This recipe is perfect for Thanksgiving when you need to make something with only the most basic of ingredients on hand (plus a can of pumpkin purée). This cornbread works as both a side for Thanksgiving or as a dessert. We’ve adapted the recipe from The New York Times by substituting plain yoghurt for buttermilk, making this something that’s easy to whip up on Thanksgiving morning.
Ingredients
• ½ cup plus 2 tablespoons/140 grams unsalted butter (1¼ stick), melted, 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 or Plain Greek yoghurt
• ½ cup plus 2 tablespoons/150 milliliters maple syrup
• ¼ cup/15 grams pumpkin seeds (pepitas)
Instructions
Heat the oven to 375 degrees. Butter an 8-inch square baking pan (we used a glass dish of a similar size). 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/yoghurt 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 clean and the surface has turned a dark brown color – 25 to 30 minutes, but may need up to 45 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.
