Pumpkin Maple Cornbread Delight

This Fall inspired easy to make Pumpkin Maple Cornbread is not only moist and delicious it can be made in about 30 minutes. A crisp golden crust and a fluffy center bursting with pumpkin flavor make this maple syrup infused cornbread the perfect comfort food for chilly days. It is a must for any Thanksgiving or Holiday dinner and brings a little cozy sweetness to your table.

I first made this recipe when I wanted something seasonal but not overly complicated and now it is a staple in our fall baking rotation everyone loves it especially served warm with a pat of butter

Ingredients

• One and one quarter cups cornmeal: giving the cornbread its traditional grainy texture
• Three quarters cup all purpose flour: balances the cornmeal for a tender crumb so choose a fresh batch from a trusted brand
• Half a cup packed brown sugar: adds caramel notes go for dark brown sugar for deeper flavor
• One tablespoon baking powder: to help the bread rise light and fluffy
• One teaspoon baking soda: for additional lift particularly with acidic pumpkin
• Half a teaspoon salt: to enhance all the other flavors
• Half a cup heavy cream: brings moist richness so use fresh cream if possible
• One large egg: to bind the ingredients and provide structure
• Half a cup pure maple syrup: infuses natural sweetness make sure it is real maple syrup not pancake syrup
• One cup canned pumpkin: provides moisture and density opt for 100 percent pumpkin puree not pie mix
• One tablespoon melted butter: adds flavor richness and helps coat the pan
• Quarter cup pepitas: offer a nutty crunch top quality shelled pumpkin seeds work best

Instructions

Prep the Oven and Skillet:

Preheat your oven to four hundred and twenty five degrees Fahrenheit. Place a large cast iron skillet inside the oven while it heats to get it nice and hot. This preheating ensures the cornbread cooks evenly and develops a golden crust.

Make the Batter:

In a large mixing bowl combine the cornmeal all purpose flour brown sugar baking powder baking soda and salt. In a separate bowl whisk the heavy cream egg maple syrup and pumpkin puree until fully mixed. Gently fold the wet ingredients into the dry combining just until smooth with no lumps Be careful not to over mix as this can make the cornbread tough.

Reduce the Oven Temperature:

Carefully remove the hot skillet from the oven and reduce the oven temperature to three hundred seventy five degrees Fahrenheit. Coating the skillet with the melted butter will create a beautiful crust and prevent sticking.

Bake the Cornbread:

Pour the batter evenly into the buttered skillet and sprinkle the pepitas evenly on top. Place the skillet back into the oven and bake for twenty to twenty five minutes until the cornbread is firm and a toothpick inserted in the center comes out clean. Let cool for fifteen minutes before slicing and serving with extra butter and maple syrup.

The pumpkin puree is my favorite ingredient because it adds moistness and a subtle earthiness that complements the sweetness of maple syrup perfectly I still remember the first time I baked this when a chill was setting in outside and the warm aroma filled my kitchen it instantly felt like fall was here

Storage Tips

Store leftover cornbread wrapped tightly at room temperature if you plan to eat it within three days Refrigerate for up to six days wrapped well to maintain moisture For longer storage freeze portions wrapped in plastic wrap then foil and placed inside a freezer bag for up to three months Thaw at room temperature and reheat gently in the oven or microwave

Ingredient Substitutions

If you do not have heavy cream substitute with whole milk mixed with a tablespoon of melted butter to add richness Reduce the baking powder to compensate for the additional acidity of yogurt if you want to add a tangy note Pureed sweet potato or butternut squash can replace canned pumpkin for a different autumn twist

Serving Suggestions

Warm slices serve well with butter or extra maple syrup A side of roasted Brussels sprouts or a bowl of creamy chili complements the sweet and savory balance perfectly Add a smear of cream cheese for a luscious upgrade

Serve warm with butter and extra maple syrup. Store leftovers properly to keep the cornbread moist and flavorful.

Your Recipe Questions Answered

→ What type of pumpkin should I use?

Use pure pumpkin puree, not pumpkin pie filling, to maintain a natural pumpkin flavor without added spices or sugars.

→ How can I prevent lumps in the batter?

Whisk dry and wet ingredients separately before folding together gently, ensuring the batter is smooth but not overmixed.

→ Can I bake this cornbread without a cast iron skillet?

Yes, any baking pan will work, but a cast iron skillet helps develop a crisp, golden crust.

→ How should I store leftover cornbread?

Wrap cooled cornbread tightly in foil or plastic wrap; store at room temperature for up to 3 days or refrigerate for 6 days.

→ Is it possible to freeze the cornbread?

Yes, freeze wrapped cornbread in a freezer bag for up to 3 months. Thaw and warm before serving.

→ What does the addition of pepitas add?

Pepitas offer a crunchy texture and a nutty flavor that complements the cornbread's sweetness.