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Pumpkin Cornbread with Cinnamon Honey Butter Recipe

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★★★★★

4.6 from 51 reviews

This Pumpkin Cornbread with Cinnamon Honey Butter is a moist, flavorful twist on classic cornbread, infused with warm spices and rich pumpkin puree. It pairs perfectly with the light and fluffy cinnamon honey butter, creating a sweet and spiced treat ideal for fall or any cozy occasion.

Ingredients

Scale

Cornbread

  • 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

  1. Preheat the Oven: Preheat your oven to 375°F (190°C). Grease an 8×8-inch baking dish with non-stick spray to prepare for baking.
  2. Make the Cornbread Dry Mix: In a large mixing bowl, whisk together the flour, cornmeal, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves until well combined. Set aside.
  3. Prepare the Wet Ingredients: In another bowl, break up the light brown sugar with your fingertips until smooth. Add the melted unsalted butter and canned pumpkin; whisk until the mixture is uniform.
  4. Combine Wet Ingredients: Stir in the sour cream and eggs into the pumpkin mixture until fully blended.
  5. Mix Dry and Wet Ingredients: Pour the pumpkin mixture into the dry ingredients’ well. Gently fold everything together with a rubber spatula until just combined; do not overmix to keep the cornbread light and tender.
  6. Bake the Cornbread: Pour the batter into the prepared baking pan, spreading it evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  7. Cool the Cornbread: Remove the pan from the oven and let the cornbread cool slightly on a wire rack before cutting it into squares.
  8. Prepare the Cinnamon Honey Butter: In a mixing bowl or stand mixer, whip the salted butter with an electric hand mixer until smooth. Add the honey, powdered sugar, and cinnamon; mix on low speed to combine. Increase the speed to high and whip for 2-3 minutes until the butter is light and fluffy.

Notes

  • You can substitute all-purpose flour with a gluten-free flour blend containing xanthan gum to make this recipe gluten-free.
  • The cinnamon honey butter can be made ahead and stored in an airtight container in the refrigerator; let soften before spreading.
  • Fresh pumpkin can be used instead of canned, but it should be cooked, pureed, and well-drained to maintain the correct batter consistency.
  • If using a different pan size, baking time may vary—larger pans may require less time; monitor closely.
  • Store leftover cornbread in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.

Keywords: pumpkin cornbread, cinnamon honey butter, fall recipes, spiced cornbread, sweet cornbread, pumpkin recipes, holiday baking, easy cornbread

Find it online: https://cookwithlea.com/pumpkin-cornbread-with-cinnamon-honey-butter-recipe/