If you’re craving something that truly captures the warm, cozy essence of autumn, look no further than Pumpkin Cornbread with Cinnamon Honey Butter – The Perfect Fall Side Recipe. This delightful dish combines the rustic charm of golden cornbread with the rich, velvety sweetness of pumpkin, enhanced by a symphony of spices that scream fall flavor. The luscious, cinnamon-infused honey butter slathered on top takes this from everyday side to unforgettable comfort food. Whether you’re hosting a festive dinner or simply want something special on a chilly evening, this recipe promises to be a showstopper on your seasonal table.
Ingredients You’ll Need
These ingredients are wonderfully simple but crucial for nailing the perfect texture, taste, and inviting fall color of this Pumpkin Cornbread with Cinnamon Honey Butter – The Perfect Fall Side Recipe. Each element plays its part: the cornmeal brings that iconic crumbly bite, the pumpkin offers moistness and vibrant orange hues, while the spices infuse warm aromatics that make every mouthful deliciously seasonal.
- 1 cup canned pumpkin purée (240g): Adds moisture, vibrant color, and that unmistakable pumpkin flavor essential for autumn.
- 1 cup yellow cornmeal (150g): The backbone of classic cornbread providing a wonderful grainy texture and hearty flavor.
- 1 cup all-purpose flour (125g): Balances the cornmeal for a tender crumb and the perfect structure.
- 1/2 cup brown sugar, packed (100g): Adds caramel-like sweetness and a subtle molasses depth.
- 2 teaspoons baking powder: Ensures the bread rises beautifully and stays light.
- 1/2 teaspoon baking soda: Works with the acidity of the pumpkin for lift and tenderness.
- 1/2 teaspoon salt: Enhances all the natural flavors and balances sweetness.
- 1 teaspoon cinnamon: Essential fall spice, warming every bite with cozy notes.
- 1/2 teaspoon nutmeg: Adds a hint of nutty warmth that complements pumpkin perfectly.
- 1/2 teaspoon ginger: Offers a subtle zing that brightens the spice blend.
- 2 large eggs: Bind the batter and contribute richness.
- 1/2 cup milk (120ml): Keeps the batter tender and moist for that melt-in-your-mouth texture.
- 1/2 cup unsalted butter, melted (113g): Adds luscious richness and buttery depth.
- 1 teaspoon vanilla extract: Rounds out the flavors with a sweet, fragrant note.
- 1/2 cup unsalted butter, softened (113g): Base for the cinnamon honey butter, creating a creamy finish.
- 1/4 cup honey (85g): Natural sweetness that pairs beautifully with cinnamon.
- 1 teaspoon ground cinnamon: Spices up the butter for an irresistible topping.
- Pinch of salt: Balances the sweet honey butter, making it pop.
How to Make Pumpkin Cornbread with Cinnamon Honey Butter – The Perfect Fall Side Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 350°F (175°C). Grease an 8×8-inch baking dish or line it with parchment paper to make sure your cornbread doesn’t stick and comes out perfect every time. This small prep ensures effortless removal and neat squares later on.
Step 2: Mix Your Dry Ingredients
Whisk together the cornmeal, all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger in a large bowl. This aromatic spice blend is what gives your cornbread that unmistakable fall flair. Taking the time to mix thoroughly ensures the leavening agents and spices will be evenly distributed.
Step 3: Combine the Wet Ingredients
In a separate bowl, whisk the pumpkin purée, brown sugar, eggs, milk, melted butter, and vanilla extract until completely smooth. This rich, velvety mixture is where the moisture and sweetness come from, setting the stage for an incredibly tender crumb.
Step 4: Bring Wet and Dry Together
Pour the wet mixture into the dry ingredients and gently stir until just combined. The key here is to avoid overmixing, which can make the cornbread tough instead of light and fluffy. Embrace a few lumps—they add to the homey texture everyone loves.
Step 5: Bake Until Golden Perfection
Pour your batter evenly into the prepared baking dish. Place it in the oven and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. The house will start to smell incredible, filled with the scents of cinnamon and pumpkin, signaling your cornbread is almost ready to enjoy.
Step 6: Cool Before Slicing
Allow your cornbread to cool in the pan for about 10 minutes. This rest time helps it set so you can slice it neatly without crumbling. Then transfer to a wire rack if you want a crustier bottom or leave it in the pan for a soft, tender bite.
Step 7: Whip Up the Cinnamon Honey Butter
While the cornbread cools, beat the softened butter, honey, ground cinnamon, and a pinch of salt together until light and fluffy. This luscious spread is what makes this cornbread truly special, adding a sweet-spiced finish that melts beautifully over each warm slice.
How to Serve Pumpkin Cornbread with Cinnamon Honey Butter – The Perfect Fall Side Recipe
Garnishes
Top your cornbread squares with a generous dollop of the cinnamon honey butter, letting it melt into every nook. For an extra touch, sprinkle some toasted pecans or a dusting of cinnamon on top. Fresh herbs like thyme can also add a surprising but lovely herbal note if you want to get creative.
Side Dishes
This cornbread pairs exquisitely with hearty fall mains such as roasted turkey, glazed ham, or a savory pot roast. It’s also fantastic alongside autumn vegetable dishes like maple-roasted Brussels sprouts or butternut squash soup. Its sweet-spicy profile balances out rich and savory flavors harmoniously.
