Pumpkin Maple Cornbread (Printer-Friendly)
Golden cornbread with pumpkin and maple syrup, featuring a crisp crust and fluffy interior.
# List of Ingredients:
→ 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 pure maple syrup
10 -
1 cup canned pumpkin puree
11 -
1 tablespoon melted butter
→ Toppings
12 -
1/4 cup pepitas (pumpkin seeds)
# Preparation Steps:
01 -
Preheat the oven to 425°F. 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. In a separate bowl, whisk heavy cream, egg, maple syrup, and canned pumpkin puree until combined.
03 -
Fold the wet mixture into the dry mixture until smooth and free of lumps, taking care not to overmix to avoid toughness.
04 -
Carefully remove the hot skillet from the oven and reduce the oven temperature to 375°F.
05 -
Brush the skillet with melted butter. Pour the batter into the skillet and evenly scatter the pepitas on top. Return the skillet to the oven and bake for 20 to 25 minutes until firm and golden. Allow cooling for 15 minutes before serving.
# Additional Suggestions:
01 -
Use pure pumpkin puree—not pumpkin pie filling—for best flavor and texture.
02 -
Achieve a smooth batter by thoroughly whisking out lumps without overmixing to prevent excess gluten development.
03 -
Store cooled cornbread wrapped at room temperature up to 3 days or refrigerated up to 6 days.
04 -
For freezing, wrap tightly and store up to 3 months. Thaw before reheating in oven or microwave.