Go Back
+ servings
Buttermilk Pumpkin Cornbread with Maple Butter

Buttermilk Pumpkin Cornbread with Maple Butter

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


Maple Butter

  • 8 ounces unsalted butter 1/2 pound
  • 2 tablespoons good quality maple syrup
  • 1/2 teaspoon vanilla extract


  • 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 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.


Cornbread is best served warm, out of the oven.


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