Pumpkin maple cornbread

*Recipe adapted from NYT Cooking

Sweetened with brown sugar and maple syrup, this cornbread is hardly typical and extremely versatile: It would be just as welcome as a Thanksgiving side as it would be as breakfast, a snack or even a light dessert. Should you have any leftovers, try toasting cubes of the cornbread in the oven and serving them warm with poached fruit and yogurt or ice cream. Though you may find fine, medium and coarse ground cornmeal at your supermarket, be sure to use finely ground. Its downy texture is best…

Easy and super moist pumpkin cornbread recipe. The perfect side for all fall dishes!

Whether you’re looking for a roast turkey recipe or a new vegetarian dish, New York Times Cooking has your Thanksgiving dinner covered.

This is a very quick and easy cornbread recipe. The cornbread comes out super moist, like cake, because of the canned pumpkin and added vanilla pudding. It is perfect for Fall and for the Thanksgiving holiday. Eat the cornbread with butter or cream cheese or drizzle some maple syrup on top You can add walnuts or pecans to the batter

I think everyone can agree the best part about fall is the food. I mean a cozy bowl of chili on a blustery day? Perfect. Especially when it’s served with pumpkin maple cornbread. For most

Surprise favorite recipe of the month. I can't tell you how much we love this pumpkin cornbread!! ♡ Turns out that the sweet and earthy flavor of pumpkin purée complements the classic flavor and texture of