Pumpkin Cornbread with Cinnamon Honey Butter Recipe
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.
- 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
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). Grease an 8×8-inch baking dish with non-stick spray to prepare for baking the cornbread.
- 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.
- 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.
- Combine Wet Ingredients: Stir in the sour cream and eggs to the pumpkin mixture, whisking until fully mixed to create a smooth batter.
- 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.
- 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.
- 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.
- 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.
- 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
