Pumpkin Maple Cornbread
Updated Jan. 29, 2020
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ½cup plus 2 tablespoons/140 grams unsalted butter (1¼ stick), melted and cooled slightly, plus more for greasing the pan
- 1cup/180 grams finely ground yellow cornmeal
- 1cup/130 grams all-purpose flour
- 1teaspoon baking powder
- ¾teaspoon kosher salt
- ½teaspoon baking soda
- 1large egg
- ¾cup/165 grams packed light or dark brown sugar
- 1cup/240 milliliters canned pumpkin purée
- ½cup/120 milliliters buttermilk
- ½cup plus 2 tablespoons/150 milliliters maple syrup
- ¼cup/15 grams pumpkin seeds (pepitas)
Nutritional analysis per serving (12 servings)
333 calories; 11 grams fat; 6 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 56 grams carbohydrates; 2 grams dietary fiber; 33 grams sugars; 4 grams protein; 233 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 375 degrees. Butter an 8-inch square baking pan. Line with parchment paper, leaving a 2-inch overhang on two sides. Butter the parchment.
- Step 2
In a medium bowl, whisk together the cornmeal, flour, baking powder, salt and baking soda.
- Step 3
In a large bowl, whisk together ½ cup melted butter, the egg, brown sugar, pumpkin purée, buttermilk and ½ cup maple syrup. Fold in the dry ingredients. Transfer the batter to the prepared pan, and smooth out the top.
- Step 4
Top evenly with the pumpkin seeds. Bake until a toothpick inserted into the center comes out with moist crumbs attached, 25 to 30 minutes. Meanwhile, combine the remaining 2 tablespoons of melted butter and the remaining 2 tablespoons maple syrup.
- Step 5
Transfer bread in the pan to a wire rack. While the bread is still warm, brush the entire surface with the butter-maple mixture. Remove the cornbread from the pan using the overhanging parchment, and cut cornbread into pieces. Serve warm or at room temperature.
Private Notes
Comments
Please note that you don't add all the maple syrup into the batter, hold out two tablespoons for the finish. This should be reflected in the directions, which it isn't.
This sounds delicious but it has the increasingly common baking direction that leaves me perplexed. Why on earth do you butter a pan only to line it with parchment and then butter that? Could any better than me bakers explain the benefit of this? I was out of parchment last week and made the maple pumpkin bread in a buttered pan and I thought it came out beautifully. Thanks!
While it was baking, I looked at other corn bread recipes and saw that this one has about 3x the sugar of a typical recipe. I just tried a couple of bites and the sweetness is overwhelming.
Excellent and was highly complimented. I used a 9.5 circular pretty ceramic pie pan instead and it took far longer to cook, and I took it out a touch early still, but was still a hit!
Skip the brown sugar entirely and use a dark maple syrup. Delicious!
Strongly recommend following Louise's suggestions in the comments for an end-result that is 1) not too sweet 2) bakes in a 9x13 pan and 3) uses a whole can of pumpkin, no leftovers. With those tweaks, you get a lovely twist on cornbread that's unfussy to make but a real pick-me-up. Looking forward to having a slice with breakfast tomorrow.
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