Cast Iron Pumpkin Cornbread with Pumpkin Spice Cream Cheese

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Author Christie Daruwalla


  • 1 cup 120 grams white whole-wheat flour
  • ¾ cup stone ground cornmeal
  • 1 tsp. baking powder
  • ½ tsp. baking soda
  • 1 tsp. kosher salt
  • 1 large egg
  • ½ cup buttermilk
  • 3 tbsp. maple syrup
  • 3 tbsp. grape seed or canola oil
  • 1 tbsp. non-fat Greek yogurt
  • 1 cup pumpkin puree
  • 1 tbsp. unsalted butter
  • Pumpkin Spice Cream Cheese:
  • 7 tbsp. Greek yogurt cream cheese softened for 30 minutes
  • 3 tbsp. pumpkin puree
  • 1 tsp. maple syrup
  • ½ tsp. ground cinnamon
  • 1/8 tsp. ground ginger
  • 1/8 tsp. clove
  • 1/8 tsp. nutmeg
  • Pinch kosher salt


  1. Preheat oven to 350 °F.
  2. 2 Start by washing your hands with warm water and soap for at least
  3. 20 seconds before and after handling food. Wash your cutting
  4. boards and counter tops with hot soapy water.
  5. 3 In a medium bowl, whisk together flour, cornmeal, baking powder,
  6. baking soda and salt.
  7. 4 In a large bowl, beat the egg. Wash your hands after handling raw
  8. egg. Then mix in buttermilk, syrup, oil and yogurt. Stir the pumpkin
  9. puree into the egg mixture. Add the dry ingredients to the wet and
  10. stir until just combined.
  11. 5 Heat a 9-inch cast iron skillet over high until very hot. Add the
  12. butter and let it melt. Pour in the batter, scraping all the batter into
  13. the skillet. Turn off the heat.
  14. 6 Now place the skillet filled with batter into the preheated oven. Bake
  15. until the bread pulls away from the edges of the skillet and has an
  16. internal temperature of 165 °F, about 35-40 minutes.
  17. 7 Let cool slightly in the pan. Invert onto a cooling rack and cool.
  18. 8 In a small bowl, mix together the ingredients for cream cheese. Store
  19. in the refrigerator until needed.
  20. 9 Bread can be kept at room temperature for up to 2 days. Will keep an
  21. additional week in the refrigerator, covered in foil or plastic wrap.You
  22. can also freeze the cornbread. Tightly covering with foil and place in
  23. a heavy-duty freezer bag.
  24. 10 Pumpkin Spice Cream Cheese mixture will last in the refrigerator in
  25. an airtight container for 3 to 4 days. Do not freeze

Recipe Notes

Cal 234/Fat 9g/Carbs 31g/Fiber 5g/Protein 6g
I calculated 8 Weight Watcher Smart Points