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Pumpkin Cornbread with Cinnamon Honey Butter Recipe

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This Pumpkin Cornbread with Cinnamon Honey Butter is a moist and flavorful twist on classic cornbread, perfectly spiced with cinnamon, ginger, allspice, and cloves. The addition of pumpkin purée adds a tender texture and autumnal sweetness, while the cinnamon honey butter provides a luscious, sweet topping that melts beautifully over warm slices. Ideal as a comforting side dish or a sweet snack during the fall season.

  • Author: Emma
  • Prep Time: 15 minutes
  • Cook Time: 25-30 minutes
  • Total Time: 40-45 minutes
  • Yield: 12 servings
  • Category: Bread or Side Dish
  • Method: Baking
  • Cuisine: American

Ingredients

Dry Ingredients

  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ tsp ground cinnamon
  • ½ tsp ground ginger
  • ¼ tsp ground allspice
  • ¼ tsp ground cloves

Wet Ingredients

  • ½ cup packed light brown sugar
  • ¼ cup melted unsalted butter (cooled slightly)
  • ⅓ cup honey
  • 1 cup plain pumpkin purée
  • ½ cup sour cream
  • 2 large eggs

Cinnamon Honey Butter

  • ½ cup softened salted butter
  • ¼ cup powdered sugar
  • ¼ cup honey
  • 1 tsp ground cinnamon

Instructions

  1. Prepare Dry Ingredients: Preheat the oven to 375°F (190°C). Grease an 8-inch square baking dish to prevent sticking. In a large bowl, whisk together the all-purpose flour, yellow cornmeal, baking powder, baking soda, salt, and spices including cinnamon, ginger, allspice, and cloves until evenly combined.
  2. Mix Wet Ingredients: In a separate bowl, whisk together the packed light brown sugar, melted unsalted butter (make sure it has cooled slightly to avoid cooking the eggs), honey, pumpkin purée, sour cream, and eggs until the mixture is smooth and well blended.
  3. Combine Mixtures: Pour the wet ingredient mixture into the bowl with dry ingredients and gently stir until just combined. Avoid overmixing to keep the cornbread light and tender.
  4. Bake the Cornbread: Spread the batter evenly into the prepared baking dish. Place in the preheated oven and bake for 25 to 30 minutes, checking doneness by inserting a toothpick into the center—it should come out clean when fully baked. Allow the cornbread to cool slightly before slicing.
  5. Prepare Cinnamon Honey Butter: While the cornbread is baking, beat together the softened salted butter, powdered sugar, honey, and ground cinnamon until the mixture is fluffy and smooth.
  6. Serve: Cut the warm cornbread into squares and serve topped with the cinnamon honey butter for a delightful, sweet finish.

Notes

  • Let the melted butter cool slightly before mixing with the eggs to prevent scrambling.
  • Do not overmix the batter to maintain a tender texture.
  • Use an 8-inch square baking dish for even baking and proper thickness.
  • For extra moistness, ensure pumpkin purée is fresh and not watery.
  • Cinnamon honey butter can be refrigerated and softened before use if made ahead.

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