Pumpkin Cornbread with Cinnamon Honey Butter Recipe
Introduction
This Pumpkin Cornbread with Cinnamon Honey Butter is a warm, comforting treat perfect for fall or any time you want a touch of sweetness and spice. Combining the earthy flavor of pumpkin with the classic texture of cornbread creates a delightful dish that’s both hearty and flavorful.
Ingredients
- 1 cup cornmeal
- 1 cup pumpkin puree
- 2 tablespoons honey
- Butter for serving
- 1 teaspoon ground cinnamon (for honey butter)
Instructions
- Step 1: Preheat your oven to 375°F (190°C) and lightly grease a baking dish or cast iron skillet.
- Step 2: In a mixing bowl, combine the cornmeal and pumpkin puree until fully blended. Add honey and stir until smooth.
- Step 3: Pour the mixture into the prepared dish, spreading evenly.
- Step 4: Bake for about 25-30 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
- Step 5: While baking, prepare the cinnamon honey butter by mixing softened butter with honey and ground cinnamon.
- Step 6: Let the cornbread cool slightly, then serve warm with a generous spread of cinnamon honey butter.
Tips & Variations
- For a moister cornbread, add 1/4 cup of milk or buttermilk to the batter before baking.
- To enhance flavor, add a pinch of nutmeg or ginger to the cinnamon honey butter.
- For a gluten-free version, ensure your cornmeal is certified gluten-free.
Storage
Store leftover cornbread in an airtight container at room temperature for up to 2 days or refrigerate for up to one week. Reheat gently in the microwave or oven before serving. The cinnamon honey butter can be stored in the fridge for up to a week and softened before use.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned pumpkin for this recipe?
Yes, canned pumpkin puree works perfectly and is the easiest option for this cornbread.
What can I use instead of honey?
Maple syrup or agave nectar are great alternatives that complement the pumpkin flavor well.
PrintPumpkin Cornbread with Cinnamon Honey Butter Recipe
This Pumpkin Cornbread with Cinnamon Honey Butter is a moist and flavorful twist on classic cornbread, combining the sweetness of pumpkin puree with warming cinnamon-infused honey butter. Perfect as a side for fall meals or a comforting snack, this recipe yields a tender, slightly sweet bread baked to golden perfection.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 9 servings 1x
- Category: Baking
- Method: Baking
- Cuisine: American
Ingredients
Cornbread
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup granulated sugar
- 1 cup pumpkin puree
- 2 large eggs
- 1 cup milk
- 1/4 cup melted butter
Cinnamon Honey Butter
- 1/2 cup unsalted butter, softened
- 1/4 cup honey
- 1 teaspoon ground cinnamon
Instructions
- Preheat the Oven: Set your oven to 375°F (190°C) and grease an 8-inch square baking pan or line it with parchment paper for easy removal.
- Mix Dry Ingredients: In a large bowl, whisk together the cornmeal, all-purpose flour, baking powder, salt, and sugar until well combined.
- Combine Wet Ingredients: In another bowl, beat the eggs and then stir in the pumpkin puree, milk, and melted butter until the mixture is smooth.
- Make the Batter: Pour the wet ingredients into the dry ingredients and stir gently until just combined; avoid overmixing to keep the cornbread tender.
- Bake the Cornbread: Transfer the batter into the prepared baking pan, smoothing the top with a spatula. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean and the edges start to turn golden brown.
- Prepare Cinnamon Honey Butter: While the cornbread is baking, combine the softened butter, honey, and ground cinnamon in a small bowl. Mix well until creamy and smooth.
- Cool and Serve: Allow the cornbread to cool slightly for about 10 minutes, then cut into squares. Serve warm with a generous spread of cinnamon honey butter on top for a delicious flavor boost.
Notes
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
- Use fresh pumpkin puree or canned pure pumpkin (not pumpkin pie filling) for an authentic pumpkin flavor.
- To warm the honey butter, microwave it for 10-15 seconds before serving if your butter has firmed up.
- Store leftover cornbread in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.
- This cornbread pairs beautifully with soups, stews, or as a standalone snack.
Keywords: Pumpkin Cornbread, Cinnamon Honey Butter, Fall Recipes, Easy Cornbread, Comfort Food
