Pumpkin Maple Cornbread with Salted Maple Cinnamon Butter

Pumpkin Maple Cornbread

Ingredients:

1 1/4 Cups Cornmeal

1/2 Cup Brown Sugar

3/4 Cup all purpose flour (I actually used whole wheat flour)

1 tablespoon of baking powder

1 teaspoon of baking soda

1/2 teaspoon salt

1/2 cup of heavy whipping cream

1/2 cup of Embark Salted Maple

1 large egg

1 can pumpkin puree

A handful of pepitas to top and one melted tablespoon of butter to coat your pan!

1. Preheat oven to 375 degrees

2. In a large bowl whisk the cornmeal, flour, sugar, baking powder, baking soda and salt.

3. In another bowl whisk the heavy cream, egg and maple syrup, and canned pumpkin. Fold the wet ingredients into the dry ingredients until lumps are gone, but don’t over mix.

4. Coat your pan or dish (I used a glass pie dish) with the one tablespoon of butter. Pour the batter in the pan and top with pepitas. Bake for 25 to 30 minutes until firm. The middle of mine was pretty jiggy so I kept it in the oven for an extra ten minutes and just kept monitoring it until it was firm. Cool for 15 minutes before serving with butter and maple syrup or ice cream!

Salted Maple Cinnamon Butter

One stick of room temperature butter (unsalted)

1/4 cup powdered sugar

3/4 teaspoon cinnamon

1.5 tablespoons Embark Salted Maple

Make sure your butter has been room temperature at least an hour. Mix all ingredients until creamy and serve!