Description
Pumpkin Maple Cornbread is a cozy fall side dish baked skillet-style for crisp edges and a tender middle. Sweetened with maple syrup, flavored with pumpkin puree, and topped with crunchy pepitas, it’s a rustic yet festive recipe perfect for weeknight dinners, Thanksgiving, or a cozy breakfast treat.
Ingredients
1 ¼ cups (155 g) cornmeal
¾ cup (95 g) all-purpose flour
½ cup (100 g, packed) brown sugar
1 tbsp (12 g) baking powder
1 tsp (5 g) baking soda
½ tsp (3 g) salt
½ cup (120 ml) heavy cream
1 large egg
½ cup (120 ml) maple syrup
1 cup (240 g) canned pumpkin puree
1 tbsp (14 g) butter, melted
¼ cup (30 g) pepitas (pumpkin seeds)
Instructions
Preheat oven to 425°F (220°C). Place a large cast iron skillet inside to heat while mixing the batter.
In a large bowl, whisk cornmeal, flour, brown sugar, baking powder, baking soda, and salt.
In another bowl, whisk heavy cream, egg, maple syrup, and pumpkin puree until smooth.
Fold wet ingredients into dry mixture until just combined (do not overmix).
Carefully remove skillet from oven, reduce heat to 375°F (190°C), and coat skillet with melted butter.
Pour batter into skillet, spread evenly, and sprinkle pepitas on top.
Bake 20–25 minutes, until golden brown and a toothpick inserted in the center comes out clean.
Cool in skillet for 15 minutes before slicing. Serve warm with butter or extra maple syrup.
Notes
Preheating the skillet ensures crisp golden edges.
Do not overmix; lumps are fine and keep bread tender.
Toast pepitas before topping for extra crunch.
For extra flavor, brush top with melted butter and maple syrup when it comes out of the oven.
Can be baked in a greased 9×9-inch pan if you don’t have cast iron.
- Prep Time: 10 minutes
- Cook Time: 20–25 minutes
- Category: Side Dish / Bread
- Method: Baking
- Cuisine: American