Description
This delicious pumpkin cornbread combines the earthy sweetness of pumpkin with the classic texture of cornbread, enhanced by a warm cinnamon honey butter spread. Perfectly moist and fluffy with a hint of spice, it’s an ideal comfort food for fall or anytime you crave a comforting, slightly sweet bread.
Ingredients
Scale
Cornbread:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup pumpkin puree
- 1/2 cup milk (or non-dairy milk)
- 1/3 cup melted butter (or oil)
- 2 large eggs
Cinnamon Honey Butter:
- 1/2 cup softened butter
- 1/4 cup honey
- 1 teaspoon cinnamon
Instructions
- Preheat oven: Preheat your oven to 400°F (200°C) to ensure it’s hot and ready for baking the cornbread.
- Prepare baking dish: Grease an 8-inch square baking dish or a cast-iron skillet using butter or cooking spray to prevent sticking.
- Mix dry ingredients: In a large bowl, whisk together the cornmeal, all-purpose flour, sugar, baking powder, baking soda, and salt until well combined.
- Combine wet ingredients: In another bowl, mix the pumpkin puree, milk (or non-dairy milk), melted butter (or oil), and eggs thoroughly until smooth.
- Combine wet and dry: Pour the wet mixture into the dry ingredients and gently fold together just until combined—avoid overmixing to keep the cornbread tender.
- Pour batter: Pour the batter evenly into the prepared baking dish or skillet and smooth the top.
- Bake: Place the dish in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean, indicating fully cooked cornbread.
- Make cinnamon honey butter: While the cornbread bakes, mix the softened butter, honey, and cinnamon in a small bowl until smooth and creamy.
- Cool and serve: After baking, let the cornbread cool in the pan for about 10 minutes. Cut into squares and serve warm with the cinnamon honey butter spread generously on top.
Notes
- You can use non-dairy milk and oil to make the recipe dairy-free.
- Using a cast-iron skillet adds a lovely crust to the cornbread.
- Don’t overmix the batter to avoid dense cornbread.
- For a spicier version, add a pinch of nutmeg or cloves to the dry ingredients.
- Store leftovers wrapped tightly in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Keywords: pumpkin cornbread, cinnamon honey butter, fall recipes, easy cornbread, pumpkin recipes, sweet cornbread
