Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Preheat oven to 350°F. Generously brush a 12-inch cast-iron skillet with 2 tablespoons of the butter; set aside remaining butter.

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  • In a large mixing bowl combine cornmeal, sugar, masa harina, baking powder, baking soda, salt, and pumpkin pie spice. In another bowl combine remaining butter, buttermilk, sour cream, egg, and pumpkin; whisk into cornmeal mixture. Pour into prepared skillet.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • Bake for 22 to 25 minutes or until a toothpick inserted off-center comes out clean. Cool on wire rack; serve warm with whipped butter.

Make-Ahead Directions:

Prepare and bake as directed. Wrap cooled corn bread in foil. Store in refrigerator up to 2 days. Reheat, wrapped in foil, in a 350°F oven for 15 minutes or until warm.

Pumpkin Corn Muffins:

Prepare as above except brush twenty-two 1-3/4-inch muffin cups with the 2 tablespoons butter. Spoon batter into muffin cups. Bake 8 to 10 minutes or until toothpick inserted off-center comes out clean.

Nutrition Facts

217 calories; total fat 11g; saturated fat 6g; polyunsaturated fat 1g; monounsaturated fat 3g; cholesterol 44mg; sodium 444mg; potassium 138mg; carbohydrates 27g; fiber 2g; sugar 8g; protein 4g; trans fatty acidg; vitamin a 2624IU; vitamin c 1mg; thiaminmg; riboflavinmg; niacin equivalentsmg; vitamin b6mg; folate 52mcg; vitamin b12mcg; calcium 111mg; iron 1mg.

Reviews (2)

6 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1
Rating: Unrated
10/12/2016
Delish recipe however had to bake for 50 minutes. I guess it bepends on the size of the skillet used as well.
Rating: Unrated
01/04/2014
Delicious! We had it with chili. My husband loved it! I used plain greek yogurt instead of the sour cream.