Pumpkin Skillet Cornbread

There’s nothing like cornbread for wholesome comfort food. Mix up your traditional recipe with pumpkin and warming spices. Whatever you’re serving this season, your guests will love your new take on a favorite side dish.

  • 12 servings
  • 10 mins prep, 25 mins cook 35 mins total


  • 2 cups Nature’s Path Heritage® Flakes
  • 1 cup all-purpose flour
  • ½ cup finely ground cornmeal
  • 2 tsp baking powder
  • 1 ½ tsp pumpkin pie spice
  • 1 tsp baking soda
  • ¼ tsp salt
  • ½ cup granulated sugar
  • ⅔ cup milk
  • ½ cup pure pumpkin purée
  • 2 tbsp apple cider vinegar
  • 1 tsp vanilla extract
  • ½ cup coconut oil, melted


  1. Preheat the oven to 400°F.
  2. Grease a 9-inch cast-iron skillet.
  3. Add flakes to a food processor and pulse until finely crushed.
  4. In a large bowl, whisk flour with cornmeal, ground flakes, baking powder, pumpkin pie spice, baking soda and salt until well combined.
  5. Stir in sugar.
  6. In a separate bowl, whisk milk with pumpkin purée, vinegar and vanilla until smooth.
  7. Stir in coconut oil until well mixed.
  8. Stir the wet mixture into the dry just until moistened; scrape into the prepared pan; smooth top.
  9. Bake in lower third of oven for 22 to 25 minutes or until golden brown and springs back when lightly touched.
  10. Transfer to a wire rack to cool completely.