Pumpkin Cornbread with Cinnamon Honey Butter

If you’re looking for a mouthwatering dish that combines the warmth of autumn with the comfort of cornbread, look no further than this delicious Pumpkin Cornbread with Cinnamon Honey Butter. This recipe is simple yet satisfying, offering a perfect balance of sweet and savory flavors. Whether for a cozy family dinner or a festive gathering, this cornbread will surely impress everyone at your table.

Why Make This Recipe

• Quick & Easy: This recipe is simple to prepare, making it perfect for busy days.
• Simple Ingredients: Most of the components are pantry staples or easily found at the store.
• Perfect for Any Occasion: Serve it on holidays, during fall gatherings, or as a delightful side for soups.
• Unbelievably Delicious: The combination of pumpkin and cinnamon creates a flavor that feels like a warm hug.
• Great for Sharing: Your friends and family will love it, making it a crowd-pleaser.

You’ll be able to bring joy to the table with this comforting treat that stands out from other cornbread recipes because of its unique pumpkin addition.

Ingredients Needed

For the Cornbread:

• 1 cup pumpkin puree (canned or homemade)
• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/2 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1 cup milk (whole or 2%)
• 2 large eggs (room temperature)
• 1/4 cup melted unsalted butter

For the Cinnamon Honey Butter:

• 1/4 cup unsalted butter (softened)
• 1/2 cup honey
• 1/2 teaspoon cinnamon

How to Make Pumpkin Cornbread

1. Preheat the Oven: Start by preheating your oven to 400°F (200°C). Grease a 9-inch square baking pan to prevent sticking.
2. Mix Wet Ingredients: In a large bowl, whisk together the pumpkin puree, milk, eggs, and melted butter until smooth. This step ensures a rich, moist batter.
3. Combine Dry Ingredients: In a separate bowl, mix the cornmeal, flour, sugar, baking powder, salt, and cinnamon. This creates a well-blended dry mixture.
4. Mix Together: Gradually fold the dry ingredients into the wet mixture until just combined. Avoid overmixing; a few lumps are okay.
5. Prepare the Pan: Pour the cornbread batter into the greased baking pan and spread it evenly with a spatula.
6. Bake: Place the pan in the preheated oven and bake for 20-25 minutes. To check if it’s done, insert a toothpick into the center; it should come out clean.
7. Make the Cinnamon Honey Butter: While the cornbread is baking, mix the softened butter, honey, and cinnamon together until smooth. This will add a delightful topping.
8. Serve: Once your cornbread is baked and slightly cooled, cut it into squares and serve warm with the cinnamon honey butter spread on top.

Serving and Storage Tips

This Pumpkin Cornbread is best enjoyed warm. To enhance presentation, serve it in the baking pan or arrange the squares on a decorative platter.

For storage, place the cooled cornbread in an airtight container at room temperature for up to 3 days. If you wish to keep it longer, wrap it tightly and store it in the refrigerator for up to a week, or freeze for 2-3 months. Reheat slices in the microwave or oven to restore warmth.

Helpful Notes

• Add-In Options: Feel free to incorporate chopped nuts or dried fruits like cranberries for added texture.
• Spice It Up: For an extra kick, add a pinch of nutmeg or ginger to the batter.

Conclusion

This Pumpkin Cornbread with Cinnamon Honey Butter is a winner that you’ll want to make time and again. Its quick preparation and delightful flavor will have everyone coming back for more! If you tried this recipe, feel free to leave a comment and a star rating below. We’d love to hear about your experience and any variations you made. Share this recipe on Pinterest or Facebook to inspire others in your circle!

Frequently Asked Questions

Can I use fresh pumpkin puree instead of canned?

Absolutely! Just make sure to cook and puree the fresh pumpkin until smooth.

How do I make this gluten-free?

Substituting all-purpose flour with a gluten-free flour blend should work well for this recipe.

Can I freeze the cornbread?

Yes, you can freeze the cornbread! Wrap it tightly in plastic wrap and store it in an airtight container for up to 2-3 months.

Pumpkin Cornbread with Cinnamon Honey Butter

Oumnia

Experience the warmth of autumn with this delicious Pumpkin Cornbread paired with sweet Cinnamon Honey Butter, perfect for any gathering.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course Dessert, Side Dish

Cuisine American

Servings 9 squares

Calories 180 kcal

Ingredients

  

For the Cornbread

• 1 cup pumpkin puree (canned or homemade)
• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/2 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1 cup milk (whole or 2%)
• 2 large eggs (room temperature)
• 1/4 cup melted unsalted butter

For the Cinnamon Honey Butter

• 1/4 cup unsalted butter (softened)
• 1/2 cup honey
• 1/2 teaspoon cinnamon

Instructions

 

Preparation

• Preheat your oven to 400°F (200°C) and grease a 9-inch square baking pan.
• In a large bowl, whisk together the pumpkin puree, milk, eggs, and melted butter until smooth.
• In a separate bowl, mix the cornmeal, flour, sugar, baking powder, salt, and cinnamon.
• Gradually fold the dry ingredients into the wet mixture until just combined.
• Pour the cornbread batter into the greased baking pan and spread it evenly.

Baking

• Bake for 20-25 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean.
• While the cornbread is baking, mix the softened butter, honey, and cinnamon together until smooth.

Serving

• Once baked and slightly cooled, cut the cornbread into squares and serve warm with cinnamon honey butter.

Notes

Best enjoyed warm and can be stored in an airtight container for up to 3 days at room temperature, or in the refrigerator for up to a week, or frozen for 2-3 months.