Pumpkin 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
Scale
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
