Pumpkin Maple Cornbread Recipe (2024)

Ratings

5

out of 5

1,225

user ratings

Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Note on this recipe and see it here.

Cooking Notes

Meg

Please note that you don't add all the maple syrup into the batter, hold out two tablespoons for the finish. This should be reflected in the directions, which it isn't.

famharris

This sounds delicious but it has the increasingly common baking direction that leaves me perplexed. Why on earth do you butter a pan only to line it with parchment and then butter that? Could any better than me bakers explain the benefit of this? I was out of parchment last week and made the maple pumpkin bread in a buttered pan and I thought it came out beautifully. Thanks!

Nancy

While it was baking, I looked at other corn bread recipes and saw that this one has about 3x the sugar of a typical recipe. I just tried a couple of bites and the sweetness is overwhelming.

nina

I loved this moist flavorful bread! opted to expand to 1.5 x to take advantage of full 15 oz can of pumpkin, and respected the advice to curtail the sweetness. I used an 8 x 12 “ baking pan and veered away texturally by using course cornmeal and some whole oats. These were my measurements:1.25 stick butter 140g course cornmeal 75g oats 155g unbleached flour 1.5 tsp B powder 1 1/8 tsp salt 3/4 tsp B soda2 eggs1/2 c br sugar1 1/2 c pumpkin 3/4 c buttermilk 1/2 c salted pumpkin seeds

Louise

Loved the idea of this, but looked cloyingly sweet. I multiplied most ingredients x1.5 (this also means you use a whole. can of pumpkin puree); used two smallish eggs, 0.5 cups maple syrup and 0.5 cups loosely packed brown sugar. Baked in 9X13 inch pan at 350 for 30 minutes. Fantastic. Plenty sweet and there'll be leftovers for tomorrow.

Ruth

Just baked this in a trial run for Thanksgiving and it is wonderful. It has a lovely crumb and flavor - delicious. I live at 5300 ft so made the following high altitude adjustments: Decreased baking powder to 1/2 tspDecreased baking soda to scant 1/2 tspUsed 1 and 1/2 eggs Took quite a bit longer to bake so I tented the edges with foil after 25 minutes to let the center fully cook

Emma

My guess has always been you do the first butter so the parchment sticks to the pan, which then makes it easier to butter the parchment, but I've always agreed it seems like over kill when recipes call for this.

Rebecca T.

I made this with only a few adjustments: I put in some wheat bran and only used 120 grams of brown sugar, no maple syrup in the batter. (All that sugar would have def made it trip into cake.) I also added an egg, because as legendary blues man was rumored to say “the secret to good cornbread is 2 eggs.”

Susan

The ingredient list clearly lists 1/2 cup 2 tbsp for both butter and maple syrup. In step 4 you are instructed to combine both and the final step is to brush the maple butter on the cornbread. Couldn’t be plainer.

Deen

I made this recipe not even a week following the Capital riot. I wanted comfort food and I was (clearly) unfocused. I'm writing to say you can screw up this recipe and it will still be delicious. I melted the butter and forgot to use it; I used two eggs instead of one; I didn't have buttermilk so I used 3/4 low fat sour cream with 1/4 cup milk; used 2/3 cup brown sugar (only), and the cornmeal was not finely ground. Still quite sweet - and delicious.

Anne

This definitely takes longer than 25-30 minutes to bake. After 35 minutes mine was still a gloppy mess in the middle.

Stephanie Thaw

This was delish. I veganized with flax seed for the egg, Myokos vegan butter and oatmilk. Light, fluffy and yummy

BriannaM

I only had a box of Trader Joe's corn bread mix and spiced pumpkin puree in my house when I decided to make this. I just added the baking soda, the egg, butter, buttermilk (well, I used whole milk plus ACV to curdle it) and half the maple syrup and it turned out amazing! And I thought 2 Tbsp each for the drizzle was too much, I'd do half next time. I also agree with famharris you don't need the parchment paper unless you're trying to display it like a cake.

Elliot

I tried this and it was delicious, but a bit too sweet and dense. I baked it for at least 16-20 minutes longer than the recipe called for and there was still an uncooked part in the center. I will try it again with less sugar and maple syrup, and probably less butter. Using the maple syrup/melted butter as a drizzle only. Maybe try adding an egg as Rebecca T. suggested.

Barbara

Agree with Anne about cooking time. Cornbread was COMPLETELY RAW except around the edges after 30 minutes in the oven, even though a tester came out completely clean. Returned it to the oven after I had cut into it for another 25 minutes. It looked messy as I had cut it apart but it was absolutely delicious! I do wonder if anyone tests the cooking times of some of these recipes

HungryRunner

Delicious! Definitely more on the cakey side, but not mad about it. Following comments about sweetness, I omitted the brown sugar completely, and only used the maple syrup; also subbed full-fat greek yogurt for buttermilk. Turned out great! 30 minutes to cook was sufficient, which surprised me, because stuff not setting and being gooey in the middle its kind of my trademark, but this was fine in the cooking time prescribed. Success!

