Description
This Delicious Pumpkin Cornbread with Creamy Cinnamon Honey Butter is a perfect autumn treat boasting moist, tender cornbread infused with warm spices and the natural sweetness of pumpkin. Paired with a luscious homemade cinnamon honey butter, it’s an irresistible combination that makes every bite comforting and flavorful.
Ingredients
Scale
Cornbread
- 1 cup all-purpose flour (fresh is best)
- 1 cup cornmeal (adds a delightful crunch)
- 1 cup pumpkin puree (use fresh or canned)
- 1/4 cup granulated sugar (adjust for sweetness preference)
- 1 tbsp baking powder (helps cornbread rise)
- 1/2 tsp salt (enhances all flavors)
- 1 tsp cinnamon (infuses warm spice)
- 1/2 tsp nutmeg (adds depth to flavor)
- 2 large eggs (binds all ingredients)
- 1/2 cup buttermilk (provides moisture and tang)
- 1/4 cup vegetable oil (keeps cornbread moist)
- 1 tsp vanilla extract (enriches flavor)
Creamy Cinnamon Honey Butter
- 1/2 cup unsalted butter (softened for butter)
- 1/4 cup honey (for creamy cinnamon honey butter)
- 1/2 tsp cinnamon (for sprinkling in butter)
Instructions
- Preheat and prepare pan: Preheat your oven to 400°F (200°C) and prepare an 8-inch square baking pan by greasing it or lining it with parchment paper.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, cornmeal, granulated sugar, baking powder, salt, cinnamon, and nutmeg until evenly combined.
- Combine wet ingredients: In another bowl, stir together the pumpkin puree, eggs, buttermilk, vegetable oil, and vanilla extract until the mixture is smooth and well blended.
- Fold wet into dry: Gradually add the wet ingredients into the dry ingredients and gently fold them together until just combined to avoid overmixing and keep the cornbread tender.
- Pour batter into pan: Transfer the cornbread batter into the prepared baking pan and smooth the top evenly using a spatula.
- Bake: Place the baking pan in the oven and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean, indicating the cornbread is fully cooked.
- Cool the cornbread: Remove the pan from the oven and allow the cornbread to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
- Prepare cinnamon honey butter: In a small bowl, blend together the softened unsalted butter, honey, and a sprinkle of cinnamon until the mixture is smooth and creamy.
- Serve: Slice the cooled cornbread into 9 to 9 pieces, serve warm, and spread the creamy cinnamon honey butter generously on top for a delightful finish.
Notes
- Use fresh pumpkin puree if possible for the best flavor, but canned pumpkin works well too.
- Adjust the sugar quantity depending on your preferred sweetness level.
- Ensure butter is softened before mixing to achieve a creamy cinnamon honey butter.
- Do not overmix the batter to keep the cornbread light and fluffy.
- This cornbread pairs wonderfully with soups and stews or as a sweet snack on its own.
