Pumpkin Maple Cornbread
Oct 15, 2021 17:42:19 GMT -5
Post by Honoria on Oct 15, 2021 17:42:19 GMT -5
PUMPKIN MAPLE CORNBREAD
Prep: 5 mins Cook: 25 mins Total: 30 mins Author: Joanna Cismaru Serves: 9
INGREDIENTS
▢1¼ cups cornmeal
▢¾ cup all-purpose flour
▢½ cup brown sugar packed
▢1 tablespoon baking powder
▢1 teaspoon baking soda
▢½ teaspoon salt
▢½ cup heavy cream
▢1 large egg
▢½ cup maple syrup
▢1 cup canned pumpkin
▢1 tablespoon butter melted
▢¼ cup pepitas pumpkin seeds
INSTRUCTIONS
Prep the oven and skillet: Preheat the oven to 425°F degrees and place a large cast iron skillet inside to heat it while you make the batter.
Make the batter: In a large bowl whisk the cornmeal, flour, sugar, baking powder, baking soda and salt. In another bowl whisk the heavy cream, egg and maple syrup, and canned pumpkin. Fold the wet ingredients into the dry ingredients until lumps are gone, but don't over mix.
Reduce the oven temp: Carefully remove the skillet from the oven. Reduce the oven temperature to 375°F degrees.
Bake the cornbread: Coat the skillet with the 1 tablespoon of butter. Pour the batter in the skillet and top with pepitas. Transfer the skillet back to the oven. Bake for 20 to 25 minutes until firm. Cool for 15 minutes before serving with butter and maple syrup.
RECIPE NOTES
Be sure to whisk out all the lumps before baking your cornbread – some recipes call for a lumpy batter but this is not one of them!
While we don’t want a lumpy batter, we also don’t want to over mix – it’s all about finding that perfect balance before too much gluten develops.
Make sure to use pumpkin puree which is pure pumpkin, and not pumpkin pie filling which adds other ingredients.
Once the cornbread has cooled completely wrap it in aluminum foil or plastic wrap. It will stay fresh at room temperature for up to 3 days. You can also refrigerate it for up to 6 days.
To freeze, wrap the cooled cornbread tightly with aluminum foil or plastic freezer wrap, then place it in a freezer bag and freeze for up to 3 months. When ready to eat, thaw it out at room temperature for about an hour, unwrap it then transfer it to a baking sheet or loaf pan and bake for about 5 to 10 min at 350 F degrees or until heated through. You can also reheat it in the microwave.
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Prep: 5 mins Cook: 25 mins Total: 30 mins Author: Joanna Cismaru Serves: 9
INGREDIENTS
▢1¼ cups cornmeal
▢¾ cup all-purpose flour
▢½ cup brown sugar packed
▢1 tablespoon baking powder
▢1 teaspoon baking soda
▢½ teaspoon salt
▢½ cup heavy cream
▢1 large egg
▢½ cup maple syrup
▢1 cup canned pumpkin
▢1 tablespoon butter melted
▢¼ cup pepitas pumpkin seeds
INSTRUCTIONS
Prep the oven and skillet: Preheat the oven to 425°F degrees and place a large cast iron skillet inside to heat it while you make the batter.
Make the batter: In a large bowl whisk the cornmeal, flour, sugar, baking powder, baking soda and salt. In another bowl whisk the heavy cream, egg and maple syrup, and canned pumpkin. Fold the wet ingredients into the dry ingredients until lumps are gone, but don't over mix.
Reduce the oven temp: Carefully remove the skillet from the oven. Reduce the oven temperature to 375°F degrees.
Bake the cornbread: Coat the skillet with the 1 tablespoon of butter. Pour the batter in the skillet and top with pepitas. Transfer the skillet back to the oven. Bake for 20 to 25 minutes until firm. Cool for 15 minutes before serving with butter and maple syrup.
RECIPE NOTES
Be sure to whisk out all the lumps before baking your cornbread – some recipes call for a lumpy batter but this is not one of them!
While we don’t want a lumpy batter, we also don’t want to over mix – it’s all about finding that perfect balance before too much gluten develops.
Make sure to use pumpkin puree which is pure pumpkin, and not pumpkin pie filling which adds other ingredients.
Once the cornbread has cooled completely wrap it in aluminum foil or plastic wrap. It will stay fresh at room temperature for up to 3 days. You can also refrigerate it for up to 6 days.
To freeze, wrap the cooled cornbread tightly with aluminum foil or plastic freezer wrap, then place it in a freezer bag and freeze for up to 3 months. When ready to eat, thaw it out at room temperature for about an hour, unwrap it then transfer it to a baking sheet or loaf pan and bake for about 5 to 10 min at 350 F degrees or until heated through. You can also reheat it in the microwave.
link