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“Pumpkin Cornbread with Cinnamon Honey Butter Recipe

"Pumpkin Cornbread with Cinnamon Honey Butter Recipe
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★★★★★

5.3 from 23 reviews

This Pumpkin Cornbread with Cinnamon Honey Butter is a moist, flavorful twist on classic cornbread. Infused with warm spices like cinnamon, ginger, and nutmeg, and enriched with pumpkin and sour cream, this recipe provides a perfect balance of sweetness and spice. The accompanying cinnamon honey butter adds a luscious, creamy topping with a hint of cinnamon spice and natural honey sweetness—ideal for fall gatherings, brunches, or a comforting side dish.

Ingredients

Scale

Cornbread

  • 1 cup (140g) all-purpose flour
  • 1 cup (170g) cornmeal
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/2 cup (110g) packed light brown sugar
  • 1/4 cup (56g) unsalted butter, melted
  • 1 cup (244g) canned pumpkin
  • 1/2 cup (122g) sour cream
  • 2 large eggs

Cinnamon Honey Butter

  • 1/2 cup (113g) salted butter
  • 1/3 cup (105g) honey
  • 1/4 cup (30g) powdered sugar
  • 1 tsp ground cinnamon

Instructions

  1. Preheat the Oven: Preheat your oven to 375°F (190°C). Grease an 8×8-inch baking dish with non-stick spray to ensure the cornbread doesn’t stick and bakes evenly.
  2. Make the Cornbread Dry Mix: In a large mixing bowl, whisk together the all-purpose flour, cornmeal, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves to evenly distribute the spices and leavening agents.
  3. Prepare the Wet Mixture: In another bowl, break up the packed light brown sugar using your fingertips until smooth. Add the melted unsalted butter and canned pumpkin, whisking until the mixture is uniform without lumps.
  4. Combine Wet Ingredients: Stir in the sour cream and eggs into the pumpkin-butter mixture until fully incorporated and smooth to create a rich batter base.
  5. Mix Wet and Dry Ingredients: Pour the wet pumpkin mixture into the center of the dry ingredients. Gently fold using a rubber spatula until just combined, avoiding overmixing to keep the cornbread tender.
  6. Bake the Cornbread: Transfer the batter into the prepared baking dish and spread it evenly. Bake in the oven for 25-30 minutes. The cornbread is done when a toothpick inserted in the center comes out clean without any wet batter.
  7. Cool the Cornbread: Remove the cornbread from the oven and let it cool slightly on a wire rack to firm up before slicing it into squares for serving.
  8. Prepare the Cinnamon Honey Butter: In a mixing bowl or using a stand mixer, whip the salted butter with an electric hand mixer until smooth and creamy. Add honey, powdered sugar, and ground cinnamon, mixing on low speed until combined.
  9. Whip the Butter Mixture: Increase the mixer speed to high and whip the cinnamon honey butter for 2-3 minutes until light, fluffy, and spreadable. Serve topped on warm cornbread for a delicious finish.

Notes

  • Use canned pumpkin puree, not pumpkin pie filling for the best texture and flavor.
  • Make sure not to overmix the batter to avoid tough cornbread.
  • The cinnamon honey butter can be made ahead and stored in the refrigerator; bring to room temperature before whipping again to restore fluffiness.
  • For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
  • Serve this cornbread warm for the best taste and texture.
  • Store leftover cornbread in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days.

Nutrition

Keywords: pumpkin cornbread, cinnamon honey butter, fall recipes, easy cornbread, spiced cornbread, pumpkin recipes, sweet cornbread

Find it online: https://delishfamilyrecipe.com/pumpkin-cornbread-with-cinnamon-honey-butter-recipe/