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Spiced Pumpkin Skillet Cornbread https://www.metro.ca/userfiles/image/recipes/pain-de-mais-epice-a-la-citrouille-cuit-a-la-poele-10226.jpg PT30M PT18M PT48M
Preheat oven to 425°F (220°C). Place stick of butter in 10-inch cast iron skillet and melt in oven. Remove pan and pour almost all the butter into medium heat-proof bowl leaving small amount to grease skillet. Set melted butter aside to cool. Swirl around remaining butter in pan to coat bottom and sides. In a large bowl, whisk together the corrnmeal, flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg and cloves. In the bowl with the melted butter, whisk in the buttermilk, maple syrup, puree and eggs. Mix puree with cornmeal mixture and stir until combined. Pour batter into greased skillet. Bake for 15 to 18 minutes, or until cornbread is golden brown. Allow to cool for about 10 minutes and then cut and serve.
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1/2 cup (125 mL) unsalted butter 1 cup (250 mL) fine ground cornmeal 1 cup (250 mL) spelt flour 1 Tbsp. (15 mL) sugar 1 tsp. (5 ml) baking powder 1/2 tsp. (2 1/2 mL) baking soda 1/4 tsp. (1 mL) salt 1/8 tsp. (1/2 mL) cinnamon 1/3 tsp. (1/2 mL) nutmeg 1 pinch of cloves 1/2 cup (125 mL) buttermilk 2 Tbsp. (30 mL) maple syrup 1/4 cup (60 mL) pumpkin purée 3 eggs, beaten
Spiced Pumpkin Skillet Cornbread

Spiced Pumpkin Skillet Cornbread

Rate this recipe
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8
servings
0:30
Preparation
0:18
COOKING
0:48
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1/2 cup
    (125 mL)
    unsalted butter
  • 1 cup
    (250 mL)
    fine ground cornmeal
  • 1 cup
    (250 mL)
    spelt flour
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  • 1 Tbsp.
    (15 mL)
    sugar
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  • 1 tsp.
    (5 ml)
    baking powder
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  • 1/2 tsp.
    (2 1/2 mL)
    baking soda
  • 1/4 tsp.
    (1 mL)
    salt
  • 1/8 tsp.
    (1/2 mL)
    cinnamon
  • 1/3 tsp.
    (1/2 mL)
    nutmeg
  • 1
    pinch of cloves
  • 1/2 cup
    (125 mL)
    buttermilk
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    LACTANTIA PURFILTRE MILK 1.5 - 2 L, BEATRICE CHOCOLATE MILK 2 L OR SILK REFRIGERATED DRINKS 1.89 L

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  • 2 Tbsp.
    (30 mL)
    maple syrup
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  • 1/4 cup
    (60 mL)
    pumpkin purée
  • 3
    eggs, beaten
Imprimer ma sélection

Preparation

Preheat oven to 425°F (220°C).

Place stick of butter in 10-inch cast iron skillet and melt in oven.

Remove pan and pour almost all the butter into medium heat-proof bowl leaving small amount to grease skillet.

Set melted butter aside to cool.

Swirl around remaining butter in pan to coat bottom and sides.

In a large bowl, whisk together the corrnmeal, flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg and cloves.

In the bowl with the melted butter, whisk in the buttermilk, maple syrup, puree and eggs.

Mix puree with cornmeal mixture and stir until combined.

Pour batter into greased skillet.

Bake for 15 to 18 minutes, or until cornbread is golden brown.

Allow to cool for about 10 minutes and then cut and serve.

Source : Sweet Potato Chronicles

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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