Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Pumpkin Cornbread with Cinnamon Honey Butter Recipe

★★★★★

4.7 from 144 reviews
  • Author: Gabriel
  • Total Time: 40-45 minutes
  • Yield: 9 servings 1x

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.

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 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

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

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