Pumpkin Maple Garlic-Herb Cornbread
Servings
8MINI LOAVES
Servings
8MINI LOAVES
Ingredients
Herb-Garlic Savory Syrup
Pumpkin Cornbread
Instructions
Herb-Garlic Savory Syrup
  1. Combine water & sugar in a small saucepan over medium heat. Stir until the sugar is completely dissolved & the liquid is clear.
  2. Whisk in the Italian seasoning & minced garlic. Bring the mixture to a gentle boil for 1 minute, then immediately reduce heat & simmer for 2-3 minutes to help the dried herbs soften & release their oils.
  3. Remove from heat, cover & let syrup steep for at least 20-30 minutes. Pour syrup through a fine mesh strainer to remove the fine particles of dried herbs.
Pumpkin Cornbread
  1. Preheat oven to 375 F. Line 8 mini loaf pans with paper liners.
  2. Combine the cornmeal, flour, baking powder & salt in a large bowl.
  3. In a medium bowl, vigorously whisk the pumpkin puree, garlic-herb savory syrup, melted butter, milk & eggs until completely smooth.
  4. Pour the wet ingredients into the dry ingredients. Fold with a spatula just until the flour disappears to avoid a tough texture. Spread the batter evenly into prepared mini pans & sprinkle pepita seeds on top.
  5. Bake for 23 – 28 minutes. A toothpick inserted into the center should come out clean but do NOT OVERBAKE. For a nice moist texture, lean to almost an underbaked cake rather than overbaked.
Recipe Notes

• Dried Cranberries are sweeter than fresh so toss them in hot water for 5 minutes to plump them up, then drain them completely before adding to batter.
• Toss your prepared cranberries with 1 teaspoon of flour (this keeps them from sinking to the bottom of the cornbread). Fold them into the batter at the very end, right after the wet & dry ingredients are just combined.