This mouth-watering dish is the perfect blend of sweet and savory, with the rich flavor of pumpkin perfectly complementing the warmth of vanilla. Whether you're enjoying it as a side dish or a satisfying snack on its own, this cornbread is sure to be a hit with your taste buds.
- 1 bag Pamela’s Cornbread and Muffin Mix
- ¼ teaspoon Kosher Salt
- 1 teaspoon Cinnamon
- ¼ teaspoon Nutmeg
- ¼ teaspoon Ground Ginger
- 1/8 teaspoon Ground Cloves
- 1 cup Buttermilk
- ½ cup Pumpkin Puree
- 1/3 cup Pure Maple Syrup
- 2 Eggs
- 1 tbsp Vanilla
- Avocado Oil Spray
- Butter & Maple syrup for serving
Yield:
Preheat oven to 400°F and place a 10-inch skillet inside to heat up.
Combine Pamela’s Cornbread mix, salt and spices in a large bowl and mix.
Whisk the buttermilk, pumpkin, maple syrup, egg, and vanilla together in a small bowl.
Add the wet ingredients to the dry ingredients and mix until well mixed.
Remove the skillet from the oven. Spray the skillet with avocado oil spray.
Add the cornbread batter to the skillet and bake for about 22 to 25 minutes until starting to turn golden brown on top.
Remove from oven, let cool 10 to15 minutes before slicing. Serve with additional butter and/or maple syrup.