Inspiring healthier eating one dish at a time

Buttermilk Pumpkin Cornbread with Maple Butter

Buttermilk Pumpkin Cornbread with Maple Butter is exactly what you need sitting on your Thanksgiving table.

Hey, don’t I know you? You’re the one who loves fresh and warm homemade bread or rolls for Thanksgiving, but hates to take the time to cook them, right? Well, put down that package of crescent rolls and step away. I’ve got a super easy and highly festive recipe that all of your dinner guests are gonna love — It’s Buttermilk Pumpkin Cornbread with Maple Butter.


Buttermilk Pumpkin Cornbread with Maple Butter|Craving Something Healthy


If you’re pressed for time on the big day, and want to work ahead, whip up the maple butter the day before and store it in the fridge, and then assemble and store the dry ingredients in one covered bowl, and the wet ingredients in another covered bowl. About 45 minutes before you’re ready to serve dinner, mix the two bowls together, pour it into a pan, and bake. Done. Warm, steamy, sweet and savory, melt-in-your-mouth pumpkin-y cornbread that your guests will fight over for the last piece.


Buttermilk Pumpkin Cornbread with Maple Butter|Craving Something Healthy


Maybe just play it safe and double the recipe.


Buttermilk Pumpkin Cornbread with Maple Butter|Craving Something Healthy



Buttermilk Pumpkin Cornbread with Maple Butter

Prep Time: 15 minutes

Cook Time: 30 minutes

Yield: 9 pieces

Buttermilk Pumpkin Cornbread with Maple Butter


    Maple Butter
  • 8 ounces unsalted butter (1/2 pound)
  • 2 tablespoons good quality maple syrup
  • 1/2 teaspoon vanilla extract
  • Cornbread
  • 1 1/2 cups cornmeal
  • 1 cup all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 eggs
  • 1/3 cup brown sugar (packed)
  • 1 cup pumpkin puree
  • 1 cup low fat buttermilk
  • 2 teaspoons pumpkin pie spice mix


Preheat the oven to 400 degrees and grease or spray an 8" square baking pan.

To make the maple butter, combine softened butter, maple syrup and vanilla in a large mixing bowl, and beat on medium high speed for about 4-5 minutes, or until butter is light and fluffy. Spoon the mixture into a small serving bowl and refrigerate until ready to use.

For the cornbread, combine the cornmeal, flow, baking powder and salt in one bowl and set aside.

Combine the eggs, brown sugar, pumpkin puree, buttermilk and pumpkin pie spice mix in another bowl, and whisk well until blended.

Add the wet ingredients to the dry ingredients and using a large spatula, mix to combine. Do not over mix. Batter may have some lumps.

Pour the batter into the prepared pan, and bake for about 30 minutes, or until a toothpick inserted into the center comes out clean.

Let cool for about 10 minutes, and then cut into squares and serve immediately.


Cornbread is best served warm, out of the oven.


How many pumpkin-y recipes are you making for Thanksgiving?

Eat well!

4 Responses to “Buttermilk Pumpkin Cornbread with Maple Butter”

  1. I’ve never had buttermilk cornbread that I can remember! I think I need to buy a little container and make a pot of soup and this bread for lunch next week!

    • Anne says:

      It’s really good with soup or chili! I never use up the entire container of buttermilk, but do you know they make powdered buttermilk that you can just reconstitute with water as needed? Best invention ever! Thanks for visiting Cassie 🙂

  2. Your cornbread looks amazing and that maple butter…YUM!

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