This slightly sweet, sage-filled cornbread gets its vibrant color from puréed pumpkin.
Pumpkin Streusel Cornbread
Serves: 1 (10-inch) skillet
- ¾ cup unsalted butter
- 2 tablespoons chopped fresh sage
- 1 tablespoon canola oil
- 2⅔ cups self-rising flour, divided
- 1 cup medium-grind plain yellow cornmeal
- ½ cup grated fresh Parmesan cheese
- 1 teaspoon ground black pepper
- ¾ teaspoon kosher salt, divided
- 1⅓ cups whole buttermilk
- ⅔ cup canned pumpkin
- 2 large eggs
- 4 tablespoons firmly packed light brown sugar, divided
- ¼ cup chopped pecans
- Butter, to serve
- Preheat oven to 400°.
- In a 10-inch cast-iron skillet, melt butter over medium heat. Cook until butter turns a medium-brown color and has a nutty aroma, 8 to 10 minutes. Pour browned butter into a medium heatproof bowl; add sage, stirring until butter stops foaming. Let cool for 10 minutes.
- Wipe skillet clean. Add oil to skillet, and place skillet in oven until oil is very hot, about 8 minutes.
- In a large bowl, whisk together 1⅔ cups flour, cornmeal, cheese, pepper, and ½ teaspoon salt. In a small bowl, reserve 5 tablespoons browned butter mixture. To remaining butter, whisk in buttermilk, pumpkin, eggs, and 2 tablespoons brown sugar. Make a well in center of flour mixture; add buttermilk mixture, stirring just until combined. Carefully pour batter into hot skillet. (Batter should sizzle.)
- In a small bowl, whisk together remaining 1 cup flour, remaining ¼ teaspoon salt, remaining 2 tablespoons brown sugar, and pecans. Using a fork, stir in reserved 5 tablespoons browned butter mixture until mixture is crumbly. Sprinkle pecan mixture over batter, breaking up any large chunks.
- Bake until golden brown and a wooden pick inserted in center comes out clean, 25 to 30 minutes. Let cool for 10 minutes. Serve with butter.
Find more festive recipes like this one in Southern Cast Iron’s November/December 2018 issue!