Pumpkin Cornbread with Cinnamon Honey Butter

Why Make This Recipe

Pumpkin Cornbread with Cinnamon Honey Butter is a delightful twist on a classic favorite. This recipe combines the warm flavors of pumpkin and cinnamon with the sweet touch of honey butter. It’s perfect for fall gatherings, cozy dinners, or as a comforting side dish. Enjoy it fresh from the oven, and you’ll find it’s not only easy to make but also incredibly satisfying.

How to Make Pumpkin Cornbread with Cinnamon Honey Butter

Ingredients

• 1 cup all-purpose flour
• 1 cup cornmeal
• 1/2 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1 cup pumpkin puree
• 1/2 cup milk
• 1/4 cup vegetable oil
• 2 large eggs
• 1/4 cup honey
• 1/2 teaspoon cinnamon (for butter)
• 1/2 cup butter (softened)

Directions

1. Preheat the oven to 400°F (200°C). Grease an 8-inch square baking dish.
2. In a large bowl, combine the flour, cornmeal, sugar, baking powder, salt, and cinnamon.
3. In another bowl, whisk together the pumpkin puree, milk, vegetable oil, and eggs until well combined.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Pour the batter into the prepared baking dish and smooth the top.
6. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
7. While the cornbread is baking, make the cinnamon honey butter by mixing the softened butter, honey, and cinnamon together until well blended.
8. Let the cornbread cool slightly before serving with the cinnamon honey butter.

How to Serve Pumpkin Cornbread with Cinnamon Honey Butter

Serve the Pumpkin Cornbread warm, straight from the oven. Spread a generous amount of cinnamon honey butter on top for an extra treat. It goes wonderfully with soup, chili, or as a side at holiday meals.

How to Store Pumpkin Cornbread with Cinnamon Honey Butter

To store leftover cornbread, wrap it in plastic wrap or aluminum foil and keep it at room temperature for 1-2 days. For longer storage, place it in the refrigerator for up to a week or freeze it for up to three months. Thaw before serving and reheat if desired.

Tips to Make Pumpkin Cornbread with Cinnamon Honey Butter

• Make sure your baking powder is fresh for the best rise.
• Don’t overmix the batter; it’s okay if there are a few lumps.
• Adjust the amount of cinnamon in the butter according to your taste. You may add a little more for a stronger flavor.

Variation

For a different flavor, you can add nuts like walnuts or pecans to the batter for some crunch. You can also substitute maple syrup for honey in the butter for an alternative sweetness.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, you can use fresh pumpkin. Just make sure to cook and puree it until smooth.

Can I make this cornbread gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend.

How can I make the cornbread spicier?
Add a pinch of cayenne pepper or jalapeño to the batter for a spicy kick!

Pumpkin Cornbread

This Pumpkin Cornbread is a delightful twist on a classic favorite, combining warm pumpkin and cinnamon flavors with sweet honey butter, perfect for fall gatherings.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 8 servings

Course: Side Dish, Snack

Cuisine: American, Fall

Calories: 220

Ingredients Method Notes

Ingredients

  

For the cornbread

• 1 cup all-purpose flour
• 1 cup cornmeal
• 1/2 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1 cup pumpkin puree can be homemade or canned
• 1/2 cup milk
• 1/4 cup vegetable oil
• 2 large eggs

For the cinnamon honey butter

• 1/4 cup honey
• 1/2 teaspoon cinnamon for butter
• 1/2 cup butter (softened)

Method

 

Preparation

1. Preheat the oven to 400°F (200°C). Grease an 8-inch square baking dish.
2. In a large bowl, combine the flour, cornmeal, sugar, baking powder, salt, and cinnamon.
3. In another bowl, whisk together the pumpkin puree, milk, vegetable oil, and eggs until well combined.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Pour the batter into the prepared baking dish and smooth the top.

Baking

1. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.

Cinnamon Honey Butter Preparation

1. While the cornbread is baking, make the cinnamon honey butter by mixing the softened butter, honey, and cinnamon together until well blended.

Serving

1. Let the cornbread cool slightly before serving with the cinnamon honey butter.

Notes

Serve warm with a generous amount of cinnamon honey butter. Store leftovers wrapped in plastic wrap or aluminum foil at room temperature for 1-2 days, or refrigerate for up to a week.