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Pumpkin Cornbread with Cinnamon Honey Butter Recipe

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★★★★★

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.

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) and grease an 8×8-inch baking dish with non-stick spray to prepare for baking.
  2. 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.
  3. 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.
  4. 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.
  5. Prepare to Bake: Pour the batter into the prepared baking dish and spread it out evenly with a spatula.
  6. 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.
  7. 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.
  8. 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

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