Pumpkin Cornbread With Jalapeño Maple Butter

8 servings
55 min

Every year, my family’s tradition has been to have chili and cornbread on Halloween. I grew up in Colorado so it was cold in October! We needed a bowl of hot chili and steaming cornbread to warm us before a long night of trick or treating. While, unfortunately, it is socially unacceptable for me to trick or treat anymore, I have continued the chili and cornbread tradition.

This is my new go-to cornbread. It is moist from the pumpkin and not super sweet. The butter gives it a bit of sweetness and a little spice as well. If you like hot honey on your cornbread you will love this butter! If you don’t like spicy though, just take out the seeds for the jalapeño flavor without the heat. This pumpkin cornbread is the perfect Fall side to a hearty stew or your Thanksgiving feast!

Pumpkin Cornbread With Jalapeño Maple Butter
Recipe details
  • 8  servings
  • Prep time: 20 Minutes Cook time: 35 Minutes Total time: 55 min
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For the Pumpkin Cornbread
  • 1 cup buttermilk
  • 1 cup pumpkin purée canned or homemade from fresh pumpkin
  • 2 tbsp maple syrup
  • 2 eggs
  • 2 tbsp oil any variety
  • 1½ cup yellow cornmeal
  • ½ cup all purpose flour
  • 1 tbsp baking powder
  • ½ tsp baking soda
  • ¾ tsp salt
  • 1 tbsp butter
For the Jalapeño Maple Butter
  • ¼ cup maple syrup
  • ½ jalapeño
  • ½ cup unsalted butter softened
  • pinch of flaky sea salt
Make the Jalapeño Maple Butter
In a small pot, heat the maple syrup and jalapeño over medium heat. Remove seeds if you don't want the maple syrup to be spicy just have the flavor of the jalapeño. Simmer for 10 minutes. Remove the jalapeño and any seeds. Let come to room temperature. Discard the jalapeño or you could chop up the jalapeño and add it to the cornbread batter.
In a stand mixer, whip the butter, jalapeño infused maple syrup and pinch of sea salt until soft and fluffy. Set aside.
Make the Pumpkin Cornbread
Preheat oven to 400° and place a 9 inch cast iron skillet or 8 by 8 baking dish in the oven to heat up.
In a large bowl, whisk together the buttermilk, pumpkin, maple syrup, eggs and oil.
In a separate bowl, whisk together the cornmeal, flour, baking powder, baking soda and salt.
Mix the dry ingredients into the wet ingredients. Stir until just combined.
Take hot dish out of oven. Put butter in dish and brush melted butter all over dish. Pour excess into batter and stir to combine. Pour batter into dish. Bake for 35-40 minutes until a toothpick comes out clean. Let cool for 15 minutes before serving.
Serve warm with the jalapeño maple butter. Enjoy!
Sav | Lagom Eats
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  • He-Maw Jenkins He-Maw Jenkins on Oct 24, 2020

    Sounds yummy & I will try to make it. My Mother's family members all made the best cornbread by using their own Alabama water-mill,  stone ground cornmeal. My son liked my "Jiffy" corn-muffins. I like Cracker Barrel's corn muffins.

  • Bop26847723 Bop26847723 on Oct 25, 2020

    Sounds good! We like to mix 1/2 a can of diced Hatch green chiles in whatever corn bread recipe you like.