Pumpkin Maple Cornbread

Recipe By: Laura Sorkin

Here is our latest recipe from our ‘Cook the NYT’ series, in which we trial recipes from the Times that use maple syrup and give them a Runamok twist. This gem was originally written by Samantha Seneviratne (1/28/2020) and includes some of our favorite ingredients to get excited for fall baking: pumpkin, maple, and pepitas. It is a moist and somewhat refined cornbread since it uses half finely ground cornmeal and half flour. And there is ample brown sugar and maple in it, making it on the sweeter side. It would work well alongside barbecued ribs or other spicy foods, but I have found it also works well as a breakfast bread.

I didn’t change her recipe that much because it turned out so well as is. You can substitute freshly roasted and pureed winter squash (or sweet potato) for canned pumpkin if you have it on hand. She uses pure maple syrup, but is this not the perfect opportunity to use our Pumpkin Spice or Cinnamon+Vanilla Infused Maple? 

 

Pumpkin Maple Cornbread

Servings

4-8 people

Prep Time

10 minutes

Cook Time

25-35 minutes

Ingredients

  • ½ cup plus butter, melted, 
  • 1 cup cornmeal (preferably finely ground)
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • ¾ tsp salt
  • ½ tsp baking soda
  • 1 large egg
  • ¾ cup dark brown sugar
  • 1 cup canned or freshly roasted pumpkin purée (or sweet potato)
  • ½ cup milk (whole or 2%)
  • 1/3 cup
  • 2 Tbsp pumpkin seeds (pepitas)
  • 2 Tbsp butter 
  • 2 Tbsp Runamok Sugarmaker’s Cut pure maple syrup (or Pumpkin Spice or Cinnamon+Vanilla Infused)

Instructions

Preheat oven to 375°. Line an 8 x 8 inch pan with parchment paper, making sure the paper covers sides and bottom.

Combine all of the dry ingredients (cornmeal, flour, baking powder, salt, baking soda) and whisk to combine.

In a separate bowl, combine the ½ cup melted butter, egg, brown sugar, pumpkin puree, milk, and ⅓ cup maple syrup. Stir to combine.  Add the dry ingredients and mix until just incorporated.

Pour the batter into the prepared pan and sprinkle the top with the pepitas. Place in the oven and bake for 25 - 30 minutes or until a fork inserted in the center comes out clean.

Remove from the oven and let cool for a few minutes. In a small bowl, melt the remaining 2 tablespoons of butter and add the remaining 2 tablespoons of maple syrup (or 3, if you are feeling mapley). Brush the top of the cornbread evenly with the butter-maple glaze and serve warm or at room temperature.



  • Pumpkin Maple Cornbread — image 1

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