Description
This Maple Butter Pumpkin Cornbread is a delightful fusion of sweet and savory, with a moist, tender crumb that melts in your mouth. The warm notes of pumpkin and maple syrup create a comforting flavor experience, while the buttery finish leaves you craving another slice.
Ingredients
Scale
- Dry Ingredients:
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1/2 cup brown sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- Wet Ingredients:
- 1 cup pumpkin puree
- 1/2 cup maple syrup
- 1/2 cup milk
- 1/4 cup melted butter
- 2 large eggs
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, whisk together the dry ingredients until well combined.
- In another bowl, mix the wet ingredients until smooth.
- Pour the wet mixture into the dry ingredients and stir until just combined; do not overmix.
- Grease a 9×5 inch loaf pan and pour the batter in, smoothing the top.
- Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cornbread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- This cornbread can be made a day in advance; store it in an airtight container at room temperature.
- For longer storage, wrap tightly in plastic wrap and freeze for up to 3 months.
- You can substitute the all-purpose flour with a gluten-free blend for a gluten-free version.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: desserts
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of the loaf)
- Calories: 210
- Sugar: 10 grams
- Sodium: 180 milligrams
- Fat: 8 grams
- Saturated Fat: 4 grams
- Unsaturated Fat: 3 grams
- Trans Fat: 0 grams
- Carbohydrates: 32 grams
- Fiber: 2 grams
- Protein: 4 grams
- Cholesterol: 40 milligrams
Keywords: Maple Butter Pumpkin Cornbread, cornbread recipe, pumpkin cornbread, maple syrup, fall baking, easy cornbread, vegetarian dessert, homemade cornbread, sweet cornbread, pumpkin recipes, comfort food, holiday baking, seasonal recipes