Pumpkin Cornbread
Super moist pumpkin cornbread sweetened with maple syrup and brightened with orange. The perfect fall side for chili, soup, and Thanksgiving dinner.
Servings: 12 servings
Cost: $10
Ingredients
Pumpkin Cornbread
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 1/4 tsp salt
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1 tbsp orange zest
- 1 tbsp orange juice
- 1/3 cup maple syrup
- 3/4 cup sour cream
- 1 cup canned pumpkin
- 2 large eggs
- 8 tbsp unsalted butter melted and slightly cooled
Whipped Maple Butter
- 1/2 cup salted butter softened
- 3 tbsp pure maple syrup
- 1/2 tsp salt
Instructions
- Preheat your oven to 350°F. Grease the bottom and sides of a 9 or 10 inch springform pan.
- Mix the flour, cornmeal, baking powder, baking soda, orange zest, salt, nutmeg, and ginger in a medium bowl.
- In a large liquid measuring cup, combine the maple syrup, sour cream, canned pumpkin, eggs, orange juice, and melted butter. Whisk quickly to combine.
- Pour the wet ingredients into the dry ingredients and fold using a silicone spatula until just combined. Be careful not to overmix.
- Pour the batter into the prepared pan and smooth out the top.
- Bake for 25 minutes, until a toothpick inserted into the center comes out clean.
- Let cool for 5 minutes before slicing and serving.
- For the maple butter: whip the softened butter with an electric mixer until smooth. Add the maple syrup and salt and whip on high until light and fluffy, about 2 minutes. Serve alongside the warm cornbread.
Notes
Pan options: A cast iron skillet gives you crisper edges, and an 8x8 or 9x9 baking dish works as well. Timing shifts slightly with the pan, so check with a toothpick.
Muffins: The same batter makes pumpkin cornbread muffins. Start checking at 10 minutes.
Gluten-free: Substitute 1: 1 gluten-free baking flour for the all-purpose.
Whole wheat: Swap half the all-purpose flour for whole wheat.
Orange: Use freshly squeezed juice and fresh zest. One orange covers both.
Honey butter: Swap the maple syrup in the whipped butter for the same amount of honey.
Nutrition
Calories: 311kcal | Carbohydrates: 30g | Protein: 4g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 80mg | Sodium: 467mg | Potassium: 234mg | Fiber: 2g | Sugar: 10g | Vitamin A: 3787IU | Vitamin C: 2mg | Calcium: 77mg | Iron: 1mg
