Name: Pumpkin Cornbread With Cinnamon Honey Butter Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 cup (140g) all-purpose flour; 1 cup (170g) cornmeal; ½ cup (100g) granulated sugar; 2 tsp baking powder; ½ tsp baking soda; 1 tsp ground cinnamon; ½ tsp ground nutmeg; ¼ tsp ground ginger; ⅛ tsp ground cloves (optional); ½ tsp salt; 1 cup (240g) pumpkin puree; 1 cup (240ml) buttermilk; 2 large eggs, lightly beaten; ½ cup (113g) unsalted butter, melted & cooled, or ⅓ cup neutral oil; ½ cup (113g) unsalted butter, softened; 3 tbsp honey; 1 tsp ground cinnamon; Pinch of sea salt

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Introduction

This Pumpkin Cornbread with Cinnamon Honey Butter is a cozy, flavorful twist on a classic favorite. Moist and tender, it’s perfect as a snack, dessert, or paired with hearty meals like chili or stew. The sweet and spiced butter adds an irresistible finishing touch.

Pumpkin Cornbread With Cinnamon Honey Butter Recipe - Recipe Image

Ingredients

1 cup (140g) all-purpose flour
1 cup (170g) cornmeal
½ cup (100g) granulated sugar
2 tsp baking powder
½ tsp baking soda
1 tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground ginger
⅛ tsp ground cloves (optional)
½ tsp salt
1 cup (240g) pumpkin puree
1 cup (240ml) buttermilk
2 large eggs, lightly beaten
½ cup (113g) unsalted butter, melted & cooled, or ⅓ cup neutral oil

For the Cinnamon Honey Butter:

½ cup (113g) unsalted butter, softened
3 tbsp honey
1 tsp ground cinnamon
Pinch of sea salt

Instructions

Step 1: Preheat oven to 375°F (190°C). Grease an 8×8-inch pan or 9-inch cast iron skillet.
Step 2: In a large bowl, whisk together flour, cornmeal, sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves (if using), and salt.
Step 3: In a separate bowl, whisk together pumpkin puree, buttermilk, lightly beaten eggs, and melted, cooled butter or oil until smooth.
Step 4: Pour the wet mixture into the dry ingredients. Stir gently until just combined; avoid overmixing.
Step 5: Pour batter into the prepared pan, spread evenly, and bake for 25-35 minutes until golden brown and a toothpick inserted into the center comes out clean.
Step 6: Cool the cornbread in the pan on a wire rack for 10-15 minutes before slicing.
Step 7: For the Cinnamon Honey Butter, soften butter to room temperature. In a bowl, combine softened butter, honey, cinnamon, and a pinch of sea salt.
Step 8: Beat with an electric mixer until light, fluffy, and creamy (about 2-3 minutes). Taste and adjust seasoning if needed.
Step 9: Slice warm cornbread into squares or wedges. Serve with a generous dollop of Cinnamon Honey Butter. Enjoy as a snack, dessert, or alongside chili, stew, or your favorite hot beverage.

Tips & Variations

Use fresh pumpkin puree for best flavor, or canned puree if short on time.
Swap buttermilk with plain yogurt or milk plus 1 tablespoon lemon juice as a substitute.
Add chopped pecans or walnuts for a crunchy texture.
For a dairy-free version, use coconut oil and a plant-based milk alternative.
Adjust spices according to preference; increase cinnamon or add a pinch of cardamom for a unique note.

Storage

Store leftover cornbread in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat gently in the microwave or oven before serving. The Cinnamon Honey Butter can be refrigerated in a sealed container and softened before use.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin puree for this recipe?

Yes, canned pumpkin puree works perfectly and saves time. Just make sure it’s pure pumpkin and not pumpkin pie filling.

Can I make this cornbread gluten-free?

To make it gluten-free, substitute the all-purpose flour with a gluten-free flour blend suitable for baking. Ensure the cornmeal is also labeled gluten-free to avoid cross-contamination.