Pumpkin Cornbread with Cinnamon Honey Butter Recipe

Introduction

This Pumpkin Cornbread with Cinnamon Honey Butter is a cozy, flavorful twist on a classic favorite. Soft and moist with warm spices, it pairs perfectly with the sweet, creamy cinnamon honey butter for a delightful treat any time of day.

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
• 1/2 cup (113g) salted butter (for cinnamon honey butter)
• 1/3 cup (105g) honey
• 1/4 cup (30g) powdered sugar
• 1 tsp ground cinnamon

Instructions

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

Tips & Variations

• Use fresh pumpkin puree for a more vibrant flavor and texture.
• Swap sour cream with Greek yogurt for a tangier taste and added moisture.
• Add chopped pecans or walnuts to the batter for some crunch.
• If you prefer a spicier cornbread, increase the cinnamon and ginger by 1/4 teaspoon.

Storage

Store leftover cornbread in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate up to 5 days or freeze for up to 2 months. Reheat gently in the microwave or oven before serving. Keep the cinnamon honey butter refrigerated and bring to room temperature before spreading.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned?

Yes, you can use cooked and mashed fresh pumpkin as a substitute. Make sure it is well cooked and drained to avoid excess moisture.

Is this cornbread gluten-free?

This recipe uses all-purpose flour, so it is not gluten-free. You can try substituting with a gluten-free flour blend, but texture may vary.

Pumpkin Cornbread with Cinnamon Honey Butter Recipe

Print Recipe

★★★★★

4.9 from 59 reviews

This Pumpkin Cornbread with Cinnamon Honey Butter is a moist and flavorful twist on classic cornbread, featuring warm autumn spices and creamy pumpkin. Paired with a sweet and cinnamon-spiced honey butter, this recipe is perfect for cozy fall breakfasts, holiday sides, or comforting snacks.

• Author: Emma
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 9 servings (approximately 3×3 inch squares) 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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) and grease an 8×8-inch baking dish with non-stick spray to prevent the cornbread from sticking.
2. Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, cornmeal, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves until well combined. Set this dry mixture aside.
3. Combine Wet Ingredients: In a separate bowl, break up the packed brown sugar with your fingertips until smooth. Add the melted unsalted butter and canned pumpkin, then whisk the mixture until fully combined.
4. Add Sour Cream and Eggs: Stir the sour cream and eggs into the pumpkin mixture until everything is fully blended and smooth.
5. Combine Wet and Dry Mixtures: Pour the pumpkin mixture into the center of the bowl with dry ingredients. Using a rubber spatula, gently fold the mixtures together until just combined—be careful not to overmix.
6. Pour Batter and Bake: Transfer the batter to the prepared baking dish, spreading evenly. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool Cornbread: Remove the cornbread from the oven and let it cool slightly on a wire rack before cutting it into squares.
8. Prepare 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 ground cinnamon, mixing on low speed until just combined.
9. Whip Butter Until Fluffy: Increase mixer speed to high and whip the cinnamon honey butter for 2 to 3 minutes until it becomes light and fluffy, perfect for spreading.

Notes

• Use canned pumpkin, not pumpkin pie filling, to get the best flavor and texture for the cornbread.
• Do not overmix the batter to keep the cornbread tender and fluffy.
• Let the cornbread cool slightly before adding the cinnamon honey butter for easier spreading.
• The spices (cinnamon, ginger, nutmeg, and cloves) can be adjusted to personal taste preferences.
• Store leftover cornbread in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.

Keywords: pumpkin cornbread, cinnamon honey butter, fall recipes, autumn cornbread, spiced cornbread, holiday side dish