Cooking with Paula Deen Special Issues – September 2019

PAULA DEEN’S FALL BAKING 56

Spiced Pumpkin Cornbread

Makes 1 (8-inch) skillet

1 cup all-purpose fl our

1 cup coarse-ground plain cornmeal

1 tablespoon baking powder

½ teaspoon salt

¼ teaspoon ground red pepper

¼ teaspoon ground black pepper

1 cup whole milk, room temperature

¼ cup canned pumpkin

1 large egg, room temperature

1 tablespoon honey

1 tablespoon unsalted butter

2 tablespoons fi nely chopped pecans

1. Preheat oven to 400°. Place an 8-inch
   cast-iron skillet in oven to preheat.


2. In a large bowl, whisk together fl our,
   cornmeal, baking powder, salt, red
   pepper, and black pepper. In a medium
   bowl, stir together milk, pumpkin, egg,
   and honey. Add milk mixture to fl our
   mixture, stirring just until combined.


3. Carefully remove skillet from oven;
   place butter in skillet, swirling pan until
   butter is melted. Pour batter into skillet,
   and sprinkle with pecans.


4. Bake until a wooden pick inserted in
   center comes out clean, 18 to 22 minutes.
   Serve warm.

Whiteand yellow cornmeal both work

in thisrecipe; use whichever you prefer.

Kitchen Tip