Pumpkin Cornbread with Cinnamon Honey Butter Recipe
This Pumpkin Cornbread with Cinnamon Honey Butter is a moist and flavorful twist on classic cornbread, combining warm spices, pumpkin puree, and a sweet cinnamon-infused honey butter spread. Perfect for fall or any cozy gathering, this recipe yields tender cornbread with a rich, aromatic butter that elevates every bite.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 9 servings (about 9 squares) 1x
- Category: Bread
- Method: Baking
- Cuisine: American
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
- Preheat the Oven: Preheat your oven to 375°F (190°C) and grease an 8×8-inch baking dish with non-stick spray for easy removal of the cornbread.
- Mix Dry Ingredients: In a large mixing bowl, whisk together flour, cornmeal, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves until well combined. Set aside.
- Combine Wet Ingredients: In another bowl, break up the brown sugar with your fingertips until smooth. Add melted butter and canned pumpkin, and whisk until fully combined. Stir in sour cream and eggs until the mixture is uniform.
- Combine Wet and Dry: Pour the pumpkin mixture into the center of the dry ingredients. Gently fold with a rubber spatula just until combined, taking care not to overmix to keep the cornbread tender.
- Bake the Cornbread: Pour the batter into the prepared baking pan, spreading evenly. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let it cool slightly on a wire rack before cutting into squares.
- Prepare Cinnamon Honey Butter: In a mixing bowl or stand mixer, whip the salted butter with an electric hand mixer until smooth. Add honey, powdered sugar, and cinnamon; mix on low speed until incorporated. Increase speed to high and whip for 2-3 minutes until the butter is light and fluffy.
- Serve: Spread the cinnamon honey butter generously over warm cornbread squares and enjoy!
Notes
- Use canned pumpkin puree, not pumpkin pie filling, for best results.
- Make sure not to overmix the batter to avoid dense cornbread.
- The cinnamon honey butter can be made ahead and refrigerated; bring to room temperature and re-whip before serving.
- This cornbread is delicious served warm alongside soups, stews, or chili.
- For a dairy-free version, substitute sour cream and butter with plant-based alternatives.
Keywords: Pumpkin cornbread, cinnamon honey butter, fall recipes, spiced cornbread, pumpkin dessert bread, easy cornbread
