Fluffy Pumpkin Cornbread Recipe
The easiest and perfect fall cornbread recipe! It is packed with pumpkin puree, corn and cream corn but also has brown butter to make it extra nutty and delicious. Serve it warm with honey and butter all through your fall dinners.
Equipment
- Large mixing bowl
- Whisk
- Rubber spatula
- 8x8 square tin
- Baking paper
Ingredients
- 3/4 cup pumpkin puree
- 1/2 cup cream corn
- 1/2 cup buttermilk
- 1/2 cup yogurt
- 2 eggs
- 1/4 cup brown butter
- 3 tbsp maple syrup/brown sugar
- 1 cup cornmeal
- 1 cup all purpose flour
- 3/4 cup corn kernels
- 1 tbsp baking powder
- 1 tsp baking soda
- 1 tsp salt
Top with
- 1 tbsp granulated sugar
- 2 tbsp pumpkin seeds
- 3 tbsp corn kernels
Instructions
- Preheat the oven to 375℉ and line an 8x8 inch tin with baking paper, set aside.
- In a mixing bowl add the pumpkin puree, butter milk, yogurt, eggs, maple syrup/brown sugar, cream corn and whisk until smooth. Add the cooled brown butter/melted butter and whisk again.
- Add the cornmeal, flour, baking powder, baking soda, salt, corn kernels and fold together.
- Transfer to the lined baking tray and smooth out the top, sprinkle over the granulated sugar, pumpkin seeds and corn kernels and bake for 30-35 minutes until risen and a tooth pick inserted into the center comes out clean.
- Cut into squares and serve it warm with maple syrup and butter.
Notes
- Do not over mix the batter as it will make the cornbread dense once baked.
- Serve it with maple syrup, butter and sea salt.