Salted Maple Pumpkin Cornbread

It’s really more of a cake… Try it with Salted Maple Butter

Ingredients:

1 T melted butter

1 1/4 Cups Cornmeal

1/2 Cup Brown Sugar

3/4 Cup Flour (AP or Whole Wheat)

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 (try the Salted Maple Pepitas for a treat!)

Instructions:

Preheat oven to 375 degrees

Coat your pan or dish with the one tablespoon of butter.

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

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.

Pour the batter in the pan and top with pepitas.

Bake for 30 minutes until firm and a toothpick inserted in the center comes out clean.

Cool for 15 minutes before serving with butter and maple syrup or ice cream!