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Pumpkin Maple Cornbread Recipe

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4.3 from 89 reviews

A moist and flavorful pumpkin maple cornbread featuring the subtle sweetness of maple syrup and the warm earthiness of pumpkin. This recipe combines cornmeal and all-purpose flour for a tender texture, enhanced by a hint of brown sugar and topped with crunchy pepitas for an autumn-inspired twist. Baked in a hot cast iron skillet, it’s perfect as a side dish for fall meals or a cozy snack.

  • Total Time: 35 minutes
  • Yield: 9 servings

Ingredients

Dry Ingredients

  • 1¼ cups cornmeal
  • ¾ cup all-purpose flour
  • ½ cup brown sugar (packed)
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt

Wet Ingredients

  • ½ cup heavy cream
  • 1 large egg
  • ½ cup maple syrup
  • 1 cup canned pumpkin
  • 1 tablespoon butter (melted, plus extra for coating)

Toppings

  • ¼ cup pepitas (pumpkin seeds)

Instructions

  1. Prep the oven and skillet: Preheat your oven to 425°F (220°C) and place a large cast iron skillet inside to heat thoroughly while you prepare the batter. This step ensures the skillet is hot enough to give the cornbread a wonderfully crisp crust.
  2. Make the batter: In a large mixing bowl, whisk together the cornmeal, all-purpose flour, brown sugar, baking powder, baking soda, and salt until well combined. In a separate bowl, whisk together the heavy cream, egg, maple syrup, and canned pumpkin. Gently fold the wet ingredients into the dry ingredients until the mixture is smooth and free of lumps, being careful not to overmix to maintain a tender crumb.
  3. Reduce the oven temperature and prepare skillet: Carefully remove the hot skillet from the oven using oven mitts. Lower the oven temperature to 375°F (190°C). Coat the inside of the skillet evenly with 1 tablespoon of melted butter to prevent sticking and add flavor.
  4. Bake the cornbread: Pour the prepared batter into the buttered hot skillet, smoothing the top gently. Sprinkle the ¼ cup of pepitas evenly over the batter. Place the skillet back into the oven and bake for 20 to 25 minutes, or until the cornbread is firm to the touch and a toothpick inserted in the center comes out clean.
  5. Cool and serve: Remove the skillet from the oven and allow the cornbread to cool for about 15 minutes. This resting time helps it set and enhances flavor. Serve warm with additional butter and maple syrup if desired for an extra sweet finish.

Notes

  • Using a preheated cast iron skillet is key to achieving a crispy crust on the cornbread.
  • Do not overmix the batter to keep the cornbread light and fluffy.
  • Substitute heavy cream with buttermilk for a slightly tangier flavor.
  • Store leftovers wrapped tightly in plastic wrap at room temperature for up to 2 days or refrigerate for up to 4 days.
  • Reheat leftover cornbread in a warm oven to restore crispness.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Find it online: https://allyumcooks.com/pumpkin-maple-cornbread-recipe/