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Buttermilk Pumpkin Cornbread with Maple Butter

Buttermilk Pumpkin Cornbread with Maple Butter is the easiest, make-ahead recipe, and 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.

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.

Then assemble and store the dry pumpkin cornbread 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

Buttermilk Pumpkin Cornbread with Maple Butter

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Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 12 pieces
Calories: 310kcal
Author: Craving Something Healthy

Ingredients

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

Instructions

  • Preheat the oven to 400 degrees and grease or spray an 8″ square baking pan or round cake pan, or cast iron skillet.
  • 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.

Notes

Cornbread is best served warm, out of the oven.

Nutrition

Calories: 310kcal | Carbohydrates: 34g | Protein: 5g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 69mg | Sodium: 135mg | Potassium: 245mg | Fiber: 3g | Sugar: 10g | Vitamin A: 3699IU | Vitamin C: 1mg | Calcium: 80mg | Iron: 2mg
Did you make this recipe?Tell me @CravingSomethingHealthy!

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

Eat well!

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6 Comments

  1. if I bake this in an 8×8 GLASS pan, should the temperature be reduced?
    I can’t wait to try this as another way to use fresh pumpkin

    1. Hi Nancy, I don’t think it would make that much difference. Just keep an eye on it toward the end because glass pans can cook a little bit faster. Thanks for visiting!

    1. 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 🙂

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