Moist Pumpkin Maple Cornbread

This Fall inspired pumpkin maple cornbread brings together a golden crust and a moist fluffy center infused with rich pumpkin flavor and sweet maple syrup. It’s a comforting dish that fits perfectly at any holiday table and comes together in about 30 minutes from start to finish. The combination of warm spices and natural sweetness makes this cornbread a favorite accompaniment to soups, stews, or simply enjoyed on its own.

I first made this on a crisp October afternoon and loved how it filled the house with the scent of fall. Since then it’s become a goto side for family dinners and holiday gatherings alike.

Ingredients

• Cornmeal: One and a quarter cups cornmeal providing that signature grainy texture essential to cornbread
• All purpose flour: Three quarters cup all purpose flour to lighten the crumb for a tender bite
• Brown sugar: Half a cup packed brown sugar adding deep molasses sweetness and moisture
• Baking powder: One tablespoon baking powder for lift and lightness
• Baking soda: One teaspoon baking soda helping with rise and tender crumb
• Salt: Half a teaspoon salt to balance the sweetness
• Heavy cream: Half a cup heavy cream for richness and moist crumb
• Egg: One large egg for structure and binding
• Maple syrup: Half a cup pure maple syrup supplying natural sweetness and a subtle woodsy flavor
• Pumpkin: One cup canned pure pumpkin for moisture, color, and that unmistakable fall flavor
• Butter: One tablespoon melted butter to enrich the batter and coat the skillet for crisp edges
• Pepitas: Quarter cup pepitas offering a crunchy topping and a contrasting nutty bite
• Note: Choose high quality cornmeal and pure pumpkin puree for the best flavor. Avoid pumpkin pie filling as it contains added sugars and spices that will alter taste.

Instructions

Prep the Oven and Skillet:

Preheat the oven to 425 degrees Fahrenheit. Place a large cast iron skillet inside to heat while you prepare the batter. Heating the skillet ensures a crisp and golden bottom crust once the batter hits it.

Make the Batter:

In a large mixing bowl, whisk together the cornmeal, flour, brown sugar, baking powder, baking soda, and salt thoroughly. In a separate bowl, whisk the heavy cream, egg, maple syrup, and canned pumpkin until smooth. Gently fold the wet ingredients into the dry ingredients, mixing until lumps disappear but taking care not to over mix. Over mixing can lead to a tough cornbread; you want just the right consistency.

Reduce the Oven Temperature:

Use oven mitts to carefully remove the hot cast iron skillet from the oven. Lower the oven temperature to 375 degrees Fahrenheit to finish baking at the optimal heat.

Bake the Cornbread:

Coat the skillet with one tablespoon of melted butter to prevent sticking and add flavor. Pour the prepared batter evenly into the skillet. Sprinkle the pepitas evenly across the top for a crunchy finish. Return the skillet to the oven and bake for 20 to 25 minutes until the cornbread is firm and a toothpick inserted in the center comes out clean. Let the cornbread cool for 15 minutes before cutting to serve, which helps it set for neater slices. Serve warm with additional butter and a drizzle of maple syrup if desired.

The pepitas are one of my favorite touches. They add a satisfying texture and nutty flavor that contrasts beautifully with the soft cornbread. This was a recipe my grandmother shared with me, and every time I bake it, memories of her kitchen fill my mind.

Storage Tips

Once cooled completely, wrap the cornbread tightly in foil or plastic wrap to keep it fresh at room temperature for up to three days. For longer storage, refrigerate for up to six days ensuring it stays moist. This cornbread also freezes well. Wrap it tightly in foil or freezer safe wrap, then place it in an airtight bag. Freeze for up to three months. When ready to eat, thaw at room temperature for about an hour, unwrap, then warm in the oven at 350 degrees Fahrenheit for 5 to 10 minutes or heat in the microwave for convenience.

Ingredient Substitutions

If you want a dairy free option, substitute the heavy cream with coconut milk or almond milk, though the richness will vary slightly. You can swap the brown sugar for coconut sugar or a mild honey if you prefer a different natural sweetener, keeping in mind it will subtly change the flavor. Pumpkin puree can be replaced with butternut squash puree for a similar texture and sweetness.

Serving Suggestions

Serve warm slices topped with a pat of butter and a drizzle of maple syrup for a classic combination. This cornbread pairs wonderfully with chili, a bowl of creamy soup, or roasted vegetables for a cozy meal. For a festive twist, spread softened cream cheese mixed with a touch of cinnamon and brown sugar over slices.

Enjoy warm slices with butter or a drizzle of maple syrup. It reheats well and freezes for easy make ahead servings.

Common Questions About Recipes

→ How do I prevent lumps in the batter?

Whisk dry and wet ingredients thoroughly before combining to create a smooth batter without lumps, but avoid over mixing.

→ Can I substitute pumpkin puree?

Use pure pumpkin puree, not pie filling, to maintain the proper texture and flavor balance.

→ What is the baking temperature and time?

Start by heating a skillet in a 425°F oven, then reduce to 375°F and bake batter for 20-25 minutes until firm.

→ How should I store leftover cornbread?

Wrap cooled cornbread in foil or plastic wrap; store at room temperature for up to 3 days or refrigerate for up to 6 days.

→ Can I freeze the cornbread?

Yes, wrap tightly and freeze up to 3 months. Thaw at room temperature before reheating in oven or microwave.

→ What adds crunch to this cornbread?

Pepitas sprinkled on top before baking provide a subtle crunch and complement the pumpkin flavor.