Pumpkin Maple Cornbread

A most delicious seasonal accompaniment to your favorite soup or chili!

Print Recipe Pin Recipe Save Recipe
No ratings yet

Pumpkin Cornbread

Course: Side Dishes
Keyword: Seasonal Favorites
Servings: 8
Author: Denise


  • 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


  • 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.
share this recipe:

filed under:

Reader Interactions

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

Still hungry? Here’s more