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Pumpkin Cornbread with Maple Butter Recipe

Pumpkin Cornbread with Maple Butter Recipe
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★★★★★

5.3 from 24 reviews

This Pumpkin Cornbread with Maple Butter is a moist and flavorful fall treat combining the hearty texture of cornbread with the warm spices of pumpkin spice and a luscious cinnamon-infused maple butter topping, perfect for breakfast, brunch, or a cozy snack.

Ingredients

Scale

For the Pumpkin Cornbread

  • 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)

For the Maple Butter

  • ½ cup butter (softened)
  • ⅓ cup pure maple syrup
  • ¼ cup powdered sugar
  • 1 teaspoon cinnamon

Instructions

  1. Preheat and prepare pan: Preheat your oven to 350°F (175°C) and butter a 10-inch cast iron skillet to ensure the cornbread doesn’t stick.
  2. Mix dry ingredients: In a large mixing bowl, whisk together all-purpose flour, cornmeal, baking powder, baking soda, salt, and pumpkin spice blend. Make a well in the center and set aside.
  3. Combine wet ingredients: In a separate bowl, whisk brown sugar, melted butter, and pumpkin puree until combined. Add sour cream and eggs, mixing until the mixture is smooth and well blended.
  4. Combine wet and dry mixtures: Pour the pumpkin mixture into the well of the dry ingredients. Gently fold together using a rubber spatula until just combined to avoid overmixing.
  5. Bake the cornbread: Pour the batter into the prepared skillet, spreading it evenly. Bake in the preheated oven for 25 to 30 minutes until a toothpick inserted comes out clean and the top is golden brown.
  6. Cool the cornbread: Remove from oven and set the skillet on a wire rack to cool while you prepare the maple butter.
  7. Make the maple butter: Using a hand mixer, whip softened butter in a medium bowl until smooth and fluffy. Gradually add maple syrup, powdered sugar, and cinnamon. Mix on low speed to combine, then increase to high and whip until light and fluffy.
  8. Serve: Cut the cornbread into wedges and serve warm topped with the whipped cinnamon maple butter, or pipe the maple butter decoratively onto each wedge for a beautiful presentation. Enjoy!

Notes

  • Use room temperature eggs for better emulsification and a smoother batter.
  • For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
  • Store leftover cornbread tightly wrapped at room temperature for up to 2 days or refrigerate for up to 5 days.
  • Maple butter can be made ahead and refrigerated; bring to room temperature before whipping again for serving.
  • Make sure not to overmix the batter to keep the cornbread tender and light.

Nutrition

Keywords: pumpkin cornbread, maple butter, pumpkin spice cornbread, fall recipes, baked cornbread, sweet cornbread, autumn recipes

Find it online: https://leofoster.com/pumpkin-cornbread-with-maple-butter-recipe/