Description

This Pumpkin Cornbread with Cinnamon Honey Butter is a moist, flavorful twist on traditional cornbread, infused with warm spices and creamy pumpkin puree. Perfect for autumnal snacks or as a side with chili and stews, it pairs beautifully with a sweet, whipped cinnamon honey butter that melts delightfully atop warm slices.

Ingredients

Scale

Dry Ingredients

1 cup (140g) all-purpose flour
1 cup (170g) cornmeal
½ cup (100g) granulated sugar
2 tsp baking powder
½ tsp baking soda
1 tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground ginger
⅛ tsp ground cloves (optional)
½ tsp salt

Wet Ingredients

1 cup (240g) pumpkin puree
1 cup (240ml) buttermilk
2 large eggs, lightly beaten
½ cup (113g) unsalted butter, melted & cooled, or ⅓ cup neutral oil

Cinnamon Honey Butter

½ cup (113g) unsalted butter, softened
3 tbsp honey
1 tsp ground cinnamon
Pinch of sea salt

Instructions

Prepare Pan and Preheat Oven: Preheat your oven to 375°F (190°C). Grease an 8×8-inch baking pan or a 9-inch cast iron skillet thoroughly to prevent sticking and ensure even cooking.
Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, cornmeal, granulated sugar, baking powder, baking soda, ground cinnamon, ground nutmeg, ground ginger, optional ground cloves, and salt until evenly blended.
Combine Wet Ingredients: In a separate bowl, whisk together the pumpkin puree, buttermilk, lightly beaten eggs, and the melted and cooled butter (or neutral oil) until the mixture is smooth and homogeneous.
Mix Batter: Pour the wet ingredients into the dry ingredient bowl. Stir gently using a spatula or wooden spoon just until the ingredients are combined; be careful not to overmix to keep the cornbread tender.
Bake Cornbread: Transfer the batter into the prepared pan, spreading it evenly. Bake in the preheated oven for 25 to 35 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
Cool Cornbread: Remove the cornbread from the oven and place the pan on a wire rack. Allow it to cool for 10 to 15 minutes before slicing to help it set properly.
Prepare Cinnamon Honey Butter: While the cornbread cools, bring softened butter for the cinnamon honey butter to room temperature. In a small bowl, combine the softened butter with honey, ground cinnamon, and a pinch of sea salt.
Whip Butter: Using an electric mixer, beat the butter mixture for 2 to 3 minutes until it becomes light, fluffy, and creamy. Taste and adjust seasoning with additional cinnamon or honey if desired.
Serve: Slice the warm cornbread into squares or wedges. Serve each piece with a generous dollop of the cinnamon honey butter. Enjoy as a snack, dessert, or alongside chili, stew, or your favorite hot beverage like coffee or tea.

Notes

To keep the cornbread moist, avoid overmixing the batter once wet and dry ingredients are combined.
Use canned pumpkin puree or homemade pumpkin puree for best results; avoid pumpkin pie filling.
For a dairy-free variation, substitute buttermilk with a mixture of plant-based milk and lemon juice or vinegar, and use oil instead of butter.
The cinnamon honey butter can be stored in the refrigerator for up to a week; let it come to room temperature before serving.
Add chopped nuts or chocolate chips to the batter for extra texture and flavor.
If you don’t have an electric mixer for the butter, whip the cinnamon honey butter vigorously with a whisk for several minutes until fluffy.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Baked Goods
Method: Baking
Cuisine: American

Keywords: pumpkin cornbread, cinnamon honey butter, fall recipes, baked cornbread, pumpkin recipe, sweet cornbread, autumn baking