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Pumpkin Maple Cornbread

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8 pieces
Calories 250
A moist and flavorful cornbread infused with pumpkin and maple syrup, perfect for cozy gatherings.

Ingredients

Butter

  • ½ cup cup unsalted butter (melted and cooled slightly, plus more for greasing the pan)

Dry Ingredients

  • 1 cup grams yellow cornmeal
  • 1 cup grams all-purpose flour
  • 1 teaspoon teaspoon baking powder
  • ¾ teaspoon teaspoon kosher salt
  • ½ teaspoon teaspoon baking soda

Wet Ingredients

  • 1 large egg
  • ¾ cup grams light or dark brown sugar (packed)
  • 1 cup milliliters canned pumpkin purée
  • ½ cup milliliters buttermilk
  • ½ cup plus 2 tablespoons milliliters maple syrup
  • ¼ cup grams pumpkin seeds (pepitas)

Instructions 

  • Preheat oven to 375°F. Grease an 8-inch pan and line with parchment.
  • Mix dry ingredients in a bowl. Whisk wet ingredients in another, then combine.
  • Pour batter into pan, top with pumpkin seeds, and bake for 25-30 minutes.
  • Mix remaining butter and maple syrup. Brush over warm bread before serving.

Notes

Serve warm or at room temperature for best flavor.
Calories: 250kcal
Cost: $15
Course: Side Dish
Cuisine: American
Keyword: Pumpkin