Pumpkin Maple Cornbread

1. Prepare Baking Pan and Preheat Oven

Preheat your oven to 375 degrees Fahrenheit and prepare an 8-inch square baking pan by greasing it with butter, lining with parchment paper, and greasing the parchment paper.

2. Combine Dry Ingredients

In a medium bowl, whisk together the yellow cornmeal, all-purpose flour, baking powder, kosher salt, and baking soda.

3. Mix Wet Ingredients

In a larger bowl, combine the melted butter, egg, brown sugar, pumpkin puree, buttermilk, and maple syrup. Whisk until smooth.

4. Combine Wet and Dry Ingredients

Fold the dry ingredients into the wet mixture with a spatula until just combined and pour the batter into the prepared pan. Smooth the top.

5. Top with Pumpkin Seeds and Bake

Sprinkle the pumpkin seeds over the batter and bake for 25-30 minutes or until a toothpick comes out with a few moist crumbs.

6. Prepare Butter-Maple Glaze

While the cornbread bakes, prepare the glaze by mixing melted butter with maple syrup.

7. Glaze and Cool Cornbread

Once the cornbread is baked, brush the top with the butter-maple glaze, then let it cool slightly before lifting it out of the pan using the parchment overhang.