Description
A cozy and comforting fall-inspired cornbread recipe featuring pumpkin purée and a sweet maple butter topping. This dish offers a delightful blend of savory and sweet flavors, perfect for Thanksgiving or any chilly evening.
Ingredients
Scale
- For the Pumpkin Cornbread:
- 1 cup yellow cornmeal (medium grind)
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 2 large eggs
- 1 cup canned pumpkin purée (not pumpkin pie filling)
- ⅓ cup brown sugar, packed
- ¼ cup granulated sugar
- 1 cup buttermilk (or whole milk + 1 tbsp vinegar)
- ½ cup unsalted butter, melted and cooled slightly
- 1 teaspoon vanilla extract
- For the Maple Butter:
- ½ cup unsalted butter, softened
- 3 tablespoons pure maple syrup
- Pinch of salt (optional)
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease an 8×8-inch square baking pan or line it with parchment paper.
- In a large bowl, whisk together the cornmeal, all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves for the pumpkin cornbread.
- In another bowl, whisk the eggs, canned pumpkin purée, brown sugar, granulated sugar, buttermilk, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and fold gently with a spatula until just combined. Avoid overmixing.
- Transfer the batter to the prepared pan and smooth the top.
- Bake for 28–32 minutes, or until the center is set and a toothpick inserted comes out clean.
- While the cornbread bakes, prepare the maple butter by whipping the softened butter and pure maple syrup together until light and fluffy. Add a pinch of salt if desired.
- Let the pumpkin cornbread cool in the pan for 10 minutes before transferring to a wire rack.
- Serve the warm cornbread with a generous amount of maple butter.
Notes
- For easy removal, line your baking pan with parchment paper.
- Buttermilk adds moisture and a slight tang to the cornbread.
- Ensure you use canned pumpkin purée, not pumpkin pie filling.
- Serve the maple butter at room temperature so it spreads easily.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: Approximately 350-400 (will vary based on specific ingredients and portion size)
- Sugar: Approximately 20-25g
- Sodium: Approximately 200-250mg
- Fat: Approximately 20-25g
- Saturated Fat: Approximately 12-15g
- Unsaturated Fat: Approximately 8-10g
- Trans Fat: 0g
- Carbohydrates: Approximately 35-40g
- Fiber: Approximately 2-3g
- Protein: Approximately 5-7g
- Cholesterol: Approximately 60-70mg
Keywords: Pumpkin Cornbread, Maple Butter, Fall Recipe, Thanksgiving Side Dish, Homemade Cornbread, Spiced Cornbread, Autumn Baking