Pumpkin Maple Cornbread (Printer-Friendly Version)
Golden crust and fluffy center with pumpkin and maple flavors make this fall cornbread a tasty treat.
# What You'll Need:
→ Dry Ingredients
01 -
1 1/4 cups cornmeal
02 -
3/4 cup all-purpose flour
03 -
1/2 cup packed brown sugar
04 -
1 tablespoon baking powder
05 -
1 teaspoon baking soda
06 -
1/2 teaspoon salt
→ Wet Ingredients
07 -
1/2 cup heavy cream
08 -
1 large egg
09 -
1/2 cup maple syrup
10 -
1 cup canned pumpkin puree
11 -
1 tablespoon melted butter
→ Toppings
12 -
1/4 cup pepitas (pumpkin seeds)
# Steps to Follow:
01 -
Preheat the oven to 425°F and place a large cast iron skillet inside to heat while preparing the batter.
02 -
In a large bowl, whisk together cornmeal, all-purpose flour, brown sugar, baking powder, baking soda, and salt until well blended.
03 -
In a separate bowl, whisk heavy cream, egg, maple syrup, and canned pumpkin puree until smooth.
04 -
Gently fold the wet ingredients into the dry mixture until the batter is smooth and lumps are eliminated, taking care not to overmix.
05 -
Carefully remove the hot skillet from the oven and reduce oven temperature to 375°F.
06 -
Brush the skillet with melted butter, pour batter into the skillet, and evenly sprinkle pepitas on top. Return to the oven and bake for 20 to 25 minutes until the cornbread is firm and a golden crust has formed.
07 -
Allow the cornbread to cool in the skillet for 15 minutes before serving. Optionally serve with additional butter and maple syrup.
# Additional Tips:
01 -
Ensure the batter is free of lumps but avoid overmixing to prevent toughness from gluten development.
02 -
Use pure pumpkin puree, not pumpkin pie filling, to maintain proper texture and flavor.
03 -
Store cooled cornbread tightly wrapped at room temperature for up to 3 days or refrigerated for up to 6 days.
04 -
For freezing, wrap tightly and freeze for up to 3 months. Thaw at room temperature and reheat in oven or microwave before serving.