Pumpkin Maple Cornbread

A delicious and seasonal accompaniment to your favorite soup or chili!

Serves 8

Ingredients:

1 cup flour (substitute gluten free, if desired)

1 cup yellow cornmeal

1 Tbsp baking powder

1 tsp kosher salt

1 tsp ground cinnamon

1/2 tsp pumpkin pie spice

1/2 cup unsalted butter

1/2 cup packed dark brown sugar

1 cup pumpkin purée

2 eggs

1/4 cup maple syrup

1/3 cup buttermilk

4 oz can green chiles, optional

Instructions:

Preheat oven to 375 degrees.

In a small bowl, combine dry ingredients (flour through pumpkin pie spice).  Mix well and set aside.

In a medium bowl, whisk together butter and brown sugar until smooth.  Add pumpkin, eggs, maple syrup and buttermilk.  Whisk again until smooth.

Add dry ingredients to wet ingredients and gently combine until incorporate without over mixing.  If using chiles, add now and combine into mixture.

Grease a 10-12” cast iron skillet with oil or butter.  Add batter.  Cook 30-35 minutes or until toothpick inserted in center comes out clean.

Serve with salted maple butter.

Salted Maple Butter:

Ingredients:

1/2 cup (8 Tbsp) unsalted butter, room temperature (not melted)

1 Tbsp maple syrup

1/2 tsp cinnamon

1/2 tsp flaky salt

Directions:

Combine all ingredients in a small bowl.  Mix until well combined and smooth.  If desired, add extra sprinkle of flaky salt when serving.