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

Ingredient

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

1

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.  

2

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

3

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

4

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

5

Super Pumpkin Sausage Pasta Recipe 

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