45 minutes
A cozy and delicious Pumpkin Maple Cornbread that's perfect for the fall season, featuring the sweetness of maple syrup and the moist texture from pumpkin puree.
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.
Opt for homemade pumpkin puree instead of canned for fresher and more vibrant flavor and texture.
Preheat a cast-iron skillet with butter for a caramelized crust.
Substitute some liquid with buttermilk or Greek yogurt for moisture and a softer crumb.
Use grade A dark maple syrup for a robust flavor that stands out in the cornbread.
Look for edges pulling away, a golden-brown top, and a mostly clean toothpick test.
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