MM

I have made this recipe for multiple thanksgivings and pot lucks and it is always a favorite! I also like to top with flaky salt after brushing with the maple butter. Definitely try this recipe!

laura

This was delicious and company loved it. Made it as directed and yes, it was sweet but not overly so. Based upon comments, I baked it for 55-60 minutes and it came out perfect.

Pat

It's so, so delicious! I used a 1/3 cup of brown sugar. All else the same. The leftover maple/butter will be delicious in a hot toddy.

Lily

I found this to be surprisingly good. I completely omitted the sugar for a more savory cornbread- the maple syrup made it just sweet enough. I used egg whites, approximately 2, because I was out of eggs but swimming in whites from holiday baking that used egg yolks. Didn’t have pepitas so didn’t use them. This is all to say- this recipe is vey adaptable. Would have been delicious as a sweet corn bread as written, but adapts well to personal changes

Drew Francis

This is a dessert! I added a tablespoon of pumpkin to the maple syrup/butter glaze and that seemed very nice.

DF/GF sub

I subbed the buttermilk for almond milk w/ lemon and the regular flour with almond flour and it turned out lovely!

alisha

This turned out more like a pumpkin cake than a cornbread. I cut in half the sugar and maple and browned the butter. I would make it saltier and try a more coarse cornmeal. I could not taste the fine cornmeal.

Candice

Nice flavor, I will make it again. I used i/2 c brown sugar and 1T maple syrup to glaze, plenty sweet enough for us. I didn't have buttermilk so I subbed goat milk yogurt. It's a little wet, I will try to sub a little whole wheat flour for the white next time. I used medium grind cornmeal.

Andrew

This was good but did not fully satisfy the craving for cornbread. It was more like a dessert. I cut the sugar in half and topped with sea salt. Next time, I’ll decrease the syrup and change the ratio of cornmeal to flour so that there is more cornmeal.

Yvonne

I didn't want Famous Dave's Autumn Cornbread, and from past experiences I know maple flavoring can be overpowering so I adjusted as follows:1/3 C Olive oil i/o butter1/2 C Greek yogurt i/o buttermilk1/2 tsp ginger1/2 C packed brown sugar1/4 C agave syrupCrumb isn't unlike pumpkin bread.Really good.

Rob

Phenomenally good. Can it be made gluten free?

monica

Delicious but took an additional 20 minutes of cook time.

NME

I followed everyone else’s suggestions: cut maple & brown sugar in half; reduced maple in glaze to 1tbsp but kept the butter as written.I used King Arthur gluten free all purpose flour, level cup (not by weight); Bob’s GF cornmeal.I added an egg to make up for less maple syrup liquid.My new/accurate-temperature electric oven at 365 degrees convection setting cooked it fully in 25min. (My old oven would certainly have taken longer, so maybe that’s the difference people are reporting.)

marion

I substituted sweet potato purée for the pumpkin and it was delicious

Private notes are only visible to you.

Pumpkin Maple Cornbread Recipe (2024)

FAQs

What is the difference between New York cornbread and southern cornbread? ›

While both styles generally use the same ingredients -- cornmeal, flour, eggs, and baking powder -- the variance lies in the flavor and texture. Northern-style cornbread tends to be sweeter, moister, and cake-like compared to its Southern counterpart.

What can I add to cornbread to keep it from crumbling? ›

Adding about 1 tablespoon (15 ml) of extra butter or vegetable oil can increase the moistness of your cornbread. You can do this even if your recipe doesn't call for butter or oil. Replace milk or water with creamed corn. If your recipe calls for milk or water, try replacing it with creamed corn.

Why is my homemade cornbread so dry? ›

Cornbread is known for being dry, and that's because it's not properly hydrated. This can lead to unpleasant. hard bits that get stuck in your teeth, making the final product taste even drier. Start by soaking your cornmeal and buttermilk overnight. or up to 24 hours.

Why do you have to rest cornbread batter? ›

The trick to this perfect cornbread is letting the cornmeal, corn flour, and buttermilk sit overnight; this allows the corn flour to fully hydrate, while the acid from the buttermilk tenderizes the cornmeal, helping to create a tender, almost cakey bread that still retains that slightly gritty texture you expect.

Why do southerners not put sugar in cornbread? ›

The most common theory is a change in cornmeal itself. Until early in the 20th century, Southern cornmeal was made with sweeter white corn and it was water-ground. When industrial milling came along, that changed. The steel-roller mills used yellow corn that was harvested before it was ripe, so it had less sugar.

