Introduction

This Pumpkin Cornbread with Cinnamon Honey Butter is a cozy and flavorful twist on traditional cornbread, perfect for fall gatherings or a comforting snack. Moist pumpkin-infused bread pairs beautifully with the sweet and spiced butter for an irresistible treat.

A close-up view of a moist, square piece of orange-brown cake with a coarse texture, topped with a shiny layer of amber syrup that drips over the edges. On top of the syrup sits a small square of pale yellow butter sprinkled lightly with cinnamon and a few grains of sea salt. Surrounding the main cake piece are other similar cake squares, slightly out of focus on a simple white plate, all set against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup (140g) all-purpose flour
1 cup (170g) cornmeal
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1/2 cup (110g) packed light brown sugar
1/4 cup (56g) unsalted butter, melted
1 cup (244g) canned pumpkin
1/2 cup (122g) sour cream
2 large eggs
Cinnamon Honey Butter:
1/2 cup (113g) salted butter
1/3 cup (105g) honey
1/4 cup (30g) powdered sugar
1 tsp ground cinnamon

Instructions

Step 1: Preheat your oven to 375°F (190°C). Grease an 8×8-inch baking dish with non-stick spray.
Step 2: In a large mixing bowl, whisk together the flour, cornmeal, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
Step 3: In another bowl, break up the brown sugar with your fingertips until smooth, then add the melted butter and canned pumpkin. Whisk until combined.
Step 4: Stir in the sour cream and eggs until fully mixed.
Step 5: Pour the pumpkin mixture into the well in the center of the dry ingredients and gently fold with a rubber spatula until just combined.
Step 6: Pour the batter into the prepared pan, spreading it evenly.
Step 7: Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Step 8: Let the cornbread cool slightly on a wire rack before cutting into squares.
Step 9: To make the cinnamon honey butter, whip the salted butter in a mixing bowl with an electric hand mixer until smooth.
Step 10: Add honey, powdered sugar, and cinnamon, mixing on low speed until combined.
Step 11: Increase the speed to high and whip for 2-3 minutes until light and fluffy.

Tips & Variations

For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend containing xanthan gum for best results.
You can use fresh pumpkin puree instead of canned; just cook and puree fresh pumpkin first, ensuring it’s well-drained.
Try adding chopped nuts or dried cranberries to the batter for extra texture and flavor.
If using a larger or smaller pan, keep an eye on the cornbread and adjust the baking time accordingly.

Storage

Store leftover cornbread in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. The cinnamon honey butter can be made ahead and kept in the fridge in a sealed container for up to 1 week; let it soften before spreading. Reheat cornbread gently in the microwave or oven for best results.

How to Serve

A close-up of a single square piece of moist brown cake with a coarse crumb texture, topped with a shiny amber syrup that drips down the sides, crowned by a small pat of pale yellow butter sprinkled with a light dusting of cinnamon and some flakes of white salt. More pieces of the same cake are visible blurred in the background, all placed on a white plate over a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of flour to make this gluten-free?

Yes! You can substitute all-purpose flour with a gluten-free flour blend. Make sure the blend you use contains xanthan gum for the best texture and results.

Can I make the cinnamon honey butter ahead of time?

Absolutely! You can prepare the cinnamon honey butter in advance and store it in an airtight container in the fridge. Just let it soften before spreading on your cornbread.

Can I use fresh pumpkin instead of canned pumpkin?

Yes, you can use fresh pumpkin. Just be sure to cook and puree it before adding it to the batter, and ensure it’s well-drained so the moisture doesn’t affect the texture of the cornbread.

Can I bake this cornbread in a different pan size?

Yes, you can use a different pan size, but it may affect the baking time. A larger pan means thinner cornbread that will bake faster, so watch closely and adjust the cooking time as needed.

How do I store leftover cornbread?

Store leftover cornbread in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. Reheat gently before serving.