If you’re looking for a beautiful, flavorful Thanksgiving side dish then this is it. Right here, right now. Put it on your menu!
I’m sure you’ve heard of brown butter before. If you haven’t, then you are in for the treat of a lifetime. This recipe uses a small amount of brown butter, just enough to enhance its flavor and add just the right amount of fat to keep the cornbread moist and tender.
The flavor profile of brown butter is like a cross between caramel and hazelnut goodness. It also makes your house smell like a giant chocolate chip cookie. Outrageous description, but so true. Inhale the buttah baby.
Surprisingly this cornbread is rather healthy! Yes, healthy. It’s made with whole wheat pastry flour, naturally sweetened and minimal butter. I based this pumpkin cornbread skillet recipe is based off my beautiful pumpkin cornbread muffins. I changed just a few ingredients and added tart Wyman’s cranberries to the batter; they burst beautifully when baked.
The skillet is a crowd pleaser too — just look how gorgeous it is! See?
If you’ve never had Wyman’s of Maine cranberries before you must try them. They taste fresh year round. I love adding a few handfuls to my smoothies or even using them to make my favorite Thanksgiving day cranberry orange sauce to serve on top of turkey or sweet potatoes. It’s also wonderful on roasted chicken breast year round, especially with a little brie. Oh yeaahhhh.
P.S. Their wild blueberries are another fav to try out (use them to make my blueberry maple syrup for pancakes & waffles!).
I hope you get a chance to try out my cranberry pumpkin cornbread. Best served warm with a little extra butter and a drizzle of maple syrup (or honey).
And, I’ve created a video to show you how to make the pumpkin cornbread. Enjoy!
See how to make the pumpkin cornbread:
P.S. Thanks so much for being here. I appreciate you making my recipes! If you make one, please leave a comment below to let me know how you liked it, or upload a photo to Instagram and tag #ambitiouskitchen.
Brown Butter Cranberry Pumpkin Cornbread Skillet
- 3 tablespoons butter
- 3/4 cup pumpkin puree
- 1 egg, slightly beaten
- 1/3 cup pure maple syrup (can also use honey)
- 1 cup unsweetened almond milk (or coconut milk)
- 1 teaspoon vanilla extract
- 1 1/4 cups fine or medium ground yellow cornmeal
- 1 cup whole wheat pastry flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 cup Wyman’s Frozen Cranberries, thawed
- Preheat oven to 350 degrees F.
- Melt butter in a large oven-proof 9-inch skillet over medium heat. The butter will begin to foam. Make sure you whisk consistently during this process. After a couple of minutes, the butter will begin to brown on the bottom of the saucepan. Continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma. Immediately transfer the butter to a bowl to prevent burning. Set aside to cool for 5 minutes or until cool enough to touch.
- While the butter is cooling, mix together the wet ingredients in a medium bowl: pumpkin puree, egg, maple syrup, milk and vanilla. Once butter is slightly cool, whisk in. DO NOT PUT THE BUTTER IN WHEN HOT.
- In a separate large bowl, whisk together the dry ingredients: yellow cornmeal, whole wheat pastry flour, baking powder, salt and cinnamon.
- Add wet ingredients to dry ingredients and mix until just combined. Fold in cranberries, leaving a few for sprinkling on top. Pour into a 9-inch skillet (the same one you used to melt the butter). You can also bake in a 9x9 inch square pan.
- Bake for 25-30 minutes or until toothpick inserted into the middle comes out clean or with just a few crumbs attached. Cut into 10 slices and enjoy with extra butter and a drizzle of maple syrup. Best when served warm!
Recipe by Monique Volz // Ambitious Kitchen | Photography by Sarah Fennel // Broma Bakery
This post is in partnership with Wyman’s of Maine. All recipes, opinion and text are my own. Thanks so much for supporting AK and the brands that help make this site possible!