Go Back

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
Cook Time 25 minutes
Total Time 40 minutes
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.