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Pumpkin Cornbread with Cinnamon Honey Butter Recipe

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

4.9 from 10 reviews

This Pumpkin Cornbread with Cinnamon Honey Butter is a moist, flavorful autumn treat blending the warm spices of cinnamon, ginger, nutmeg, and cloves with the natural sweetness of pumpkin and honey. Perfectly tender and slightly sweet, it’s an ideal side dish or snack for fall gatherings, offering a comforting twist on classic cornbread with a luscious cinnamon honey butter topping.

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.
  2. Make the Dry Mix: In a large mixing bowl, whisk together the all-purpose flour, cornmeal, baking powder, baking soda, salt, ground cinnamon, ground ginger, ground nutmeg, and ground cloves until evenly combined. Set aside.
  3. Prepare the Wet Ingredients: In another bowl, break up the light brown sugar with your fingertips until smooth. Add the melted unsalted butter and canned pumpkin; whisk these together until the mixture is homogeneous.
  4. Add Sour Cream and Eggs: Stir in the sour cream and eggs into the pumpkin mixture, beating until fully incorporated and smooth.
  5. Combine Wet and Dry Mixtures: Pour the wet pumpkin mixture into the well created in the center of the dry ingredients. Gently fold together with a rubber spatula until just combined, being careful not to overmix to maintain a tender crumb.
  6. Prepare for Baking: Transfer the batter into the prepared baking dish and spread it evenly with a spatula for uniform thickness.
  7. Bake the Cornbread: Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. This indicates the cornbread is fully cooked.
  8. Cool the Cornbread: Remove from oven and let the cornbread cool slightly on a wire rack. This makes it easier to cut into squares and allows flavors to settle.
  9. Make 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 the honey, powdered sugar, and ground cinnamon. Mix on low speed until ingredients are incorporated, then increase speed to high and whip for 2-3 minutes until the butter mixture is light and fluffy.
  10. Serve: Spread the cinnamon honey butter over warm slices of cornbread or serve it alongside as a delicious topping.

Notes

  • You can substitute all-purpose flour with a gluten-free flour blend containing xanthan gum to make the cornbread gluten-free.
  • Cinnamon honey butter can be made ahead of time and stored in an airtight container in the refrigerator; soften before use.
  • Fresh pumpkin can replace canned pumpkin if cooked, pureed, and well-drained to avoid excess moisture in the batter.
  • Baking time may vary if using a different sized pan. Thinner batter bakes faster, so monitor for doneness accordingly.
  • Store leftover cornbread wrapped tightly at room temperature for up to 2 days or freeze it for longer storage.

Nutrition

Keywords: pumpkin cornbread, cinnamon honey butter, autumn recipe, fall baking, spiced cornbread, pumpkin snack, holiday side dish

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