Ingredients

  • 8 tablespoons butter, softened and divided
  • 8 ounces cream cheese, softened
  • 2 cups shredded cheddar cheese, divided
  • 2 cups Adluh® flour
  • 2 cups Adlul® cornmeal
  • 3 tablespoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 2 cups milk
  • heaping 1/2 cup pumpkin puree

Directions

  1. Preheat oven to 400 degrees. Place cast iron pan in oven for 15 minutes.
  2. Meanwhile, in a large saucepan over medium-low heat, melt 7 tablespoons butter. Stir in cream cheese and 1 cup cheddar cheese until combined.
  3. Remove from heat and stir in flour, cornmeal, baking powder, salt and cinnamon until just combined, being careful not to over mix.
  4. Stir in milk and pumpkin until just combined.
  5. Remove pan from oven and add remaining tablespoon of butter. Tilt pan so that melted butter covers bottom of pan.
  6. Pour batter into heated pan and sprinkle with remaining cheddar cheese.
  7. Bake for 20-25 minutes or until a toothpick inserted into the middle comes out clean.

Ag Fact: Pumpkins are a member of the Cucurbita family which includes squash and cucumbers