Double Pumpkin Cornbread with Red Onion

Name: Double Pumpkin Cornbread with Red Onion
Prep time: 20 min
Total time: 45 min
Yield: 10 serving(s)
Ingredients: 2 c. all-purpose flour; 2 c. yellow cornmeal; 1 1/2 tbsp. baking powder; 1 tsp. Kosher salt; 1 c. whole milk; 8 oz. cream cheese, at room temp; can pumpkin puree; 2 tbsp. honey, plus more for serving; 1/2 c. (1 stick) unsalted butter, melted; 1/2 sm. red onion, thinly sliced; 1/4 c. pepitas (pumpkin seeds)

By The Good Housekeeping Test KitchenPublished: Oct 2, 2017

baked cornbread with red onion in a cast iron skillet

Mike Garten

Yields:

10 serving(s)

Prep Time:

20 mins

Total Time:

45 mins

Jump to recipe

Pull out your cast iron skillet to make this cozy, flavorful corn bread.

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Ingredients

2 cups all-purpose flour
2 cups yellow cornmeal
1 1/2 Tbsp. baking powder
1 tsp. Kosher salt
1 cup whole milk
8 oz. cream cheese, at room temp
can pumpkin puree
2 Tbsp. honey, plus more for serving
1/2 cup (1 stick) unsalted butter, melted
1/2 sm. red onion, thinly sliced
1/4 cup pepitas (pumpkin seeds)

Directions

1. Step 1Place 12-inch cast-iron skillet in oven and heat oven to 400°F.
2. Step 2Meanwhile, in large bowl, combine flour, cornmeal, baking powder and salt.
3. Step 3In medium bowl, whisk together milk, cream cheese, pumpkin, honey and 7 tablespoons butter. Add to cornmeal mixture and mix until just combined.
4. Step 4Remove skillet from oven and brush bottom and sides with remaining 1 tablespoon butter.
5. Step 5Pour batter into heated pan. Top with onion and pepitas and bake until toothpick inserted in center comes out clean, 25 to 30 minutes. Serve with honey for drizzling, if desired.