Pumpkin Cornbread with Cinnamon Honey Butter Recipe
This moist and flavorful Pumpkin Cornbread combines the hearty texture of cornmeal with the warm spices and sweetness of pumpkin, making it an ideal comfort food for autumn and holiday tables. Topped with a luscious cinnamon honey butter, this cornbread is perfect for breakfast, snacks, or as a side for savory meals.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 9 servings (one 8x8-inch pan, cut into 3x3 squares)
- Category: Baking
- Method: Baking
- Cuisine: American
Ingredients
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
- Preheat the Oven: Preheat your oven to 375°F (190°C). Grease an 8×8-inch baking dish with non-stick spray to ensure the cornbread doesn’t stick and bakes evenly.
- Make the Dry Mix: In a large mixing bowl, whisk together the all-purpose flour, cornmeal, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set this mixture aside for later incorporation.
- Prepare the Wet Mixture: In a separate bowl, break up the packed light brown sugar with your fingertips until smooth. Add the melted unsalted butter and canned pumpkin, then whisk until the mixture is fully combined and smooth.
- Add Sour Cream and Eggs: Stir the sour cream and eggs into the pumpkin mixture until everything is thoroughly mixed and consistent in texture.
- Combine Wet and Dry Ingredients: Pour the pumpkin mixture into the dry ingredients’ center bowl (well) and gently fold together using a rubber spatula until just combined, being careful not to overmix which helps keep the cornbread tender.
- Bake the Cornbread: Transfer the batter evenly into the prepared baking dish. Bake in the preheated oven for 25 to 30 minutes or until a toothpick inserted into the center comes out clean.
- Cool: Remove the cornbread from the oven and let it cool slightly on a wire rack before cutting it into squares for serving.
- Prepare Cinnamon Honey Butter: In a mixing bowl or stand mixer, whip the salted butter with an electric mixer until smooth. Add the honey, powdered sugar, and ground cinnamon, mixing initially on low speed to combine ingredients, then increase to high speed and whip for 2-3 minutes until the butter becomes light and fluffy.
Notes
- Ensure not to overmix the batter to keep the cornbread light and tender.
- The cinnamon honey butter can be refrigerated in an airtight container for up to a week; let it soften before serving.
- For a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend.
- Use canned pumpkin puree, not pumpkin pie filling, to avoid added sugars or spices.
- Allow the cornbread to cool slightly before spreading the cinnamon honey butter to prevent it from melting too much.
