You guys, I found my favorite bread.
Not my favorite cornbread, but my favorite bread in general. Carb lovers unite because moments like these are beautiful.
It’s no secret I have a slight obsession with cornbread. Earlier this year my cravings led me to whip up White Cheddar Cornbread Pancakes with blueberries which FYI were my favorite homemade pancakes. The best pancakes of all time are from Snooze, but that’s besides the point.
Over the summer all my salads got topped with Crispy Cornbread Croutons that my whole family immediatly became obsessed with. Then at the start of Fall I challenged my inner creativty and stuffed Annie’s mac n cheese into Cornbread Muffins.
So you see, my love run deeps for all things cornbread. When I first started blogging I came out with a Maple Pumpkin Cornbread recipe to kick off pumpkin season. It was back in my iphone photography days and looking back at those photos makes me cringe a little but it’s always fun to see that we all started somewhere…
That cornbread recipe happens to be one of the most popular recipes on TNK and it has been a year since my kitchen has filled with those flavors of maple, pumpkin and carby cornbread. In light of Thanksgiving right around the corner, the cornbread comfort was calling my name.
Initially I had planned to make the original and come at you with some better photos but I couldn’t help but make a few changes. This girl has been around the block a few times since that first cornbread recipe so something in me felt the recipe could be improved. Enter–> Maple Pumpkin Cornbread 2.0
There was one major factor added to make this 2.0 bread a total game changer: Greasing the cast iron skillet with butter.
Holy zamboni you are going to fruh-eak out over this technique. Please, PLEASE do not skip it!
The nutritional profile of this recipe overall is heart healthy Thanksgiving approved, so a dab of butter on your skillet will do the soul some good. Trust the cornbread queen here guys. Just kidding, don’t call me “queen” that sounds too pretentious. Let’s go with cornbread connoisseur instead. Yeah, I like the sound of that.
This Maple Pumpkin Cornbread 2.0 recipe is making its debut just in time for Thanksgiving where the carby comfort cravings run deep. Cornbread > all bread. Just sayin…
- 1 cup stone ground cornmeal
- 1 cup oat flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- Pinch of nutmeg (optional)
- Sea salt to taste
- 1/2 cup vanilla almond milk
- 1/4 cup greek yogurt
- 1 large egg
- 1/2 cup pumpkin puree
- 1/3 cup maple syrup
- 1 Tbsp butter
- Preheat oven to 400 degrees Fahrenheit and place an 8 or 10 inch cast iron skillet inside to pre heat. You can alternatively use an 8X8 or 9X9 square baking dish.
- Whisk together your almond milk and greek yogurt then set aside and allow to thicken. Combine cornmeal, oat flour, baking powder, baking soda and spices in a large bowl and mix until well combined. In a separate bowl whisk egg, pumpkin puree and maple syrup. Add in your greek yogurt mixture and continue to whisk.
- Pour the wet ingredients into the dry ingredients and mix with a wooden spoon until just combined. Take your cast iron out of the oven (with an oven mitt!) then place your butter into the skillet and allow it to melt, spreading it around. It will instantly start to sizzle and melt, this is the best part!
- Pour your cornbread mixture into skillet and bake for 25-30 minutes or until golden brown on top. Allow to cool for 15 minutes before cutting into 8-12 slices, depending on how thick you want them. These are best served warm and can be stored in the fridge for up to 5 days.