Pumpkin Maple Cornbread

Please note that you don't add all the maple syrup into the batter, hold out two tablespoons for the finish. This should be reflected in the directions, which it isn't.

This sounds delicious but it has the increasingly common baking direction that leaves me perplexed. Why on earth do you butter a pan only to line it with parchment and then butter that? Could any better than me bakers explain the benefit of this? I was out of parchment last week and made the maple pumpkin bread in a buttered pan and I thought it came out beautifully. Thanks!

While it was baking, I looked at other corn bread recipes and saw that this one has about 3x the sugar of a typical recipe. I just tried a couple of bites and the sweetness is overwhelming.

I loved this moist flavorful bread! opted to expand to 1.5 x to take advantage of full 15 oz can of pumpkin, and respected the advice to curtail the sweetness. I used an 8 x 12 “ baking pan and veered away texturally by using course cornmeal and some whole oats. These were my measurements: 1.25 stick butter 140g course cornmeal 75g oats 155g unbleached flour 1.5 tsp B powder 1 1/8 tsp salt 3/4 tsp B soda 2 eggs 1/2 c br sugar 1 1/2 c pumpkin 3/4 c buttermilk 1/2 c salted pumpkin seeds

Loved the idea of this, but looked cloyingly sweet. I multiplied most ingredients x1.5 (this also means you use a whole. can of pumpkin puree); used two smallish eggs, 0.5 cups maple syrup and 0.5 cups loosely packed brown sugar. Baked in 9X13 inch pan at 350 for 30 minutes. Fantastic. Plenty sweet and there'll be leftovers for tomorrow.

Just baked this in a trial run for Thanksgiving and it is wonderful. It has a lovely crumb and flavor - delicious. I live at 5300 ft so made the following high altitude adjustments: Decreased baking powder to 1/2 tsp Decreased baking soda to scant 1/2 tsp Used 1 and 1/2 eggs Took quite a bit longer to bake so I tented the edges with foil after 25 minutes to let the center fully cook

My guess has always been you do the first butter so the parchment sticks to the pan, which then makes it easier to butter the parchment, but I've always agreed it seems like over kill when recipes call for this.

I made this with only a few adjustments: I put in some wheat bran and only used 120 grams of brown sugar, no maple syrup in the batter. (All that sugar would have def made it trip into cake.) I also added an egg, because as legendary blues man was rumored to say “the secret to good cornbread is 2 eggs.”

I made this recipe not even a week following the Capital riot. I wanted comfort food and I was (clearly) unfocused. I'm writing to say you can screw up this recipe and it will still be delicious. I melted the butter and forgot to use it; I used two eggs instead of one; I didn't have buttermilk so I used 3/4 low fat sour cream with 1/4 cup milk; used 2/3 cup brown sugar (only), and the cornmeal was not finely ground. Still quite sweet - and delicious.

The ingredient list clearly lists 1/2 cup 2 tbsp for both butter and maple syrup. In step 4 you are instructed to combine both and the final step is to brush the maple butter on the cornbread. Couldn’t be plainer.

This definitely takes longer than 25-30 minutes to bake. After 35 minutes mine was still a gloppy mess in the middle.

This was delish. I veganized with flax seed for the egg, Myokos vegan butter and oatmilk. Light, fluffy and yummy

I only had a box of Trader Joe's corn bread mix and spiced pumpkin puree in my house when I decided to make this. I just added the baking soda, the egg, butter, buttermilk (well, I used whole milk plus ACV to curdle it) and half the maple syrup and it turned out amazing! And I thought 2 Tbsp each for the drizzle was too much, I'd do half next time. I also agree with famharris you don't need the parchment paper unless you're trying to display it like a cake.

I tried this and it was delicious, but a bit too sweet and dense. I baked it for at least 16-20 minutes longer than the recipe called for and there was still an uncooked part in the center. I will try it again with less sugar and maple syrup, and probably less butter. Using the maple syrup/melted butter as a drizzle only. Maybe try adding an egg as Rebecca T. suggested.

Agree with Anne about cooking time. Cornbread was COMPLETELY RAW except around the edges after 30 minutes in the oven, even though a tester came out completely clean. Returned it to the oven after I had cut into it for another 25 minutes. It looked messy as I had cut it apart but it was absolutely delicious! I do wonder if anyone tests the cooking times of some of these recipes