Do southerners add sugar to cornbread? ›

Sugar Is Optional

Whether to include sugar or not in a southern cornbread recipe is an issue for debate. We've included as an option a tablespoon which just intensifies the flavor of the cornmeal; it doesn't make the cornbread sweet. The choice is yours as to whether or not to include it.

How to make cornbread less crumbly jiffy? ›

  1. 1Put in an extra egg yolk. ...
  2. 2Cut back on fat or grease by one third. ...
  3. 3Replace white sugar with a moist sweetener. ...
  4. 4Add 1 tablespoon (15 ml) more butter or oil. ...
  5. 5Replace milk or water with creamed corn. ...
  6. 6Add 1 tablespoon (15 ml) of sour cream.
Oct 29, 2021

How can I enhance my Jiffy mix? ›

24 Things To Add to Jiffy Cornbread Mix to Make It Even Better
  1. ⅓ cup white sugar + ¼ cup brown sugar + ⅓ cup sour cream + 4 tablespoons melted butter + 1 tablespoon vanilla.
  2. 1 tablespoon oil, melted butter, or browned butter.
  3. ½ cup mayonnaise.
  4. ⅓ cup plain Greek yogurt.
  5. 3 tablespoons honey or maple syrup.
Dec 18, 2022

How to jazz up boxed cornbread mix? ›

To give your cornbread some autumnal flair, stir 1 teaspoon ground cinnamon into the dry mix. And if you really want to go big, stir 1 (15-ounce) can of pumpkin purée, along with ½ teaspoon ground cinnamon, ½ teaspoon nutmeg, ¼ teaspoon ground cloves, and ¼ teaspoon ground cardamom into the batter.

What is the best cornmeal for cornbread? ›

As for the best cornmeal for cornbread, either fine- or medium-grind cornmeal is a great choice. Medium-grind cornmeal will bring slightly more texture and grittiness to the batter, which you may or may not want (it's up to you!). You can use fine or medium cornmeal in these extra corny muffins.

Should I use milk or water for cornbread? ›

Can I substitute water for milk in cornbread mix? Yes, you can, but it may result in a less rich flavor. If you're out of milk, try using cream or half-and-half, evaporated or powdered milk, or even plain yogurt. If you have dietary restrictions, try soy milk or oat milk.

Is it better to use butter or oil in cornbread? ›

Butter adds flavor and color, while oil keeps the crumb tender and moist. Brown Sugar: We add some sugar to our cornbread and prefer to use brown sugar. The flavor combination of cornmeal and brown sugar works well. If you only have white sugar, that's okay.

Can you mix cornbread batter the night before? ›

Make-Ahead: You can make this recipe up to 1 day ahead of time before serving. How to Heat: If you like your cornbread warm you can place your desired amount wrapped in foil and baked at 325° for 3-5 minutes. You can also warm in the microwave. How to Store: Cover and keep at room temperature for 4 days.

What happens if you overmix cornbread? ›

Pour batter into prepared pan. The batter will be lumpy. Overcome the urge to mix until smooth. Overmixing can cause the corn bread to peak and have tunnels, resulting in a tough texture.

What is the difference between yankee cornbread and southern cornbread? ›

The thing that distinguishes Southern cornbread from, say Yankee cornbread, or any other cornbread one is likely to eat outside of the southern states, is that it is savory, not sweet, and it is made mostly with cornmeal.

What's another name for Southern cornbread? ›

Corn pones are a staple of Southern U.S. cuisine and have been discussed or referenced by many American writers, including Mark Twain.

What is Southern cornbread made of? ›

Mix Dry Ingredients: In a large bowl, throw in the cornmeal, flour, sugar, baking soda, baking powder, and a pinch of salt. Give it a good stir to make sure everything's combined. Whisk the Buttermilk and Eggs: In a separate medium-sized bowl, whisk together the buttermilk and those golden egg yolks.

Which makes better cornbread, white or yellow cornmeal? ›

Southerners, on the other hand, tend to prefer white cornmeal. Many people believe that it is because, in the old South, families used white cornmeal as it more closely resembled “fancy” European wheat flour. In any case, today it remains a main component in traditional Southern buttermilk cornbread.

References

Top Articles
Latest Posts
Recommended Articles
Article information

Author: Fredrick Kertzmann

Last Updated:

Views: 5781

Rating: 4.6 / 5 (46 voted)

Reviews: 85% of readers found this page helpful

Author information

Name: Fredrick Kertzmann

Birthday: 2000-04-29

Address: Apt. 203 613 Huels Gateway, Ralphtown, LA 40204

Phone: +2135150832870

Job: Regional Design Producer

Hobby: Nordic skating, Lacemaking, Mountain biking, Rowing, Gardening, Water sports, role-playing games

Introduction: My name is Fredrick Kertzmann, I am a gleaming, encouraging, inexpensive, thankful, tender, quaint, precious person who loves writing and wants to share my knowledge and understanding with you.