Pumpkin Maple Cornbread (Ready-to-Print Version)
Golden cornbread infused with pumpkin, maple syrup, and topped with crunchy pepitas.
# What You’ll Need:
→ Dry Ingredients
01 -
1 1/4 cups cornmeal
02 -
3/4 cup all-purpose flour
03 -
1/2 cup packed brown sugar
04 -
1 tablespoon baking powder
05 -
1 teaspoon baking soda
06 -
1/2 teaspoon salt
→ Wet Ingredients
07 -
1/2 cup heavy cream
08 -
1 large egg
09 -
1/2 cup pure maple syrup
10 -
1 cup canned pumpkin puree
11 -
1 tablespoon melted butter
→ Toppings
12 -
1/4 cup pepitas (pumpkin seeds)
# Step-by-Step Guide:
01 -
Preheat oven to 425°F and place a large cast iron skillet inside to heat while preparing the batter.
02 -
In a large bowl, whisk together cornmeal, all-purpose flour, brown sugar, baking powder, baking soda, and salt until evenly combined.
03 -
In a separate bowl, whisk together heavy cream, egg, maple syrup, and canned pumpkin puree until smooth.
04 -
Fold the wet mixture into the dry ingredients gently until all lumps are eliminated, taking care not to overmix.
05 -
Carefully remove hot skillet from the oven and reduce oven temperature to 375°F.
06 -
Coat the skillet with melted butter. Pour the batter into the skillet and evenly sprinkle pepitas on top. Return skillet to oven and bake for 20 to 25 minutes until the cornbread is firm and golden brown.
07 -
Remove from oven and allow to cool for 15 minutes before serving. Optionally serve with butter and additional maple syrup.
# Handy Tips:
01 -
Ensure the batter is free of lumps for optimal texture, but avoid overmixing to prevent toughness. Use pure pumpkin puree, not pumpkin pie filling.
02 -
Store cooled cornbread wrapped at room temperature for up to 3 days or refrigerated for up to 6 days. For extended storage, freeze wrapped tightly for up to 3 months.
03 -
To reheat frozen cornbread, thaw at room temperature then warm in the oven at 350°F for 5 to 10 minutes or use a microwave.