PUMPKIN MAPLE CORNBREAD
A break from traditional cornbread, this pumpkin cornbread has a vibrant orange color and the flavor of warm fall spices.
Servings: 9
Equipment
- 1 8x8 square pan
Ingredients
- 1 ½ cups cornmeal
- ½ cup all purpose flour
- 1 teaspoon kosher salt
- 1 Tablespoon baking powder
- 1 teaspoon pumpkin pie spice
- ¼ cup maple syrup
- 2 large eggs
- ¾ cup sour cream
- ¾ cup buttermilk
- 1 cup pumpkin puree not pumpkin pie filling
Instructions
- Preheat the oven to 400℉. Prepare an 8x8 pan with cooking spray and set aside.
- In a medium bowl, whisk the cornmeal, flour, salt, baking powder and pumpkin pie spice. Set aside.
- In a separate bowl whisk the maple syrup, eggs, sour cream, buttermilk, and pumpkin puree.
- Pour the pumpkin mixture into the flour mixture and fold with a sturdy spatula until no streaks of flour remain.
- Put the cornbread mixture into the prepared pan and bake for 20 -25 minutes or until a toothpick inserted in the center comes out with a few moist crumbs attached. The top will be golden brown. Cut into 9 squares and serve with butter.
Video
Notes
Be sure not to overmix the batter or the finished pumpkin bread will be tough.
When testing the bread for doneness, it will not come out completely clean because this bread is so moist. If you touch the top of the bread lightly, it should spring back vs leaving an indentation.