Introduction

This Pumpkin Cornbread with Cinnamon Honey Butter is a perfect blend of warm spices, moist pumpkin, and sweet cornmeal. It’s an ideal side for fall dinners or a comforting snack any time of year. Paired with a luscious cinnamon-infused honey butter, it’s sure to become a favorite.

A close-up of a moist, thick square piece of golden-brown cornbread with a rough, crumbly texture on the outside and soft inside. On top, a shiny layer of amber maple syrup drips down the sides, and a smooth pale yellow pat of butter sits melting in the center, sprinkled lightly with a touch of cinnamon and a few flakes of coarse salt. Additional pieces of the same cornbread are blurred in the background, all placed on a white plate on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

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

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

Tips & Variations

For extra moisture, substitute the sour cream with Greek yogurt or buttermilk.
Add a handful of chopped pecans or walnuts to the batter for crunch.
Use fresh pumpkin puree if available for a slightly different flavor.
Try maple syrup instead of honey in the butter for a deeper sweetness.

Storage

Store leftover cornbread in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat gently in a microwave or oven to restore softness. The cinnamon honey butter can be kept in a sealed container in the fridge for up to a week; bring to room temperature and stir before serving.

How to Serve

A close-up of a single square piece of moist, golden-brown cake with a soft, crumbly texture, sitting on a white plate with a white marbled surface beneath. The top layer is covered with a thick drizzle of amber-colored syrup that slowly runs down the sides. On top of the syrup sits a small, smooth square of pale yellow butter sprinkled lightly with a bit of spice and tiny white flakes, likely salt. In the blurred background, several other similar square cake pieces are visible, stacked closely together. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cornbread gluten-free?

To make it gluten-free, substitute the all-purpose flour with a gluten-free flour blend, ensuring it contains xanthan gum or a similar binder for best texture.

Is canned pumpkin the same as pumpkin pie filling?

No, canned pumpkin is pure pumpkin puree without added spices or sweeteners, whereas pumpkin pie filling contains seasonings and sugar. For this recipe, use plain canned pumpkin for the best results.