Slow Cooker Pumpkin Maple Cornbread

INGREDIENTS

1 1/4 cups

all-purpose flour (measured correctly - spoon + sweep method)

3/4 cup

cornmeal

2 tsp

baking powder

1/8 tsp

salt

1/3 cup

unsalted butter (melted)

3 tbsp

maple syrup* (see notes)

large egg (lightly whisked)

2/3 cup

pure pumpkin puree (NOT pumpkin pie filling)

3/4 cup

+ 2 Tablespoons buttermilk** (see notes)