"Sweetened with brown sugar and maple syrup, this cornbread is hardly typical and extremely versatile: It could be served as breakfast, a snack or even a light dessert. I love this pumpkin maple cornbread. It's got everything you love in a classic cornbread, but with a little bit extra. I like to use finely milled cornmeal for this. I think the texture just works well. It gives you a light downy cake in the end."
"Sweetened with brown sugar and maple syrup, this cornbread is hardly typical and extremely versatile: It could be served as breakfast, a snack or even a light dessert. Once you mix your dry ingredients and your wet ingredients, you can put those into your prepared pan and then top it evenly with the pumpkin seeds. And then when it comes out, you're just going to brush it with more melted butter and maple syrup. It becomes really moist, sticky, just so, delicious."
Pumpkin maple cornbread combines pumpkin purée, brown sugar, and maple syrup with finely milled cornmeal to create a light, downy cake. The batter is made by mixing dry ingredients separately from wet ingredients, then combining them and pouring into a prepared pan. The top is evenly covered with pumpkin seeds before baking. After baking, the loaf is brushed with melted butter and additional maple syrup to add moisture and a sticky glaze. The finished cornbread is moist, slightly sticky, and versatile enough to serve as breakfast, a snack, or a light dessert.
Read at www.nytimes.com
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