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Pumpkin Cornbread with Cinnamon Honey Butter Recipe

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★★★★★

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.

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) 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

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