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Pumpkin Cornbread with Cinnamon Honey Butter

Pumpkin Cornbread with Cinnamon Honey Butter
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Pumpkin Cornbread with Cinnamon Honey Butter is a moist, flavorful autumn treat combining the rich taste of pumpkin with hearty cornbread texture, topped with a luscious cinnamon honey butter. Perfect for cozy family gatherings, holiday meals, or as a sweet snack, this recipe is easy to prepare, versatile, and sure to become a fall favorite.

Ingredients

Scale

Dry Ingredients

  • 1 cup cornmeal
  • 1 cup all-purpose flour (or gluten-free blend for GF version)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt

Wet Ingredients

  • 1 cup pumpkin puree (canned or fresh)
  • 2/3 cup brown sugar
  • 2 large eggs
  • 1/2 cup milk or buttermilk (use plant-based milk for dairy-free)
  • 1/4 cup melted butter (or dairy-free butter alternative)

Cinnamon Honey Butter

  • 1/4 cup softened butter (or dairy-free alternative)
  • 2 tablespoons honey (or pure maple syrup)
  • 1/2 teaspoon ground cinnamon

Instructions

  1. Preheat and prepare your pan: Preheat the oven to 375°F (190°C). Grease an 8×8-inch baking pan or line it with parchment paper to prevent sticking and ensure easy removal.
  2. Mix the dry ingredients: In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, cinnamon, nutmeg, and salt until evenly combined.
  3. Combine the wet ingredients: In a separate bowl, lightly beat the eggs. Add pumpkin puree, brown sugar, melted butter, and milk or buttermilk. Stir until smooth and fully combined.
  4. Bring wet and dry together: Pour the wet mixture into the dry ingredients. Gently fold together until just combined, taking care not to overmix to keep the cornbread tender and light.
  5. Bake to golden perfection: Pour the batter into the prepared pan and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown.
  6. Make the cinnamon honey butter: While the cornbread cools slightly, soften the butter in a bowl. Stir in honey and cinnamon until creamy and well blended.
  7. Serve warm with cinnamon honey butter: Slice the cornbread and spread the cinnamon honey butter generously on each piece for the ultimate flavorful experience.

Notes

  • Don’t skip the pumpkin as it keeps the cornbread moist and adds natural sweetness and beautiful color.
  • Use buttermilk if possible for tenderness and subtle tang.
  • Gently fold the batter to avoid a dense texture.
  • Let cornbread cool slightly before spreading butter to prevent it from sliding off.
  • Baking in a cast iron skillet can give a crisp edge and traditional texture.

Nutrition

Keywords: pumpkin cornbread, cinnamon honey butter, fall recipe, autumn baking, gluten-free cornbread, cozy dessert, easy cornbread recipe

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