A most delicious seasonal accompaniment to your favorite soup or chili!
Pumpkin Cornbread
Servings: 8
Ingredients
- 1 cup flour substitute gluten free, if desired
- 1 cup yellow cornmeal
- 1 Tbsp baking powder
- 1 tsp kosher salt
- 1 tsp ground cinnamon
- 1/2 tsp pumpkin pie spice
- 1/2 cup unsalted butter
- 1/2 cup packed dark brown sugar
- 1 cup pumpkin purée
- 2 eggs
- 1/4 cup maple syrup
- 1/3 cup buttermilk
- 4 oz can green chiles optional
Salted Maple Butter
- 8 Tbsp unsalted butter room temperature, not melted
- 1 Tbsp maple butter
- 1/2 tsp cinnamon
- 1/2 tsp flaky salt
Instructions
- Preheat oven to 375 degrees.
- In a small bowl, combine dry ingredients (flour through pumpkin pie spice). Mix well and set aside.
- In a medium bowl, whisk together butter and brown sugar until smooth. Add pumpkin, eggs, maple syrup and buttermilk. Whisk again until smooth.
- Add dry ingredients to wet ingredients and gently combine until incorporate without over mixing. If using chiles, add now and combine into mixture.
- Grease a 10-12” cast iron skillet with oil or butter. Add batter. Cook 30-35 minutes or until toothpick inserted in center comes out clean.
- Serve with salted maple butter.
Salted Maple Butter
- Combine all ingredients in a small bowl. Mix well until combined and smooth. If desired, add extra sprinkle of flaky salt when serving.
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