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Pumpkin Cornbread with Cinnamon Honey Butter Recipe

Pumpkin Cornbread with Cinnamon Honey Butter Recipe
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★★★★★

4.7 from 15 reviews

A moist and flavorful Pumpkin Cornbread lightly spiced with cinnamon, ginger, nutmeg, and cloves, served with a luscious cinnamon honey butter that adds a sweet, creamy finish. Perfect for fall gatherings or cozy breakfasts, this recipe combines the hearty texture of cornbread with seasonal pumpkin and warming spices.

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 Dry Mixture: In a large mixing bowl, whisk together the all-purpose flour, cornmeal, baking powder, baking soda, salt, ground cinnamon, ginger, nutmeg, and cloves. This blend of spices and leavening agents will provide the cornbread’s characteristic texture and flavor.
  3. Prepare the Wet Mixture: In another bowl, break up the packed light brown sugar with your fingertips until smooth, then add the melted unsalted butter and canned pumpkin. Whisk these ingredients until thoroughly combined, creating a moist, sweet pumpkin base.
  4. Combine Wet Ingredients: Stir in the sour cream and eggs to the pumpkin mixture, mixing until fully incorporated. This will add richness and moisture to the batter.
  5. Mix Together: Pour the pumpkin mixture into the center well of the dry ingredients. Gently fold using a rubber spatula until just combined to avoid over-mixing, which can lead to a dense texture.
  6. Bake the Cornbread: Pour the batter into the prepared baking pan, spreading it evenly. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean. This ensures the cornbread is fully cooked through.
  7. Cool and Cut: Let the cornbread cool slightly on a wire rack. This will make it easier to cut and serve without crumbling.
  8. Prepare the Cinnamon Honey Butter: In a mixing bowl or stand mixer, whip the salted butter with an electric mixer until smooth and creamy. Add the honey, powdered sugar, and ground cinnamon. Mix on low speed until combined, then increase to high speed and whip for 2-3 minutes until light and fluffy. This butter is perfect for spreading warm on the cornbread, enhancing its flavor.

Notes

  • You can substitute all-purpose flour with a gluten-free flour blend containing xanthan gum for a gluten-free version.
  • The cinnamon honey butter can be prepared ahead and stored in the fridge; soften before use.
  • Fresh pumpkin can be used if cooked, pureed, and well-drained to avoid excess moisture.
  • Adjust baking time if using a pan size different from 8×8 inches; a larger pan requires less time, a smaller pan more.
  • Store leftover cornbread in an airtight container or wrapped in plastic wrap at room temperature for up to 2 days or freeze for longer storage.

Nutrition

Keywords: pumpkin cornbread, cinnamon honey butter, fall recipes, sweet cornbread, pumpkin bread, autumn baking

Find it online: https://messykitchenmagic.com/pumpkin-cornbread-with-cinnamon-honey-butter-recipe-2/