Homemade Pumpkin Bacon Cornbread Recipe: Sweet & Savory Skillet Bake

Recipe

Yield: 1 loaf | Prep time: 10 min | Cook time: 20-25 min

Ingredients

• 1½ cups all-purpose flour
• 1 cup yellow cornmeal
• ½ cup granulated sugar
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 1 cup pumpkin puree (not pumpkin pie filling)
• 1 cup buttermilk*
• ½ cup melted butter or vegetable oil
• 2 eggs, beaten
• 4-6 slices bacon, cooked crispy and crumbled

* you can make your own buttermilk by adding 1 Tbsp of lemon juice to 1 cup of regular milk

Instructions

1. Pre-heat oven: Preheat your oven to 400°F (200°C). Grease and flour a 10-inch cast-iron skillet (or a 9-inch square baking pan).
2. Cook the bacon: In a skillet, cook the bacon until it is crispy. Transfer the bacon to a paper towel-lined plate to cool. Then crumble it into small pieces. Set aside.
3. Combine dry ingredients: In a large bowl, stir together the flour, cornmeal, sugar, baking powder, baking soda, and salt.
4. Combine wet ingredients: In a separate bowl, beat together the pumpkin puree, buttermilk, butter (or vegetable oil), and eggs until well combined.
5. Mix the batter: Pour the wet ingredients into the dry ingredients. Mix until the dry ingredients are just moistened (don’t over-mix; a few lumps are fine). Sprinkle in the crumbled bacon.
6. Pour: Pour the batter into your prepared baking pan and spread evenly.
7. Bake: Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown.
8. Cool & Serve: Let the cornbread cool in the pan for 5-10 minutes before slicing and serving warm.

Enjoy! It’s delicious on its own, with a little butter, or alongside a hot bowl of chili or soup.