Maple Pumpkin Cornbread

Maple Pumpkin Cornbread

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This sweet cornbread is the perfect Halloween treat and it’s easy to make with a crockpot! The maple syrup is a delicious finishing touch.

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Time needed

10 min preparation + 2 hour cooking

Serving Size / Yield

4 servings

Ingredients

  • 1 ¼ cup flour
  • ¾ cup cornmeal
  • 1/3 cup melted butter
  • ¾ cup buttermilk
  • 2/3 cup pumpkin puree
  • 1/8 teaspoon salt
  • 2 teaspoon baking powder
  • 2 tablespoons buttermilk
  • 3 tablespoons maple syrup
  • 1 lightly whisked egg

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Directions

Line the crockpot with tinfoil and spray the foil with cooking spray. Whisk together the flour, salt, baking powder, and cornmeal in a bowl. In a larger bowl, whisk the melted butter and the maple syrup together. Beat in the egg and then whisk in the pumpkin puree and finally the buttermilk. Gradually add the dry ingredients to the wet ingredients and stir together. Pour the batter into the crockpot and cook on high for 2 hours. Remove the cornbread from the slow cooker and let it cool for 5-10 minutes. Drizzle with additional maple syrup and serve.


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