Pumpkin Maple Cornbread
Quick and easy recipes are my thing, and although I love to cook, I don’t always want to spend all day in the kitchen, trust me. The beauty of this Pumpkin Maple Cornbread is that it will come together in no time; easily mix dry ingredients in one bowl, mix wet ingredients in another, then mix both together, pour in a pan, and top with pepitas, done! Pumpkin adds great flavor, color and moistness to any baked goods, resulting in an exceptionally elevated cornbread. Plain cornbread tends to be somewhat crumbly and dry, but this one is anything but. It’s so soft and moist that you won’t be coughing up any dry bits, or swigging water to get it down. I even have this for breakfast with a bit of butter, more maple syrup and a good cup of coffee. Trust me, it works. It’s also the perfect side dish for many soups, pork dishes, turkey, chicken or or even chilis.
What You Need For Pumpkin Maple Cornbread
Cornmeal – It’s not cornbread without cornmeal! This will give our bread color, flavor, and texture. Flour – Just regular all purpose works just fine. Brown Sugar – Packed brown sugar to add some sweetness and it also helps baked goods to be moist and soft. Baking Powder – Baking powder is used to increase the volume and lighten the texture. Baking Soda – Baking soda is a leavening agent in baked goods. Salt – A little salt is used to enhance flavor. Cream – Use heavy cream which has a % MF milk fat of at least 35%. I would recommend using minimum 30%MF for best results. Egg – I used a large egg. Maple Syrup – Maple syrup has a rich, sugar-like flavor and will help create moistness in the cornbread. Pumpkin – You’ll need a large can of pumpkin puree, make sure it’s not pumpkin pie filling. Butter -You’ll need a bit of butter to grease your skillet. Pepitas – These are pumpkin seeds without the shell and provide a nice crunch.
How To Make Pumpkin Maple Cornbread
Some Great Tips
Leftovers
Once the cornbread has cooled completely wrap it in aluminum foil or plastic wrap. It will stay fresh at room temperature for up to 3 days. You can also refrigerate it for up to 6 days.
Freezer
Wrap the cooled cornbread tightly with aluminum foil or plastic freezer wrap, then place it in a freezer bag and freeze for up to 3 months. When ready to eat, thaw it out at room temperature for about an hour, unwrap it then transfer it to a baking sheet or loaf pan and bake for about 5 to 10 min at 350 F degrees or until heated through. You can also reheat it in the microwave.
More Great Recipes To Try
Easy Cornbread Recipe Chicken Tamale Casserole Beef Tamale Casserole Pumpkin Bread Pudding Corn Casserole Pumpkin Sausage Pasta Pumpkin Pie Bars Cornbread Stuffing
