Pumpkin Maple Cornbread Easiest Recipe Ever 

A crisp golden top, fluffy middle, and tons of pumpkin flavor make this maple syrup-infused cornbread great for fall.  

– 1¼ cups cornmeal – ¾ cup all-purpose flour – ½ cup brown sugar  – 1 tablespoon baking powder – 1 teaspoon baking soda – ½ teaspoon salt – ½ cup heavy cream – 1 large egg – ½ cup maple syrup – 1 cup canned pumpkin – 1 tablespoon butter  – ¼ cup pepita


While preparing the batter, preheat the oven to 425°F. Set a large cast iron pan inside to warm it up.  


Blend cornmeal, flour, sugar, baking powder, baking soda, and salt in a large bowl. In another bowl, mix heavy cream, egg, maple syrup, and canned pumpkin.  


Fold wet and dry ingredients until lumps are gone, but don't overmix. Remove the skillet from the oven carefully.   


Lower oven temperature to 375°F. Butter the skillet with 1 tbsp. Sprinkle pepitas over batter in the skillet.   


Return skillet to oven. Bake 20–25 minutes until crisp. Before serving with butter and maple syrup, cool 15 minutes.  


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