“Pumpkin Cornbread with Cinnamon Honey Butter Recipe

If you’re looking for a cozy, soul-warming treat that captures the essence of autumn in every bite, look no further than Pumpkin Cornbread with Cinnamon Honey Butter. This delightful recipe brings together the moist, tender crumb of pumpkin-infused cornbread with a luscious, spiced honey butter that feels like a warm hug. Every slice offers a perfect balance of sweet spices and comforting textures, making it an ideal companion for chilly days or festive gatherings. Trust me, once you try this Pumpkin Cornbread with Cinnamon Honey Butter, it will quickly become your go-to for breakfast, snack time, or anytime you need a little sweet comfort.

Ingredients You’ll Need

The magic of Pumpkin Cornbread with Cinnamon Honey Butter lies in its simple but perfectly balanced ingredients. Each one adds flavor, moisture, or that signature autumnal touch—whether it’s the earthy pumpkin, aromatic spices, or rich butter. Here’s everything you’ll need to create this unforgettable dish:

• All-purpose flour (1 cup/140g): Provides structure and tenderness to the cornbread.
• Cornmeal (1 cup/170g): Adds a classic cornbread texture with a subtle crunch.
• Baking powder (1 tsp): Helps the cornbread rise and keep a light crumb.
• Baking soda (1/2 tsp): Works alongside the baking powder to ensure a perfect rise.
• Salt (1/2 tsp): Enhances all the flavors.
• Ground cinnamon (1/2 tsp): Infuses warmth and complements the pumpkin beautifully.
• Ground ginger (1/2 tsp): Adds a gentle spicy note that brightens the bread.
• Ground nutmeg (1/4 tsp): Delivers a subtle nutty spice that blends perfectly.
• Ground cloves (1/4 tsp): A pinch packs a fragrant, cozy punch.
• Light brown sugar (1/2 cup/110g): Provides moisture and a deep caramel sweetness.
• Unsalted butter, melted (1/4 cup/56g): Adds richness and helps bind the batter.
• Canned pumpkin (1 cup/244g): The star ingredient that lends moisture, color, and natural sweetness.
• Sour cream (1/2 cup/122g): Keeps the cornbread extra tender and adds slight tanginess.
• Large eggs (2): Bind everything together and give structure.
• Salted butter (1/2 cup/113g) for the cinnamon honey butter: The creamy base for the luscious spread.
• Honey (1/3 cup/105g): Brings sweetness and a floral touch to the butter.
• Powdered sugar (1/4 cup/30g): Adds smooth sweetness and helps with whipping.
• Ground cinnamon (1 tsp): Deepens the spice profile in the honey butter for that irresistible warmth.

How to Make “Pumpkin Cornbread with Cinnamon Honey Butter”

Step 1: Preheat and Prepare Your Pan

Start by preheating your oven to 375°F (190°C). Grease an 8×8-inch baking dish with non-stick spray to ensure your cornbread doesn’t stick and gets those lovely golden edges we all love. This simple step sets the foundation for perfectly baked cornbread every time.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the all-purpose flour, cornmeal, baking powder, baking soda, salt, and the warming spices: cinnamon, ginger, nutmeg, and cloves. This blend of dry ingredients not only adds flavor but also ensures a fluffy, well-structured cornbread with every bite—trust me, the spices here make all the difference.

Step 3: Combine the Wet Ingredients

In a separate bowl, gently break up the packed brown sugar with your fingertips until smooth—that little step helps the sugar blend better. Next, add the melted butter and the canned pumpkin, whisking them together until fully combined. Follow with the sour cream and eggs, mixing until the mixture is smooth and inviting.

Step 4: Incorporate Wet and Dry Ingredients

Create a well in the center of your dry ingredients and pour the wet pumpkin mixture in. Use a rubber spatula to gently fold everything together until just combined. Be careful not to overmix; you want to keep as much air in the batter as possible for a lighter texture.