Creative Ways to Present
For gatherings, serve your Pumpkin Cornbread with Cinnamon Honey Butter – The Perfect Fall Side Recipe in a rustic wooden basket lined with a cozy linen napkin for a welcoming vibe. Alternatively, cut the cornbread into fun shapes using cookie cutters for festive parties. Drizzle a bit more honey over the butter just before serving for extra indulgence.
Make Ahead and Storage
Storing Leftovers
Wrap leftover cornbread tightly in plastic wrap or store in an airtight container at room temperature for up to two days. Keeping it covered prevents it from drying out, preserving that tender crumb and moist texture.
Freezing
You can freeze baked Pumpkin Cornbread with Cinnamon Honey Butter by wrapping slices individually in plastic wrap and placing them in a freezer-safe zip-lock bag. It freezes well for up to three months and defrosts quickly, making it a fantastic make-ahead option for busy fall days.
Reheating
Warm leftover cornbread gently in a microwave or oven before serving. If microwaving, wrap it in a damp paper towel and heat in 20-second intervals to keep it moist. For an oven, cover with foil and bake at 300°F (150°C) for about 10 minutes.
FAQs
Can I use fresh pumpkin instead of canned pumpkin purée?
Absolutely! Just roast, puree, and drain any excess liquid from fresh pumpkin to mimic the consistency of canned purée. This can add an even fresher flavor but keep in mind that fresh pumpkin may vary in moisture, so adjust your wet ingredients slightly as needed.
Is it possible to make this recipe gluten-free?
Yes! Replace the all-purpose flour with a gluten-free flour blend that measures cup-for-cup. Make sure your baking powder and other ingredients are gluten-free as well to avoid any surprises.
Can I substitute the butter in the honey butter with a dairy-free option?
Definitely! Use a plant-based butter substitute that’s softened for whipping. The texture might be slightly different, but you’ll still get that lovely cinnamon honey flavor with a dairy-free twist.
How spicy is this cornbread? Can I reduce the spices?
The spice level is mild and very balanced, aiming to highlight pumpkin’s natural sweetness while adding warmth. Feel free to reduce or omit spices like nutmeg and ginger if you prefer a more subtle flavor.
What’s the best way to serve leftover cinnamon honey butter?
Leftover cinnamon honey butter is fantastic spread on warm toast, drizzled over pancakes, or even incorporated into oatmeal. Store it tightly covered in the fridge and bring it to room temperature before serving to keep it soft and spreadable.
Final Thoughts
There’s something truly heartwarming about making and sharing Pumpkin Cornbread with Cinnamon Honey Butter – The Perfect Fall Side Recipe. It’s the kind of dish that invites smiles and second helpings, bringing people together over its tender crumb and sweet spices. So go ahead, embrace the flavors of fall, and treat yourself to this delightful cornbread magic—your taste buds will thank you!
Print
Pumpkin Cornbread with Cinnamon Honey Butter – The Perfect Fall Side Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 9–12 squares
- Category: Side Dish
- Method: Baking
- Cuisine: American
Description
This Pumpkin Cornbread with Cinnamon Honey Butter is a delightful fall-inspired side dish featuring moist, flavorful cornbread infused with warm spices and pumpkin purée. Paired with a sweet and creamy cinnamon honey butter, it’s the perfect complement to any autumn meal or holiday feast.
Ingredients
Cornbread
- 1 cup canned pumpkin purée (240g)
- 1 cup yellow cornmeal (150g)
- 1 cup all-purpose flour (125g)
- 1/2 cup brown sugar, packed (100g)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 2 large eggs
- 1/2 cup milk (120ml)
- 1/2 cup unsalted butter, melted (113g)
- 1 teaspoon vanilla extract
Cinnamon Honey Butter
- 1/2 cup unsalted butter, softened (113g)
- 1/4 cup honey (85g)
- 1 teaspoon ground cinnamon
- Pinch of salt
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease or line an 8×8-inch baking dish with parchment paper to ensure easy removal of the cornbread after baking.
- Mix Dry Ingredients: In a large bowl, whisk together the cornmeal, all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. This creates the flavorful base for your cornbread.
- Mix Wet Ingredients: In a separate bowl, whisk the pumpkin purée, brown sugar, eggs, milk, melted butter, and vanilla extract until the mixture is smooth and well combined.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients. Stir gently just until combined, taking care not to overmix to maintain a tender texture in the cornbread.
- Bake the Cornbread: Spread the batter evenly into the prepared baking dish. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean, indicating the cornbread is fully baked.
- Cool the Cornbread: Allow the cornbread to cool in the pan for 10 minutes before slicing or transferring it to a wire rack to cool completely or serve warm.
- Prepare Cinnamon Honey Butter: Beat the softened butter with honey, ground cinnamon, and a pinch of salt until the mixture is light and fluffy. Serve this luscious butter at room temperature over warm slices of cornbread for the perfect finishing touch.
Notes
- Do not overmix the batter to keep the cornbread light and tender.
- Use canned pumpkin purée, not pumpkin pie filling, for best results.
- The cinnamon honey butter can be made ahead and refrigerated; bring to room temperature before serving.
- Feel free to add chopped nuts or dried cranberries to the batter for added texture and flavor.
- Store leftover cornbread in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.
