Thanksgiving Skillet Pecan Cornbread | It’s like eating Thanksgiving dressing! This delicious cornbread is made from scratch with a few unexpected ingredients. Like pecan flour (ground up pecans) fresh sage and corn. So… if you’re dreading making dressing this year make this Thanksgiving Skillet Pecan Cornbread instead! Your guests will get to try something new and still enjoy the flavors of Thanksgiving.
Not having Thanksgiving dinner at your house this year? Take this Thanksgiving Skillet Pecan Cornbread with you and watch the surprised look on everyone’s face as they discover that it really does taste like Thanksgiving! Don’t forget the honey butter (link below)!
For a pop of sweetness toss in some dried cranberries! Add honey butter to the table and you have a real treat. Sometimes adding a little sweet to your rolls like with this Honey Butter is a nice touch from just plain butter. Especially with savory dishes. Click here for the butter recipe—->>>>HONEY BUTTER.
- PEE-khan / puh-KHAN
- PEE-can / pick-AHN
- pee-CAN / puh-CAN
HOW DO YOU PRONOUNCE IT?
To make Pecan Flour: Place 2 cups pecan halves into the bowl of a food processor. Process until finely ground (about 25 seconds). Store in an airtight container in the freezer for long-term freshness.
If you prefer a little spice in your cornbread then you’ll want to head over to my jalapeno version. Click here for the recipe—->>>>JALAPENO CORNBREAD. Another holiday favorite is cornbread salad. Click here for the recipe—->>>>LAYERED CORNBREAD SALAD.
- 1 cup plain yellow cornmeal
- 3/4 cup pecan flour (see post)
- 1/2 cup all purpose flour
- 1 tablespoon baking powder
- 1 1/2 teaspoons salt
- 1/4 teaspoon onion powder
- 1/2 cup pecans, roughly chopped
- 1/4 cup fresh sage, roughly chopped
- 3/4 cup unsalted butter, melted
- 1 (15 ounce) can cream-style corn
- 4 large eggs, lightly beaten
- 1/4 cup granulated sugar
Preheat oven to 400°. Place 9 to 10-inch cast iron skillet in the oven to preheat.
In a medium bowl whisk together the cornmeal, flours, baking powder, salt and onion powder. Stir in the pecans and sage. In a large bowl whisk together the melted butter, corn, eggs and sugar. Add the cornmeal mixture to the butter mixture. Stir until combined. Remove the hot skillet (be very careful) from the oven. Spray with non stick cooking spray. Pour batter into hot skillet....LOVE that sizzle!
Bake until toothpick inserted into the center comes out clean (about 30 to 35 minutes).
MORE DELICIOUS THANKSGIVING RECIPES
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This recipe was inspired from the Taste of the South Magazine.