Pumpkin Maple Cornbread

Pumpkin Maple Cornbread

Ingredients

• ½ cup plus 2 tablespoons/140 grams unsalted butter (1 1/4 stick), melted and cooled slightly, plus more for greasing the pan
• 1 cup/180 grams finely ground yellow cornmeal
• 1 cup/130 grams all-purpose flour
• 1 teaspoon baking powder
• ¾ teaspoon kosher salt
• ½ teaspoon baking soda
• 1 large egg
• ¾ cup/165 grams packed light or dark brown sugar
• ½ cup plus 2 tablespoons/150 milliliters maple syrup
• 1 cup/240 milliliters canned pumpkin purée
• ½ cup/120 milliliters buttermilk
• ¼ cup/15 grams pumpkin seeds (pepitas)

• Nutritional Information

  • • Nutritional analysis per serving (12 servings)

      333 calories; 11 grams fat; 6 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 56 grams carbohydrates; 1 gram dietary fiber; 32 grams sugars; 3 grams protein; 41 milligrams cholesterol; 236 milligrams sodium

  Note: The information shown is DiningAndCooking.com’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

1. Heat the oven to 375 degrees. Butter an 8-inch square baking pan. Line with parchment paper, leaving a 2-inch overhang on two sides. Butter the parchment.
2. In a medium bowl, whisk together the cornmeal, flour, baking powder, salt and baking soda.
3. In a large bowl, whisk together 1/2 cup melted butter, the egg, brown sugar, maple syrup, pumpkin purée and buttermilk. Fold in the dry ingredients. Transfer the batter to the prepared pan, and smooth out the top.
4. Top evenly with the pumpkin seeds. Bake until a toothpick inserted into the center comes out with moist crumbs attached, 25 to 30 minutes. Meanwhile, combine the remaining 2 tablespoons of melted butter and the remaining 2 tablespoons maple syrup.
5. Transfer bread in the pan to a wire rack. While the bread is still warm, brush the entire surface with the butter-maple mixture. Remove the cornbread from the pan using the overhanging parchment, and cut cornbread into pieces. Serve warm or at room temperature.