Pumpkin Cornbread with Cinnamon Honey Butter Recipe

Introduction

This Pumpkin Cornbread with Cinnamon Honey Butter is a cozy fall treat that combines warm spices with moist, tender cornbread. The sweet and fluffy cinnamon honey butter adds the perfect finishing touch, making it ideal for breakfast or as a side with dinner.

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
• For the 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. Step 1: Preheat your oven to 375°F (190°C). Grease an 8×8-inch baking dish with non-stick spray.
2. Step 2: In a large mixing bowl, whisk together the flour, cornmeal, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
3. Step 3: In another bowl, break up the brown sugar with your fingertips until smooth. Add the melted butter and canned pumpkin, then whisk until combined.
4. Step 4: Stir in the sour cream and eggs until fully mixed.
5. Step 5: Pour the pumpkin mixture into the well in the center of the dry ingredients. Gently fold everything together with a rubber spatula until just combined; do not overmix.
6. Step 6: Pour the batter into the prepared pan and spread evenly.
7. Step 7: Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Step 8: Let the cornbread cool slightly on a wire rack before cutting into squares.
9. Step 9: To make the cinnamon honey butter, whip the salted butter with an electric mixer until smooth. Add honey, powdered sugar, and cinnamon, mixing on low speed until combined.
10. Step 10: Increase the mixer speed to high and whip for 2-3 minutes until the mixture is light and fluffy.
11. Step 11: Serve the warm cornbread with a generous spread of the cinnamon honey butter.

Tips & Variations

• For a nutty flavor, substitute half the all-purpose flour with whole wheat flour.
• Add a handful of chopped pecans or walnuts to the batter for extra texture and flavor.
• Use pumpkin pie spice instead of measuring individual spices for convenience.
• If you prefer a less sweet cornbread, reduce the brown sugar by 1/4 cup.
• Leftover cinnamon honey butter can be used as a spread on toast or pancakes.

Storage

Store leftover cornbread in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat slices in the microwave or oven until warm. Keep the cinnamon honey butter in the refrigerator and bring to room temperature before serving for easier spreading.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned?

Yes, but you’ll need to roast and puree fresh pumpkin first. Use an equal amount of cooked pumpkin puree to replace the canned pumpkin for best results.

How do I know when the cornbread is fully baked?

The cornbread is done when the top is golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs attached.

Pumpkin Cornbread with Cinnamon Honey Butter Recipe

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★★★★★

4.7 from 144 reviews

• Author: Gabriel
• Total Time: 40-45 minutes
• Yield: 9 servings 1x

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Description

This Pumpkin Cornbread with Cinnamon Honey Butter is a moist, flavorful treat combining the warm spices of cinnamon, ginger, nutmeg, and cloves with sweet pumpkin and cornmeal. Baked to golden perfection, it is topped with a fluffy, lightly sweetened cinnamon honey butter that melts beautifully into each bite, making it an ideal side or snack for autumn and holiday seasons.

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Ingredients

Scale 1x2x3x

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

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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 prevent sticking and ensure even baking.
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 this dry mixture aside.
3. Prepare the Wet Mixture: In a separate bowl, break up the packed light brown sugar with your fingertips until smooth. Add the melted unsalted butter and canned pumpkin. Whisk these ingredients together until thoroughly combined for a smooth texture.
4. Add Sour Cream and Eggs: Stir in the sour cream and eggs to the pumpkin mixture. Mix until fully blended, ensuring an even, rich consistency.
5. Combine Wet and Dry Ingredients: Pour the pumpkin wet mixture into the well you made in the center of the dry ingredients. Using a rubber spatula, gently fold the two mixtures together until just combined, being careful not to overmix to keep the cornbread tender.
6. Bake the Cornbread: Pour the batter into the prepared baking dish and spread it evenly. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean, indicating it’s fully baked.
7. Cool the Cornbread: Remove the cornbread from the oven and let it cool slightly on a wire rack. This makes it easier to cut into neat squares and improves the texture.
8. 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 ground cinnamon. Mix on low speed to combine the ingredients, then increase to high speed and whip for 2–3 minutes until the butter is light, fluffy, and well aerated.
9. Serve: Cut the warm cornbread into squares and serve with a generous dollop of the cinnamon honey butter on top for an irresistible, comforting flavor combination.

Notes

• Use canned pumpkin, not pumpkin pie filling, to get the pure pumpkin flavor without added spices or sweeteners.
• Make sure not to overmix the batter to keep the cornbread light and fluffy.
• Allow the cornbread to cool briefly before slicing to prevent crumbling.
• The cinnamon honey butter can be made ahead and stored in the refrigerator; bring it to room temperature and whip again before serving.
• For a gluten-free version, substitute the all-purpose flour with a gluten-free all-purpose blend.

• Prep Time: 15 minutes
• Cook Time: 25-30 minutes
• Category: Bread
• Method: Baking
• Cuisine: American

Keywords: pumpkin cornbread, cinnamon honey butter, fall recipes, cornbread recipe, spiced cornbread, holiday side dish