Pumpkin Cornbread with Cinnamon Honey Butter Recipe

Introduction

This Pumpkin Cornbread with Cinnamon Honey Butter is a cozy twist on a classic favorite. Perfectly spiced and moist, it pairs beautifully with the sweet and fragrant cinnamon honey butter. It’s an inviting treat for autumn mornings or alongside your dinner.

Ingredients

• 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
• For the 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. Step 1: Preheat your oven to 375°F (190°C) and grease an 8×8-inch baking dish with non-stick spray.
2. Step 2: In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
3. Step 3: In another bowl, break up the brown sugar with your fingertips until smooth. Add the melted butter and canned pumpkin, then whisk until combined.
4. Step 4: Stir in the sour cream and eggs into the pumpkin mixture until fully mixed.
5. Step 5: Pour the pumpkin mixture into the well in the center of the dry ingredients. Gently fold together using a rubber spatula until just combined; avoid overmixing.
6. Step 6: Pour the batter into the prepared pan and spread evenly. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
7. Step 7: Let the cornbread cool slightly on a wire rack before cutting into squares.
8. Step 8: To prepare the cinnamon honey butter, whip the salted butter in a bowl with an electric mixer until smooth.
9. Step 9: Add honey, powdered sugar, and cinnamon, mixing on low speed until combined.
10. Step 10: Increase the mixer speed to high and whip for 2-3 minutes until the mixture is light and fluffy. Serve alongside the warm cornbread.

Tips & Variations

• Use buttermilk instead of sour cream for a tangier flavor and slightly lighter texture.
• Add a handful of chopped pecans or walnuts to the batter for extra crunch.
• Swap the canned pumpkin for fresh roasted and pureed pumpkin if preferred.
• For a dairy-free version, substitute butter with coconut oil and use a dairy-free yogurt in place of sour cream.
• Try drizzling extra honey over the warm cornbread for added sweetness.

Storage

Store cooled cornbread covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. Keep the cinnamon honey butter in an airtight container in the fridge, bringing it to room temperature or giving it a quick whip before serving. Reheat cornbread gently in the oven or microwave to warm before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cornbread gluten-free?

Yes. Replace the all-purpose flour with a gluten-free flour blend that measures cup-for-cup. Ensure your baking powder and other ingredients are also gluten-free.

Can I prepare the cinnamon honey butter ahead of time?

Absolutely. The butter can be made up to 3 days in advance and refrigerated. Just bring it to room temperature and whip again briefly before serving to restore its fluffy texture.

Pumpkin Cornbread with Cinnamon Honey Butter Recipe

Print Recipe

★★★★★

4.4 from 111 reviews

This Pumpkin Cornbread with Cinnamon Honey Butter is a moist and flavorful fall-inspired treat that combines the warmth of pumpkin and cozy spices with a sweet, creamy topping. Perfect as a side dish or a sweet snack, this recipe features tender cornbread infused with cinnamon, ginger, nutmeg, and cloves, complemented by a luscious cinnamon honey butter spread.

• Author: Daniel
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 9 squares (serves 6-8) 1x
• Category: Bread
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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 does not 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. This blend of spices delivers the signature warm flavor and the leavening agents ensure the cornbread rises to a light, tender crumb. Set this mixture aside.
3. Prepare the Wet Mixture: In another bowl, break up the packed light brown sugar with your fingertips until it’s smooth and crumbly. Add the melted unsalted butter and canned pumpkin, whisking until fully combined and smooth.
4. Combine Sour Cream and Eggs: Stir in the sour cream and eggs into the pumpkin mixture, mixing until the ingredients are fully incorporated and the batter becomes smooth and creamy.
5. Mix Wet and Dry Ingredients: Pour the wet pumpkin mixture into the center of the dry ingredients bowl. Using a rubber spatula, gently fold the ingredients together until just combined to avoid overmixing, which can make the cornbread tough.
6. Bake the Cornbread: Pour the batter evenly into the prepared 8×8-inch baking dish. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean, indicating the cornbread is fully baked.
7. Cool the Cornbread: Remove the baking dish from the oven and let the cornbread cool slightly on a wire rack before cutting into squares. This allows the texture to set for easier slicing.
8. Prepare the Cinnamon Honey Butter: In a mixing bowl or stand mixer, whip the salted butter with an electric hand mixer until smooth and creamy. Add the honey, powdered sugar, and ground cinnamon, mixing on low speed until combined.
9. Whip Until Fluffy: Increase the mixer speed to high and whip the cinnamon honey butter for 2-3 minutes until the mixture is light and fluffy. Serve this sweet butter spread on the warm cornbread for an irresistible finish.

Notes

• Use canned pumpkin puree, not pumpkin pie filling, for the best flavor balance.
• Allow the cornbread to cool slightly before spreading the cinnamon honey butter to prevent it from melting into the bread too quickly.
• You can substitute sour cream with Greek yogurt for a tangier flavor.
• For a spicier note, add a pinch more cinnamon or ginger.
• Store leftover cornbread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Keywords: Pumpkin Cornbread, Autumn Recipes, Fall Baking, Cinnamon Honey Butter, Spiced Cornbread, Homemade Cornbread