why make this recipe
Pumpkin Cornbread with Maple Butter is a delightful blend of sweet and savory flavors. It’s perfect for fall gatherings or cozy family dinners. The pumpkin adds moisture and a subtle sweetness, while the maple butter enhances the flavor, making each bite extra special. This cornbread is simple to whip up, and it can easily become a family favorite.
how to make Pumpkin Cornbread with Maple Butter
Ingredients:
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoons pumpkin spice blend
- ½ cup brown sugar (packed)
- ¼ cup unsalted butter (melted)
- 1 cup pumpkin puree (canned or homemade)
- ½ cup sour cream
- 2 large eggs (at room temperature)
- ½ cup butter (softened)
- ⅓ cup pure maple syrup
- ¼ cup powdered sugar
- 1 teaspoon cinnamon
Directions:
For the Pumpkin Cornbread:
- Preheat your oven to 375°F (190°C). Grease an 8-inch square baking pan.
- In a large bowl, mix together the all-purpose flour, cornmeal, baking powder, baking soda, salt, and pumpkin spice blend.
- In a separate bowl, combine the brown sugar, melted butter, pumpkin puree, sour cream, and eggs. Mix until well blended.
- Gradually stir the wet ingredients into the dry ingredients until just combined.
- Pour the batter into the prepared baking pan, and smooth the top.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let cool slightly before serving.
For the Maple Butter:
- In a small bowl, mix together the softened butter, maple syrup, powdered sugar, and cinnamon. Stir until smooth and well combined.
how to serve Pumpkin Cornbread with Maple Butter
Serve the warm Pumpkin Cornbread alongside a generous dollop of maple butter on top. It makes a great side dish for meals or can be enjoyed on its own as a tasty snack. Pair it with a hot drink for a comforting treat.
how to store Pumpkin Cornbread with Maple Butter
Store any leftover Pumpkin Cornbread in an airtight container at room temperature for up to 2 days. If you want to keep it longer, wrap it tightly in plastic wrap and refrigerate for up to a week. The maple butter can be stored in the refrigerator for about a week as well.
tips to make Pumpkin Cornbread with Maple Butter
- Make sure your eggs are at room temperature before mixing for a better texture.
- Do not overmix the batter; stir until just combined to keep the cornbread light and fluffy.
- You can adjust the sweetness by adding more or less brown sugar as per your taste.
variation
For a nutty twist, consider adding chopped walnuts or pecans to the batter before baking. You can also use different spices, such as nutmeg or allspice, to change the flavor profile.
FAQs
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin puree. Just cook and blend the pumpkin until smooth.
Is this cornbread gluten-free?
No, this recipe contains all-purpose flour. However, you can replace it with a gluten-free flour blend.
Can I make the maple butter ahead of time?
Absolutely! The maple butter can be prepared in advance and stored in the refrigerator for about a week. Just let it soften before serving.