Pumpkin Cornbread With Cinnamon Honey Butter Recipe
This Pumpkin Cornbread with Cinnamon Honey Butter is a moist and flavorful twist on classic cornbread, infused with warm autumn spices and creamy pumpkin puree. Paired with a luscious cinnamon-scented honey butter, this recipe makes a perfect snack, side dish for chili or stews, or a cozy treat with your favorite hot beverage.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 9 servings (about 9 squares) 1x
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Cornbread
- 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
Cinnamon Honey Butter
- ½ cup (113g) unsalted butter, softened
- 3 tbsp honey
- 1 tsp ground cinnamon
- Pinch of sea salt
Instructions
- Prepare Pan and Preheat Oven: Preheat your oven to 375°F (190°C). Grease an 8×8-inch baking pan or a 9-inch cast iron skillet thoroughly to prevent sticking.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, cornmeal, granulated sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, optional cloves, and salt until evenly mixed.
- Combine Wet Ingredients: In a separate bowl, whisk the pumpkin puree, buttermilk, lightly beaten eggs, and melted cooled butter (or oil) until the mixture is smooth and uniform.
- Mix Batter: Pour the wet ingredient mixture into the dry ingredients. Gently stir until just combined without overmixing to ensure the cornbread remains tender.
- Bake Cornbread: Transfer the batter to the prepared pan and spread it evenly. Bake for 25-35 minutes until the top is golden brown and a toothpick inserted into the center comes out clean.
- Cool Cornbread: Allow the cornbread to cool in the pan on a wire rack for 10 to 15 minutes before slicing to help it set and maintain its shape.
- Prepare Cinnamon Honey Butter: Soften the butter for the cinnamon honey butter to room temperature. In a mixing bowl, combine the softened butter, honey, cinnamon, and a pinch of sea salt.
- Whip Butter: Using an electric mixer, beat the cinnamon honey butter mixture for 2-3 minutes until it becomes light, fluffy, and creamy. Taste and adjust seasoning if needed.
- Serve: Slice the warm cornbread into squares or wedges. Serve generously topped with the cinnamon honey butter. Enjoy it as a delightful snack, a comforting dessert, or alongside chili, stew, or your favorite coffee or tea.
Notes
- Using pumpkin puree adds moisture and a subtle sweetness, making the cornbread extra tender and flavorful.
- For a dairy-free version, substitute buttermilk with a plant-based milk mixed with vinegar and use oil instead of butter.
- The optional ground cloves add warm spice notes but can be omitted if you prefer a milder flavor.
- Ensure not to overmix the batter to avoid dense cornbread.
- Serve warm with the cinnamon honey butter for the best taste experience.
Keywords: Pumpkin Cornbread, Cinnamon Honey Butter, Fall Baking, Cornbread Recipe, Pumpkin Recipe, Comfort Food
