This skillet cornbread is the perfect fall side dish - infused with hearty ale, real pumpkin, and maple syrup. It will pair gorgeously with anything you serve it with.
This skillet cornbread is so easy and simple to make and it is PERFECT for fall! It only requires a few ingredients but its well worth the few minutes you spend mixing it together. Real pumpkin puree and a heartily spiced ale combine with cornmeal and a touch of maple syrup for a little sweetness. Definitely use a good beer here - something with lots of robust flavor so that it stands out. I wanted the pumpkin, beer and cornbread to really shine here, so I decided to skip the typical "fall baking spices" that lot of recipes call for. Serve this warm with butter and either some local honey or a good quality maple syrup. It turns out to be almost a dessert!
For me, the return of crisper and cooler temperatures also heralds the return of warm and hearty comfort foods! For the most part, I think keeping homemade breads, stews and the like sacred to the cooler months is special. We try to eat very seasonally, so spring and summer is all about fresh produce - lots of salads, lighter meals, things like that. But then once the weather turns I can't help but crave all things warm and landed with carbs. Do you do the same?
Oh, Gosh, I have SUCH a love affair with bread. I just can't help myself, especially when its warm out of the oven and I can slather it with real butter. And when it takes about 30 minutes to make a from scratch and seasonally awesome recipe, it makes it even better, don't you think? This cornbread will pair perfectly with any soup, stew, chili, or casserole that you serve - but it will also go equally well with baked chicken or pork chops. Make sure you heat up the skillet with the oven - its key to getting a gorgeously crispy crust, but still having the cornbread be soft and cake like inside.