An American Thanksgiving recipe with a twist - Pumpkin cornbread with maple butter and mint
For the cornbread:
1tsp baking powder
1tsp baking soda
75g pumpkin puree
100ml of maple syrup
For the maple butter:
100g soft butter
50ml maple syrup
Mix all the flour, cornmeal, baking powder and baking soda together then slowly mix in the eggs and milk.
Fold in the pumpkin puree until smooth.
Place a ladle of the corn bread into a skillet that’s been heated with a little butter (if you don't have a skillet you can use a small cake or bread tin)
Place in the oven for 12 minutes at 200.C till cooked through
Once it come out of the oven pour over 100ml of maple syrup and allow the syrup to soak into the cornbread
Combine the soft butter and maple syrup together and place on top of the cornbread, then finish with a little fresh mint