Now this pumpkin cornbread is not in-your-face pumpkin, but that’s what I think the cool thing is (and the purpose of this challenge) – pumpkin is more than just an accompaniment to warm fall spices. Pumpkin adds great moisture, can be used as an ingredient substitute (mainly for eggs or fat), and packs a whole lot of nutrition. Plus, soup and chili season is here which means we need a new cornbread recipe to add to our arsenal.
So do you add sugar to your cornbread, or not?!
The best part about this cornbread is the whipped maple butter that I made to put on top. It’s literally the bomb! I want to put it on everything! Plus, it’s so simple – just butter, milk, and maple syrup. Now I want to make allllll the whipped, flavored butters.
Have you ever made your own butter to slather on top of all the things?
Check out more fresh from the pumpkin patch recipes below.
Pumpkin Cornbread with Whipped Maple Butter
- 1 cup yellow cornmeal
- 1 cup white whole wheat flour
- 1 teaspoon salt
- 1 tablespoon baking powder
- 1 egg
- ¼ cup pumpkin puree
- 1 ¼ cup milk
- 2 tablespoons honey
- Preheat the oven to 425 degrees. Line an 8 x 8-inch baking pan with parchment paper.
- In a large bowl, combine cornmeal, flour, salt, and baking powder. In a medium bowl, whisk together the rest of the wet ingredients.
- Make a well in the dry ingredients and add the wet ingredients to the center of the well. Mix with spatula until just combined. Do not overmix.
- Pour batter into the square baking pan. Bake for 20-25 minutes, until a toothpick inserted in the center comes out clean.
- Serve warm with whipped maple butter and a drizzle of honey. Store covered in the refrigerator.
For the Whipped Maple Butter
- 1 stick salted butter, softened
- 2 tablespoons whole milk
- 2 tablespoons pure maple syrup
- Place all ingredients into a mixing bowl and whip with a hand held mixer or stand mixer until light and fluffy.
- Store in the refrigerator. Let butter soften to room temperature before using.