Pumpkin Maple Cornbread
Heavenly Pumpkin Maple Cornbread
I have to share this delightful Pumpkin Maple Cornbread with you in case you missed it in The New York Times. I knew, just by first reading it, was going to be fabulous. Sweetened with brown sugar and maple syrup, moist and rich, this is not your typical cornbread. In fact, it is so versatile, it could be a fall breakfast sweet, a Thanksgiving side, or just a satisfying snack. Easy to make, and one I am sure you will keep in your seasonal fall recipes.
Pumpkin Maple Cornbread
Lovingly Adapted from Samantha Seneviratne
Published in The New York Times
Ingredients:
½ cup plus 2 Tablespoons unsalted butter, divided, melted and cooled slightly, plus more for greasing the pan.
1 cup finely ground yellow cornmeal
1 cup all-purpose flour
1 teaspoon baking powder
¾ teaspoon kosher salt
½ teaspoon baking soda
1 large egg
¾ cup packed light or dark brown sugar
1 cup canned pumpkin purée
½ cup buttermilk
½ cup plus 2 Tablespoons maple syrup, divided
¼ cup pumpkin seeds (pepitas)
Directions:
Heat the oven to 375 degrees F. Butter an 8-inch square baking pan. Line with parchment paper, leaving a 2-inch overhang on two sides. Butter the parchment.
In a medium bowl, whisk together the cornmeal, flour, baking powder, salt, and baking soda.
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.
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.
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. Makes 9-12 servings. Recipe Note: Be sure and use finely ground cornmeal, and real maple syrup for this recipe.
Pumpkin Maple Cornbread Just Out of the Oven Cooling
Bon Appétit et Bon Weekend…Bonnie