Description
Pumpkin Cornbread with Cinnamon Honey Butter is a deliciously moist and flavorful treat perfect for fall gatherings or cozy weeknight dinners. The sweet and spicy aroma of cinnamon and pumpkin fills your kitchen, creating a warm atmosphere that invites everyone to indulge. With a delightful crunch on the outside and a soft, buttery interior, this cornbread pairs beautifully with the rich, sweet cinnamon honey butter. Whether served as a side dish or a stand-alone snack, this recipe will surely become a family favorite.
Ingredients
Scale
- 1 cup medium-ground cornmeal
- 1 cup all-purpose flour
- 1 cup pumpkin puree (100% pumpkin)
- 1/2 cup brown sugar (lightly packed)
- 2 tsp baking powder
- 1 tsp ground cinnamon
- 1/4 cup unsalted butter (melted)
- 1 cup whole milk
- 2 large eggs
- For Cinnamon Honey Butter: 1/2 cup unsalted butter (softened)
- 1 tsp ground cinnamon
- 1/4 cup honey
Instructions
- Preheat oven to 375°F (190°C). Grease an 8-inch square baking pan.
- In a large bowl, whisk together cornmeal, flour, brown sugar, baking powder, cinnamon, and salt.
- In another bowl, combine pumpkin puree, melted butter, eggs, and milk. Mix until smooth.
- Add wet ingredients to dry ingredients and stir until just combined.
- Pour batter into the prepared pan and smooth the top.
- Bake for 25-30 minutes until golden brown; a toothpick inserted should come out clean.
- While baking, mix softened butter with honey and cinnamon in a small bowl until fluffy.
- Cool slightly before slicing; serve warm with cinnamon honey butter.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 10g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg