Maple Butter Pumpkin Cornbread

Maple Butter Pumpkin Cornbread

By @homeandbelly

Original recipe source

Cook time: 35 minutes

Servings: 8

Ingredients

• 2 cups AP Flour
• 0.75 cup yellow corn meal (fine ground)
• 1 cup sugar
• 1.5 TB baking powder
• 2 tsp pumpkin pie spice
• 1 tsp salt
• 0.5 cup puréed pumpkin
• 1.5 cups milk
• 3 eggs, lightly beaten
• 0.33 cup melted butter
• 0.33 cup veg oil
• 2 TB maple syrup
• 3 TB soft butter
• 1.5 TB maple syrup
• 0.5 tsp cinnamon
• 0.5 tsp salt

Instructions

1. Preheat your oven to 375. While your oven heats up grease up a cast iron skillet and preheat the cast iron in the oven while you make the cornbread batter. This part is very important and key to getting that nice crust.
2. In a large mixing bowl add all your dry ingredients and whisk until well combined.
3. Add in all the wet ingredients and mix until well blended and no lumps remain.
4. Remove your preheated cast iron skillet from the oven and carefully pour cornbread batter into the skillet.
5. Return the skillet to the oven and bake for 20-35 minutes until cornbread is golden brown all over and a toothpick comes out the center clean.
6. Immediately after the cornbread comes out the oven bast it with your maple butter mixture. This gives the cornbread a sweet glossy finish.
7. Let the cornbread cook for at least 15 minutes before cutting. Enjoy!