Here is the latest in Sweet Bean’s kitchen! Try our easy and delicious recipe vanilla pumpkin skillet cornbread. Perfect for a fall get together or Thanksgiving event. A wonderful combination of vanilla bean and pumpkin flavors! As always, we would love to see and hear from you about how your own foodie creation tag us on our social media or post in the comments below.  

Vanilla Pumpkin Skillet Cornbread

Total Time: 25 minutes

Ingredients

• 1 cup Yellow Cornmeal

• 1 cup Oat Flour

• 2 teaspoons Baking Powder

• 1/4 teaspoon Kosher Salt

• 1 teaspoon Cinnamon

• 1/4 teaspoon Nutmeg

• 1/4 teaspoon Ground Ginger

• 1/8 teaspoon Ground Cloves

• 1 cup Buttermilk

• 1/2 cup Pumpkin Puree

• 1/3 cup Pure Maple Syrup

• 1 Egg

• 1 tablespoon Melted Coconut Oil

• 1 1/2 teaspoons Madagascar Bourbon Pure Vanilla Bean Paste

• 1 tablespoon Butter

Instructions

1. Preheat oven to 400°F and pace a 10 inch skillet inside to heat up.

2. Combine cornmeal, oat flour, baking powder, salt and spices in a large bowl and mix together.

3. Whisk the buttermilk, pumpkin, maple syrup, egg, coconut oil and vanilla bean paste together in a small bowl.

4. Add the wet ingredients to the dry ingredients and mix together until just incorporated.

5. Remove the skillet from the oven. Place the butter in the skillet and swirl around so that it coats the entire pan and sides.

6. Add the cornbread batter to the skillet and bake for about 25 minutes until starting to turn golden brown on top.

7. Remove from oven, let cool 10-15 minutes before slicing. Serve with additional butter and/or maple syrup.