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Pumpkin Cornbread with Cinnamon Honey Butter Recipe

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★★★★★

4.9 from 53 reviews

A delightful Pumpkin Cornbread infused with warm spices and served with a luscious Cinnamon Honey Butter. This moist and flavorful cornbread combines classic fall flavors of pumpkin and aromatic spices, perfect for cozy gatherings or a comforting snack.

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). Grease an 8×8-inch baking dish with non-stick spray to ensure the cornbread doesn’t stick and bakes evenly.
  2. Make the Cornbread Dry Mix: In a large mixing bowl, whisk together the all-purpose flour, cornmeal, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves until evenly combined. Set aside.
  3. Prepare the Wet Ingredients: In another bowl, use your fingertips to break up the brown sugar until smooth. Add the melted butter and canned pumpkin, whisking to blend thoroughly. Then stir in the sour cream and eggs until the mixture is fully smooth and cohesive.
  4. Combine Wet and Dry Ingredients: Pour the pumpkin mixture into the center of the dry ingredients. Gently fold them together with a rubber spatula just until combined to avoid overmixing, which can make the cornbread tough.
  5. Bake the Cornbread: Pour the batter evenly into the prepared baking dish and spread it out smoothly. Bake for 25-30 minutes at 375°F (190°C), or until a toothpick inserted into the center comes out clean. Remove from oven and let it cool slightly on a wire rack before slicing into squares.
  6. Prepare the Cinnamon Honey Butter: In a mixing bowl or stand mixer, whip the salted butter with an electric hand mixer until smooth and creamy. Add honey, powdered sugar, and ground cinnamon, mixing on low speed to combine. Increase speed to high and whip for 2-3 minutes until the mixture is light and fluffy.

Notes

  • For best results, use canned pumpkin puree, not pumpkin pie filling.
  • If you prefer a spicier cornbread, feel free to increase the cinnamon or add a pinch of cayenne pepper.
  • Make sure not to overmix the batter to keep the cornbread tender.
  • The cinnamon honey butter can be stored in the refrigerator for up to one week; bring to room temperature before serving.
  • Try serving the cornbread warm with a generous spread of the cinnamon honey butter for maximum flavor.

Keywords: pumpkin cornbread, cinnamon honey butter, fall recipe, spiced cornbread, pumpkin dessert, easy cornbread, autumn baking, Thanksgiving side dish

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