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Pumpkin Cornbread with Cinnamon Honey Butter Recipe

Pumpkin Cornbread with Cinnamon Honey Butter Recipe
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★★★★★

5 from 20 reviews

This moist and flavorful Pumpkin Cornbread with Cinnamon Honey Butter combines the warm spices of fall with the comforting texture of classic cornbread. Perfect for cozy breakfasts, holiday sides, or a sweet snack, this recipe blends pumpkin puree with aromatic spices and a touch of sweetness, topped with a luscious cinnamon-spiced honey butter that elevates every bite.

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). Grease an 8×8-inch baking dish with non-stick spray to ensure easy removal of the cornbread after baking.
  2. Make the Cornbread Dry Mix: In a large mixing bowl, whisk together all-purpose flour, cornmeal, baking powder, baking soda, salt, ground cinnamon, ground ginger, ground nutmeg, and ground cloves. This creates a well-spiced and evenly leavened base for your batter.
  3. Prepare the Pumpkin Mixture: In another bowl, break up the packed light brown sugar with your fingertips until smooth. Add the melted unsalted butter and canned pumpkin, whisking until fully combined. Then stir in the sour cream and eggs until the mixture is smooth and uniform.
  4. Combine Wet and Dry Ingredients: Pour the pumpkin mixture into the well at the center of the dry ingredients. Gently fold everything together with a rubber spatula until just combined; overmixing can make the cornbread tough.
  5. Bake the Cornbread: Pour the batter evenly into the prepared baking dish. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. This ensures the cornbread is cooked through but still moist.
  6. Cool the Cornbread: Remove the pan from the oven and let the cornbread cool slightly on a wire rack. Cooling a bit makes it easier to cut cleanly into squares.
  7. Prepare the Cinnamon Honey Butter: In a mixing bowl or stand mixer, whip the salted butter with an electric hand mixer until smooth and creamy. Add the honey, powdered sugar, and ground cinnamon. Mix on low speed until combined, then increase the speed to high and whip for 2 to 3 minutes until the butter mixture is light and fluffy.
  8. Serve: Spread the cinnamon honey butter generously on warm squares of pumpkin cornbread. Enjoy the perfect combination of spicy, sweet, and creamy flavors!

Notes

  • Use canned pumpkin puree, not pumpkin pie filling, to control sweetness and spices.
  • For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend suitable for baking.
  • The cinnamon honey butter can be made ahead and stored in the refrigerator; bring to room temperature before whipping again and serving.
  • Leftover cornbread can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
  • Reheat cornbread gently in the oven or microwave before serving for the best texture and flavor.

Nutrition

Keywords: pumpkin cornbread, cinnamon honey butter, fall recipes, spiced cornbread, holiday side dish, pumpkin recipes

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