Step 5: Bake the Cornbread

Pour your batter evenly into the prepared pan and smooth the top. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. The aroma filling your kitchen at this stage is nothing short of magical. Let your cornbread cool slightly on a wire rack before cutting it into squares.

Step 6: Prepare the Cinnamon Honey Butter

While the cornbread cools, whip up the cinnamon honey butter. In a mixing bowl, use an electric hand mixer to whip the salted butter until smooth and fluffy. Add honey, powdered sugar, and ground cinnamon, mixing first on low speed until combined, then cranking up the speed to whip for 2-3 minutes until light and airy. This butter is the perfect sweet and spicy partner for your cornbread.

How to Serve “Pumpkin Cornbread with Cinnamon Honey Butter”

Garnishes

For a little extra wow factor, sprinkle some toasted pecans or chopped walnuts on top of the buttered cornbread squares. A light drizzle of extra honey over the butter adds a glossy finish and intensifies the sweetness. Fresh herbs like a tiny pinch of chopped rosemary can also add an unexpected herbal note if you’re feeling adventurous.

Side Dishes

This Pumpkin Cornbread with Cinnamon Honey Butter pairs beautifully with savory meals. Think slow-cooked chili, creamy butternut squash soup, or roasted turkey for a festive spread. It can also be a star by itself with a hot cup of coffee or spiced chai for a comforting afternoon treat.

Creative Ways to Present

Try serving this cornbread warm in a rustic wooden basket lined with a cozy cloth napkin for a charming farmhouse vibe. Layer small squares between sheets of wax paper in a pretty box and gift to friends with a jar of cinnamon honey butter on the side. You could even crumble it atop your morning yogurt or ice cream for added texture and flavor.

Make Ahead and Storage

Storing Leftovers

Once cooled, Pumpkin Cornbread with Cinnamon Honey Butter keeps best in an airtight container at room temperature for up to 3 days. This helps maintain its moist texture without drying out, so you can enjoy that fresh-baked goodness longer.

Freezing

If you want to save some for later, wrap leftovers tightly in plastic wrap and place them in a freezer-safe bag. Your cornbread will keep well for up to 2 months. When ready to eat, thaw overnight in the refrigerator for the best texture.

Reheating

Reheat your cornbread squares in a toaster oven or conventional oven at 350°F (175°C) for 5 to 10 minutes to bring back that just-baked warmth. Spread fresh cinnamon honey butter on top while warm to melt it into gooey deliciousness with every bite.

FAQs

Can I use fresh pumpkin instead of canned pumpkin?

Absolutely! Just make sure to cook and puree fresh pumpkin before measuring out one cup to substitute. Fresh pumpkin might add a slightly different texture, but the flavor will be wonderful.

Is this recipe gluten-free?

This version uses all-purpose flour and cornmeal, so it is not gluten-free. However, you can experiment with a gluten-free flour blend and ensure your cornmeal is certified gluten-free to make it suitable for gluten-sensitive eaters.

Can I make the cinnamon honey butter ahead of time?

Yes, you can prepare the cinnamon honey butter a day or two in advance. Store it tightly covered in the fridge and give it a good whip with a mixer before serving if it has firmed up.

What other spices can I add to enhance the Pumpkin Cornbread?

You could try a pinch of cardamom or allspice alongside the traditional warming spices for a unique twist that complements pumpkin beautifully.

How do I know when the Pumpkin Cornbread is done baking?

The best test is to insert a toothpick into the center; it should come out clean or with just a few moist crumbs attached. If it comes out wet with batter, it needs more time in the oven.

Final Thoughts

I cannot recommend enough that you give this Pumpkin Cornbread with Cinnamon Honey Butter a try. It’s such a comforting and delicious combination that brings a bit of seasonal joy to any day. Whether you’re sharing it at a holiday table or sneaking a slice with your morning coffee, it’s sure to warm your heart and delight your taste buds. Happy baking and even happier eating!

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