knife inserted in the center comes out clean. Let cool and slice into wedges.

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9 thoughts on “Pumpkin Cream Cheese Skillet Cornbread

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