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Buttermilk Pumpkin Cornbread with Maple Butter
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Buttermilk Pumpkin Cornbread with Maple Butter

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