Pumpkin Cornbread with Maple Butter
Equipment
- Mixing bowls At least two: one for wet ingredients, one for dry.
- Whisk & spatula A whisk for blending and a spatula for folding are key here.
- 8x8-inch square baking pan A metal or ceramic pan both work well. You could also use a 9-inch round cake pan.
- Cooling rack To prevent the cornbread from steaming and getting soggy.
- Electric mixer or hand whisk Needed for whipping the maple butter.
Ingredients
For the Pumpkin Cornbread
- 1 cup yellow cornmeal medium grind for texture
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 2 large eggs
- 1 cup canned pumpkin purée not pumpkin pie filling
- ⅓ cup brown sugar packed
- ¼ cup granulated sugar
- 1 cup buttermilk or whole milk + 1 tbsp vinegar
- ½ cup unsalted butter melted and cooled slightly
- 1 teaspoon vanilla extract
For the Maple Butter
- ½ cup unsalted butter softened to room temperature
- 3 tablespoons pure maple syrup
- Pinch of salt optional
Instructions
Preheat and prep
- Preheat your oven to 375°F (190°C). Lightly grease your baking pan or line it with parchment paper for easy removal. This step is especially useful if you're planning to slice and serve it as part of a Thanksgiving bread basket.
Combine the dry ingredients
- In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. The spices really elevate the pumpkin flavor, giving it that signature fall bread recipe vibe.
Mix the wet ingredients
- In another bowl, whisk the eggs, pumpkin purée, brown sugar, granulated sugar, buttermilk, melted butter, and vanilla. The pumpkin gives the bread a subtle sweetness and deep orange hue, while the buttermilk adds moisture and tang.
Bring it all together
- Pour the wet mixture into the dry ingredients and fold gently with a spatula until just combined. Don’t overmix—just enough so no dry streaks remain.
Pour and bake
- Transfer the batter to your prepared pan and smooth the top. Bake for 28–32 minutes or until the center is set and a toothpick inserted comes out clean. The top should be slightly golden and springy to the touch.
Make the maple butter
- While the cornbread is baking, whip the softened butter and maple syrup together in a bowl until light and fluffy. A pinch of salt enhances the sweetness. Set aside at room temperature so it's soft and ready to spread.
Cool and serve
- Let the cornbread cool in the pan for 10 minutes before transferring to a wire rack. Serve warm with a generous pat of maple butter melting into each slice.