Ingredients
- ½ cup plus 2 tablespoons/140 grams unsalted butter (1¼ stick), melted and cooled slightly, plus more for greasing the pan
- 1 cup/180 grams finely ground yellow cornmeal
- 1 cup/130 grams all-purpose flour
- 1 teaspoon baking powder
- ¾ teaspoon kosher salt
- ½ teaspoon baking soda
- 1 large egg
- ¾ cup/165 grams packed light or dark brown sugar
- 1 cup/240 milliliters canned pumpkin purée
- ½ cup/120 milliliters buttermilk
- ½ cup plus 2 tablespoons/150 milliliters maple syrup
- ¼ cup/15 grams pumpkin seeds (pepitas)
Preparation
-
Heat the oven to 375 degrees. Butter an 8-inch square baking pan. Line with parchment paper, leaving a 2-inch overhang on two sides. Butter the parchment.
-
In a medium bowl, whisk together the cornmeal, flour, baking powder, salt and baking soda.
-
In a large bowl, whisk together ½ cup melted butter, the egg, brown sugar, pumpkin purée, buttermilk and ½ cup maple syrup. Fold in the dry ingredients. Transfer the batter to the prepared pan, and smooth out the top.
-
Top evenly with the pumpkin seeds. Bake until a toothpick inserted into the center comes out with moist crumbs attached, 25 to 30 minutes. Meanwhile, combine the remaining 2 tablespoons of melted butter and the remaining 2 tablespoons maple syrup.
-
Transfer bread in the pan to a wire rack. While the bread is still warm, brush the entire surface with the butter-maple mixture. Remove the cornbread from the pan using the overhanging parchment, and cut cornbread into pieces. Serve warm or at room temperature.
NYT