This Pumpkin Cornbread is a lightened up version of traditional cornbread. Made with whole grains, pumpkin, pure maple syrup, speckled with just a hint of brown butter and bursting with juicy, tart cranberries!
Course
Bread, Breakfast, Side Dish, Thanksgiving
Keyword
pumpkin cornbread
Prep Time10minutes
Cook Time30minutes
Total Time40minutes
Servings10slices
Calories177kcal
AuthorMonique of AmbitiousKitchen.com
Ingredients
3tablespoonsbutter
3/4cuppumpkin puree
1egg, slightly beaten
1/3cuppure maple syrup (can also use honey)
1cupunsweetened almond milk (or coconut milk)
1teaspoonvanilla extract
1 1/4cupsfine or medium ground yellow cornmeal
1cupwhole wheat pastry flour
1tablespoonbaking powder
1/2teaspoonsalt
1/2teaspoonground cinnamon
1cupWyman’s Frozen Cranberries, thawed
Instructions
Preheat oven to 350 degrees F.
Melt butter in a large oven-proof 9-inch skillet over medium heat. The butter will begin to foam. Make sure you whisk consistently during this process. After a couple of minutes, the butter will begin to brown on the bottom of the saucepan. Continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma. Immediately transfer the butter to a bowl to prevent burning. Set aside to cool for 5 minutes or until cool enough to touch.
While the butter is cooling, mix together the wet ingredients in a medium bowl: pumpkin puree, egg, maple syrup, milk and vanilla. Once butter is slightly cool, whisk in. DO NOT PUT THE BUTTER IN WHEN HOT.
In a separate large bowl, whisk together the dry ingredients: yellow cornmeal, whole wheat pastry flour, baking powder, salt and cinnamon.
Add wet ingredients to dry ingredients and mix until just combined. Fold in cranberries, leaving a few for sprinkling on top. Pour into a 9-inch skillet (the same one you used to melt the butter). You can also bake in a 9x9 inch square pan.
Bake for 25-30 minutes or until toothpick inserted into the middle comes out clean or with just a few crumbs attached. Cut into 10 slices and enjoy with extra butter and a drizzle of maple syrup. Best when served warm!
Nutrition Facts
Brown Butter Cranberry Pumpkin Cornbread Skillet
Amount Per Serving (1 slice)
Calories 177Calories from Fat 43
% Daily Value*
Fat 4.8g7%
Saturated Fat 2.3g14%
Carbohydrates 30.9g10%
Fiber 4.1g17%
Sugar 8.3g9%
Protein 3.5g7%
* Percent Daily Values are based on a 2000 calorie diet.