Pumpkin Maple Cornbread – The New York Times

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. 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, a little bit sticky, just so, so delicious.