Jaleel Johnson Womens Jersey Skillet Pumpkin Cornbread – My Daily Morsel

Skillet Pumpkin Cornbread

Hey there. I’m currently recovering from Wednesday, otherwise known as the dreaded day of oeuf and boeuf. During level three, we’ve been having these mock midterms. They’re basically designed to prepare us for our real midterm, where we pick two dishes out of a hat and have to prepare them for a panel of judges that just so happen to be well respected chefs and alumni of the school. For this particular mock midterm, we made a poached egg dish with vegetables and hollandaise, followed by a second course of boeuf bourguignon. It was like a full on episode of Chopped. Everyone was running around like a chicken with its head cut off trying to get four plates worth of perfectly cubed and perfect cooked vegetables, perfectly poached eggs, hollandaise, beef stew, homemade pasta, perfect sauce with a perfect consistency, a medley of other vegetables, etc. out in a matter of hours. I’m guessing it wasn’t too pleasant of an experience for our instructors either, seeing as they had to taste every component of each students’ dish over and over again. Going from egg to stew and back twenty-something times can’t be that joyous of an experience. I hope they’re being paid well…

To sum up this story, I got out of it alive, and I got my dishes in on time. I haven’t received any official feedback yet, but I think I did pretty well. I mean, I didn’t pass out, vomit, or cry, so… you know… bright side. Assuming I pass my midterm and move on to level four, I’ll be learning how to feed a crowd and working on buffet and family meals. We were asked to bring in a few recipes for the buffet that were both seasonal and close to our cultural roots. I’m from Texas. What is more seasonal right now than pumpkin? And what is more southern than cornbread? Ergo – pumpkin cornbread. Enjoy!

Warm and crumbly skillet baked pumpkin and brown sugar cornbread smeared with cinnamon butter

Prep time
15 mins

Cook time
50 mins

Total time
1 hour 5 mins

Makes 12 pieces


For the Cornbread

  • 2 cups all-purpose flour
  • ¾ cup whole wheat flour
  • 1 cup yellow cornmeal
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • ¾ cup packed brown sugar
  • ½ stick unsalted butter, melted
  • 3 large eggs
  • 1 cup whole milk
  • 1 cup canned pumpkin purée
  • ? cup vegetable oil

For the Cinnamon Butter

  • 1 stick unsalted butter, at room temperature
  • ¼ teaspoon ground cinnamon


For the Cornbread
1. Preheat the oven to 350°F. Spray a 10-inch cast-iron skillet with nonstick cooking spray.

2. Whisk together the flours, cornmeal, baking powder, baking soda, and salt in a large bowl to combine. Whisk together the brown sugar and melted butter in a small bowl until it forms a thick slurry. Whisk the eggs in another medium bowl. One at a time, whisk the milk, then pumpkin purée, then vegetable oil, and finally the butter-sugar slurry into the eggs. Pour the wet mixture into the dry ingredients and fold gently just until incorporated.

3. Pour the batter into the prepared pan. Bake for 45 to 50 minutes, until a cake tester comes out clean. Remove from the oven and let cool slightly.

For the Cinnamon Butter
1. Beat the butter and cinnamon in the bowl of an electric mixer until smooth and creamy. Smear over the warm cornbread.

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