Description
A delicious and moist pumpkin cornbread perfect for any occasion.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1 cup pumpkin puree (canned or fresh)
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup unsalted butter (melted)
- 1/4 cup unsalted butter (softened) for maple butter
- 1/4 cup pure maple syrup for maple butter
Instructions
- Preheat your oven to 350°F (175°C) and grease an 8×8 inch baking dish.
- In a large bowl, whisk together flour, cornmeal, sugar, baking powder, and salt until combined.
- In another bowl, mix eggs, milk, melted butter, and pumpkin puree until smooth.
- Pour the wet ingredients into the dry mixture and stir gently until just combined; do not overmix.
- Transfer the batter to the prepared baking dish and bake for about 25-30 minutes or until a toothpick inserted in the center comes out clean.
- While the cornbread bakes, mix softened butter and maple syrup in a small bowl until creamy.
- Allow the cornbread to cool slightly before slicing and serve warm with maple butter.
Notes
- This cornbread can be served as a side dish or as a breakfast item.
- Feel free to adjust the sweetness to your preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 5g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg