Maple Pumpkin Cornbread

Maple Pumpkin Cornbread

Ingredients:

• 1/2 cup unsalted butter, melted and cooled
• 1 cup yellow cornmeal (I used polenta)
• 1 cup flour (I used all purpose, you can try an alternative)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 cup maple syrup
• 1 large egg
• 1 cup pumpkin puree
• 1/2 cup heavy cream
• pepitas for sprinkling

Directions:

1. Preheat oven to 375ºF. Line 8x8 inch square pan with parchment paper. Butter or spray with non-stick cooking spray (we used the Coconut Spray from TJ's).

2. In one bowl mix together your cornmeal, flour, baking powder and baking soda.

3. In your second bowl, mix together your butter, maple syrup, egg, pumpkin puree and heavy cream, mix well. Slowly stir in your dry ingredients to your wet ingredients.

4. Transfer your batter to your baking dish and smooth out the top. Sprinkle with pepitas. Bake for 25-30 minutes. When done, transfer to wire rack and let cool. To serve, top with butter and drizzle of maple syrip.

*Recipe adapted from NYT Cooking