Pumpkin Maple Cornbread

Oh. My. Squash. Pumpkin Maple Cornbread is the bomb. I mean, when the comforting aromas of sweet maple syrup, earthy pumpkin, and hearty cornbread come together, it’s like being wrapped in a deliciously warm food hug. This is the sort of baked delight that’s perfect for those chilly autumn evenings, or to bring as a showstopper dish to your Thanksgiving dinner. Heck, it’s so tasty good, you could chow down on this cornbread any time.

It’s moist, lightly sweetened, and packed with those fall flavours we all crave. And the best bit? You don’t need the culinary skills of a master baker to whip this up. And my foodies, when you take your first bite, that’s when the magic happens. Trust me, you’re going to love it!

• Prep time: 10 minutes
• Cook time: 25 minutes
• Total time: 35 minutes
• Servings: 8
• Yield: 1 Loaf

Ready to channel your inner master chef and impress your friends and family with this tempting little number? Then grab your apron, and let’s get cookin’!

Ingredients & Equipment You’ll Need

• 1 Cup of cornmeal
• 1 Cup of flour
• 1 Tablespoon of baking powder
• 1/2 teaspoon of salt
• 1 Cup of pumpkin puree
• 1/2 Cup of maple syrup
• 1/2 Cup of milk
• 1/4 Cup of vegetable oil

You’ll also need a 9-inch loaf pan and a mixing bowl.

Cornmeal is the stuff that’s going to give your cornbread its classic texture. The pumpkin puree adds moisture and earthiness to the bread whilst the maple syrup imparts a gentle sweetness that rounds off the flavour profile perfectly. Substitutes? Well, you could swap out the vegetable oil for coconut oil if you fancy a slightly different taste.

How To Make Pumpkin Maple Cornbread

1. Preheat your oven to 375 degrees and grease your loaf pan. Yes, real chefs are messy, but you’ll thank me later to save your pan and ease your loaf out once baked.
2. In a large bowl, combine cornmeal, flour, baking powder, and salt. Mix these dry ingredients well. You’re setting the base for your cornbread here.
3. Add in the pumpkin puree, maple syrup, milk, and vegetable oil. Mix until it forms a consistent batter. Don’t over-mix though; you don’t want to lose that fluffy texture.
4. Pour the batter into your prepped loaf pan and bake for about 25 minutes, or until a toothpick comes out clean. Good things come to those who wait.
5. Let it cool for a bit before slicing and serving. Patience is a virtue!

Tips For The Best Results

• Be sure to use pure maple syrup, not the artificial stuff. The taste difference is huge.
• If you’re feeling adventurous, add some chopped pecans to the batter for an extra crunch.

Storage Tips

• Keep your cornbread in an airtight container. It will stay fresh for about a week.
• Don’t refrigerate it. Cool temperatures can make the cornbread go stale faster.

Frequently Asked Questions

Q: Can I use canned pumpkin puree?

A: Absolutely, canned pumpkin puree works perfectly in this recipe.

Q: Can I use honey instead of maple syrup?

A: You sure can, but keep in mind that it will alter the flavor a bit.

Q: What can I serve this with?

A: This cornbread is perfection when served with soup, chili, or even by itself!

Q: Can I freeze this cornbread?

A: Yes, just wrap it tightly in plastic wrap and it’ll freeze perfectly.

Q: Can I make this gluten-free?

A: For sure! Just switch the flour for a gluten-free option.

Nutritional Facts of Pumpkin Maple Cornbread

Your delicious loaf of Pumpkin Maple Cornbread approximately contains: Calories: 275, Protein: 7g, Fat: 8g, Carbohydrates: 50g, Fiber: 5g, Sugar: 15g

My foodies, this Pumpkin Maple Cornbread is fall in a loaf. The sweetness, the warmth, the comfort… it’s everything you love about the season, in bread form. Step aside, pumpkin pie; there’s a new must-have autumn treat. Serve it up solo, slap a slab of butter on top, or use it to scoop up your favorite soup. Any way you slice it, this cornbread is the real deal.