Pumpkin cornbread

There has been a definite nip in the air the last two days, a chilling reminder that winter will be here soon and that it will be worse than any I’ve ever lived through. Southern California is known for many wonderful things, but breeding weather-resistant girls is not one of them.

No more leaves.

But there’s always a bright side, no? No need to turn on the heater in our little apartment if the oven is on, and my pot of lentils needed some cornbread.

As promised, I have brought you another pumpkin recipe. The pumpkin wasn’t my idea but I did add a few touches of my own. Firstly, almond milk has never once been in my kitchen—gimme the real stuff—and secondly, I thought an egg would provide a little lift.

I can't promise that my pictures are ever going to get better, but I'm going to keep trying.

I baked ours in my cast iron skillet, my favorite of all skillets. Our apartment came furnished with two other frying pans that have not even once been used in the three months we’ve lived here; my skillet, on the other hand, lives on the stove.

I found some tips on baking cornbread in the skillet (and on general care for cast iron, which I did already know but have been lazy about) at Confessions of a Foodie (via tastespotting—you’ve got to bookmark this site).

Skillet pumpkin cornbread
Adapted from The Caramel Cookie
3/4 cup cornmeal
1/4 cup flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup milk (I subbed some milk with a dollop of vanilla yogurt)
1/2 cup pumpkin
2 Tbls maple syrup
1/8 cup canola oil
1 egg
1 Tbls butter for the skillet

Preheat oven to 450 degrees. Mix your dry ingredients in a large bowl and your wet ingredients in a separate bowl. Add the wet to the dry and mix until smooth.

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