Pumpkin Cornbread with Maple Cinnamon Butter
Bursting with pumpkin flavor, tender crumbs, and slathered with a homemade maple cinnamon butter, it’s easy for me to say that this will be your favorite pumpkin recipe this fall!
You guys!! How is it already Thanksgiving week??? I still have tonnnnssssss of Fall recipes stashed away that I was hoping to share before Thanksgiving. ????
So I guess I’d better get to it! Starting with this amazing pumpkin cornbread with maple cinnamon butter.
Do you remember these pumpkin cornmeal pancakes from last year? I was (am) slightly OBSESSED with that recipe. I seriously made them like 6 or 7 times last pumpkin season. Slathered with melt-y butter and maple syrup… mmmmmmmMMM ????.
It is THE best thing ever.
This year I decided that I really wanted to revisit those same flavors and textures, and cornbread was the obvious direction to take. By incorporating the maple syrup into a butter, this recipe achieves all the same amazing flavors I loved from the pancakes!
And this isn’t just any old maple butter (although… is there such a thing?). This is the Texas Roadhouse Cinnamon Honey Butter copycat recipe (which I am also obsessed with), but subbing in maple for the honey. You guys. It’s seriously unbelievable. You are going to lose your minds over this, I swear it.
I’m practically squealing just looking at the pictures ????!!
Soft, tender cornbread bursting with pumpkin and fall spices topped with a sweet and creamy maple butter. And the way that butter seeps into the cornbread when it melts?
If I had to give you just one piece of advice when it comes to this recipe… don’t skimp on the butter! My recipe makes a pretty large batch. And there’s no pretending that we’re eating a salad or anything here. So just load ‘er up, sit back, and ENJOY!
Happy Thanksgiving week y’all!
- 1/2 cup brown sugar
- 1/4 cup butter, melted
- 1 cup canned pumpkin puree
- 1/2 cup sour cream
- 2 large eggs
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp pumpkin pie spice
- **Maple Cinnamon Butter for topping
Preheat oven to 375ºF.
Whisk together the brown sugar, melted butter, and pumpkin puree. Mix in the sour cream and two large eggs.
In a separate bowl, mix together the flour, cornmeal, baking powder, baking soda, salt, and pumpkin pie spice.
Mix the dry ingredients into the wet until batter forms.
Grease a 9-inch round pie dish or skillet generously. Pour the batter in the dish and bake for 25-30 minutes until a toothpick inserted comes out clean.
Let cool for about 10 minutes before slicing and serving warm with maple cinnamon butter.