Introduction

This Pumpkin Cornbread with Cinnamon Honey Butter brings a cozy blend of autumn spices and sweet pumpkin to a classic cornbread. Moist and flavorful, it’s perfect for a comforting side dish or a sweet snack any time of year.

A close-up of a square piece of moist orange-brown cornbread with a slightly crumbly texture, topped with a thick layer of golden syrup dripping down the sides and pooling on the white plate below. On top of the syrup, there is a smooth, pale yellow square of butter sprinkled with a tiny amount of cinnamon and a few white flakes of salt. In the blurred background, similar square pieces of cornbread with small white flake toppings are visible, all placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Preheat your oven to 375°F (190°C) and grease an 8×8-inch baking dish with non-stick spray.
Step 2: In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
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.
Step 4: Stir in the sour cream and eggs until fully mixed.
Step 5: Pour the pumpkin mixture into the well in the center of the dry ingredients. Gently fold with a rubber spatula until just combined—avoid overmixing.
Step 6: Pour the batter into the prepared baking dish, spreading it out evenly.
Step 7: Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Step 8: Let the cornbread cool slightly on a wire rack before cutting into squares.
Step 9: To make the cinnamon honey butter, whip the salted butter with an electric mixer until smooth.
Step 10: Add the honey, powdered sugar, and cinnamon. Mix on low speed until combined.
Step 11: Increase the mixer speed to high and whip for 2-3 minutes until the butter is light and fluffy.

Tips & Variations

Substitute all-purpose flour with a gluten-free flour blend containing xanthan gum to make this cornbread gluten-free.
Use fresh pumpkin by cooking and pureeing it before adding to the batter; ensure it’s well-drained to avoid excess moisture.
Prepare the cinnamon honey butter ahead and store it in an airtight container in the fridge. Soften it before serving.

Storage

Store leftover cornbread in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat gently in the microwave or oven to maintain moisture. Keep the cinnamon honey butter refrigerated and bring to room temperature before spreading.

How to Serve

A close-up view of a single square piece of warm, moist pumpkin cake with a coarse, slightly crumbly texture forming the base layer in a white plate. On top, there is a thick glossy amber syrup layer slowly dripping down the sides, creating a shiny effect. Sitting neatly on the syrup is a small square pat of light yellow butter, garnished with a little sprinkle of fine brown cinnamon powder and a tiny flake of white sea salt. Surrounding the main piece, similar pumpkin cake squares with the same syrup and salt topping are slightly blurred in the background. The whole scene rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of flour to make this gluten-free?

Yes! You can substitute all-purpose flour with a gluten-free flour blend. Make sure the blend contains xanthan gum for the best texture and results.

Can I make the cinnamon honey butter ahead of time?

Absolutely! You can prepare the cinnamon honey butter in advance and store it in an airtight container in the fridge. Just let it soften before spreading on your cornbread.

Can I use fresh pumpkin instead of canned pumpkin?

Yes, you can use fresh pumpkin. Just be sure to cook and puree it before adding it to the batter. Make sure it’s well-drained so the moisture doesn’t affect the texture of the cornbread.

Can I bake this cornbread in a different pan size?

While an 8×8-inch pan is recommended for even baking, you can use a different size. Adjust the baking time accordingly—smaller pans may need less time, while larger pans might take a bit longer. Keep an eye on it and use a toothpick test to check doneness.

Pumpkin Cornbread with Cinnamon Honey Butter Recipe

Print Recipe

★★★★★

4.5 from 53 reviews

This Pumpkin Cornbread with Cinnamon Honey Butter is a moist, flavorful treat perfect for fall or any time you crave a spiced sweet bread. Combining warm autumn spices with the richness of pumpkin, this cornbread features a tender crumb enhanced by a luscious cinnamon honey butter that melts beautifully on top. Baked in a simple 8×8-inch dish, it’s an easy, comforting recipe that pairs wonderfully with soups, stews, or enjoyed on its own.

Author: Lena
Prep Time: 15 minutes
Cook Time: 25-30 minutes
Total Time: 40-45 minutes
Yield: 9 squares (about 9 servings) 1x
Category: Baked Goods
Method: Baking
Cuisine: American
Diet: Vegetarian

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) and grease an 8×8-inch baking dish with non-stick spray to prepare for baking.
Mix Dry Ingredients: In a large bowl, whisk together all-purpose flour, cornmeal, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves until evenly combined.
Combine Wet Ingredients: In a separate bowl, break up the brown sugar with your fingertips until smooth. Add melted butter and canned pumpkin, whisking thoroughly. Stir in sour cream and eggs until fully blended.
Blend Batter: Pour the wet mixture into the center of the dry ingredients. Using a rubber spatula, gently fold the two together until just combined to avoid overmixing.
Prepare to Bake: Pour the batter into the prepared baking dish and spread it out evenly with a spatula.
Bake Cornbread: Place the pan in the preheated oven and bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool slightly on a wire rack before cutting.
Make Cinnamon Honey Butter: In a mixing bowl or stand mixer, whip salted butter with an electric mixer until smooth. Add honey, powdered sugar, and cinnamon on low speed until combined. Increase mixer speed to high and whip for 2 to 3 minutes until light and fluffy.
Serve: Spread the cinnamon honey butter over warm cornbread squares just before serving for a delicious finishing touch.

Notes

You can substitute all-purpose flour with a gluten-free flour blend containing xanthan gum to make this recipe gluten-free.
Cinnamon honey butter can be made ahead and stored in an airtight container in the refrigerator; soften before serving.
Fresh pumpkin can be used instead of canned pumpkin; just cook, puree, and drain it well before adding.
If baking in a different pan size, adjust baking times accordingly—smaller pans may require longer baking, larger pans shorter.

Keywords: pumpkin cornbread, cinnamon honey butter, fall recipes, baked cornbread, spiced cornbread, autumn bread, sweet cornbread