- Give Thanksgiving a twist with this unique take on cornbread.
Go to David's Recipe Item Page for the full list of items that David has used in his recipes.
- 1-1/2 cups cornmeal
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/8 tsp cinnamon
- Pinch nutmeg
- 2 eggs
- 1/2 cup sugar
- 1 cup pumpkin purée
- 1-1/2 cups buttermilk
- 1 Tbsp honey
- 3 Tbsp butter, melted, plus 2 Tbsp, chilled
- 8 oz unsalted butter, room temperature
- 1 Tbsp maple syrup
- 1 tsp sea salt
- To prepare the cornbread, start by preheating the oven to 400°F.
- In a mixing bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a separate mixing bowl, whisk together the eggs, sugar, pumpkin purée, buttermilk, honey, and melted butter until smooth. Stir the dry mixture into these wet ingredients in 3 batches. Mix until smooth.
- Preheat a 12" cast-iron skillet over high heat. Add the chilled butter and cook until melted. Add the cornbread batter to the skillet and cook until just sizzling around edges, about 1–2 minutes.
- Transfer the skillet to the oven and baked until just set, about 25–30 minutes. Remove from the oven and allow to cool for a few minutes until slicing.
- To prepare the maple butter, stir together all of the ingredients until smooth.
- To serve, enjoy the cornbread warm or at room temperature alongside the maple butter.