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
Scale
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.
