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Pumpkin Cornbread with Cinnamon Honey Butter Recipe

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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.

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 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

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