Pumpkin Cornbread with Cinnamon Honey Butter Recipe

Introduction

This Pumpkin Cornbread with Cinnamon Honey Butter is a cozy, flavorful twist on classic cornbread. Packed with warm spices and moist pumpkin, it pairs perfectly with a sweet, fluffy cinnamon honey butter that melts over every bite. Ideal for fall gatherings or a comforting snack any time of year.

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
• 1/2 cup (113g) salted butter (for the cinnamon honey 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) and grease an 8×8-inch baking dish with non-stick spray.
2. Step 2: In a large 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 the mixture is fully mixed.
5. Step 5: Pour the pumpkin mixture into the center of the dry ingredients. Gently fold with a rubber spatula until just combined—do not overmix.
6. Step 6: Pour the batter into the prepared pan and spread evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Step 7: Let the cornbread cool slightly on a wire rack before cutting into squares.
8. Step 8: To prepare the cinnamon honey butter, whip the salted butter in a bowl with an electric mixer until smooth. Add honey, powdered sugar, and cinnamon, mixing on low speed to combine.
9. Step 9: Increase the mixer speed to high and whip the mixture for 2-3 minutes until light and fluffy.
10. Step 10: Serve the warm pumpkin cornbread with a dollop of cinnamon honey butter on top.

Tips & Variations

• For a dairy-free option, substitute the butter and sour cream with plant-based alternatives.
• Add chopped pecans or walnuts to the batter for extra crunch.
• Use fresh pumpkin puree if available, just be sure to measure the same quantity.
• If you prefer less sweetness, reduce the brown sugar slightly in the cornbread mixture.
• Try drizzling extra honey over the cornbread before serving for added sweetness.

Storage

Store leftover cornbread in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate up to 5 days or freeze for 2-3 months. Reheat slices in the microwave or oven until warm. Store the cinnamon honey butter separately in a covered container in the refrigerator and bring to room temperature before serving for easy spreading.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of flour?

Yes, you can substitute all-purpose flour with whole wheat flour for a nuttier flavor, but the texture may be denser. A gluten-free flour blend can work as well but may require slight adjustments in moisture.

Can I make the cinnamon honey butter ahead of time?

Absolutely! The cinnamon honey butter can be made a day in advance and stored in the refrigerator. Just let it sit at room temperature for 15-30 minutes and give it a quick whip before serving to restore its fluffy texture.

Pumpkin Cornbread with Cinnamon Honey Butter Recipe

Print Recipe

★★★★★

4.5 from 68 reviews

This Pumpkin Cornbread with Cinnamon Honey Butter combines moist, spiced pumpkin-infused cornbread with a sweet and creamy cinnamon-flavored honey butter. Perfect for fall gatherings or a comforting side dish, it’s easy to prepare and bakes to a golden perfection, delivering warm flavors of cinnamon, ginger, nutmeg, and cloves balanced with the sweetness of brown sugar and honey.

• Author: Nethan
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 9 servings (about 2-inch squares) 1x
• Category: Baking
• Method: Baking
• Cuisine: American

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

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 prepare for baking the cornbread.
2. Make the Dry Mixture: 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 well combined, setting the bowl aside afterward.
3. Prepare Wet Ingredients: In a separate bowl, break up the packed light brown sugar with your fingertips until smooth to avoid lumps. Add the melted unsalted butter and canned pumpkin, and whisk thoroughly to blend these ingredients smoothly.
4. Combine Wet Ingredients: Stir in the sour cream and eggs to the pumpkin mixture, whisking until fully mixed to create a smooth batter.
5. Mix Wet and Dry Ingredients: Pour the pumpkin wet mixture into the well in the center of the dry ingredients. Using a rubber spatula, gently fold both mixtures together just until combined, being careful not to overmix to ensure tender cornbread.
6. Bake the Cornbread: Transfer the batter evenly into the prepared baking pan. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cornbread comes out clean, indicating it is fully cooked.
7. Cool the Cornbread: Remove the pan from the oven and allow the cornbread to cool slightly on a wire rack for easier cutting and serving.
8. Prepare Cinnamon Honey Butter: In a mixing bowl or stand mixer bowl, whip the salted butter with an electric hand mixer until smooth and creamy. Add the honey, powdered sugar, and ground cinnamon, mixing on low speed to combine.
9. Whip to Fluffiness: Increase the mixer speed to high and whip the mixture for 2-3 minutes until the cinnamon honey butter is light and fluffy, perfect for spreading on warm cornbread.

Notes

• For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend suitable for baking.
• You can use pumpkin puree instead of canned pumpkin, but ensure it is well-drained to avoid extra moisture.
• The batter can be slightly lumpy; avoid overmixing to keep the cornbread tender.
• Store leftover cornbread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week.
• The cinnamon honey butter can be made ahead and stored in the refrigerator; bring to room temperature before whipping again to restore fluffiness.

Keywords: Pumpkin Cornbread, Cinnamon Honey Butter, Fall Recipes, Spiced Cornbread, Sweet Cornbread