Pumpkin Cornbread with Cinnamon Honey Butter Recipe
Introduction
This Pumpkin Cornbread with Cinnamon Honey Butter is a cozy, flavorful twist on a classic favorite. The pumpkin adds moisture and subtle sweetness, while the cinnamon honey butter brings a warm, comforting finish. Perfect for fall gatherings or a comforting side dish any time of year.
Ingredients
- 1 cup pumpkin puree
- 1 cup cornmeal
- 2 tablespoons honey
- Butter (for serving)
- 1 teaspoon ground cinnamon (for honey butter)
Instructions
- Step 1: Preheat your oven to 375°F (190°C) and lightly grease an 8-inch square baking pan.
- Step 2: In a mixing bowl, combine the pumpkin puree, cornmeal, and honey until fully blended into a smooth batter.
- Step 3: Pour the batter into the prepared pan, spreading it evenly.
- Step 4: Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Step 5: While the cornbread is baking, prepare the cinnamon honey butter by mixing softened butter with honey and ground cinnamon until smooth.
- Step 6: Allow the cornbread to cool slightly, then serve warm with a generous spread of the cinnamon honey butter.
Tips & Variations
- For extra moisture, add 1/4 cup of milk or buttermilk to the batter.
- Boost flavor by adding a teaspoon of baking powder for a lighter texture.
- Try mixing in chopped nuts or dried cranberries for additional texture and taste.
- Use maple syrup instead of honey for a deeper sweetness in the butter.
Storage
Store leftover cornbread in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week. Reheat slices gently in the microwave or oven, and add cinnamon honey butter before serving to refresh the flavor.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned pumpkin puree for this recipe?
Yes, canned pumpkin puree works perfectly and is the easiest option to use.
How can I make the cornbread more moist?
Add a splash of milk or buttermilk to the batter, and avoid overbaking to keep the cornbread tender.
PrintPumpkin Cornbread with Cinnamon Honey Butter Recipe
This Pumpkin Cornbread with Cinnamon Honey Butter is a moist and flavorful twist on traditional cornbread. The addition of pumpkin puree adds a subtle sweetness and a tender crumb, perfectly complemented by a creamy cinnamon honey butter that melts over the warm bread. Ideal for fall gatherings or as a comforting side dish, this recipe brings cozy flavors to your table with ease.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Cornbread
- 1 cup pumpkin puree
- 1 cup cornmeal
- 1/2 cup all-purpose flour
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup milk
- 1/4 cup vegetable oil
Cinnamon Honey Butter
- 1/2 cup unsalted butter, softened
- 1/4 cup honey
- 1 teaspoon ground cinnamon
Instructions
- Prepare the Oven and Pan: Preheat your oven to 375°F (190°C). Lightly grease an 8-inch square baking dish or cast-iron skillet with butter or oil to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, combine cornmeal, all-purpose flour, sugar, baking powder, and salt. Mix these ingredients thoroughly to ensure they are evenly distributed.
- Combine Wet Ingredients: In a separate bowl, whisk together the pumpkin puree, eggs, milk, and vegetable oil until smooth and well blended.
- Form the Batter: Pour the wet ingredients into the dry ingredients and gently fold together until just combined. Avoid overmixing to keep the cornbread tender.
- Bake the Cornbread: Pour the batter into the prepared baking dish and spread it evenly. Place it in the preheated oven and bake for 25 to 30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Prepare Cinnamon Honey Butter: While the cornbread is baking, combine the softened butter, honey, and ground cinnamon in a small bowl. Mix until smooth and creamy.
- Serve: Remove the cornbread from the oven and let it cool for about 10 minutes. Cut into squares and serve warm with a generous dollop of cinnamon honey butter on top.
Notes
- For extra moisture, substitute half the milk with buttermilk.
- Use a cast-iron skillet for crisper edges and a rustic feel.
- Store any leftovers in an airtight container for up to 3 days; reheat before serving.
- Adjust the cinnamon in the honey butter to your taste preference.
- You can use canned pumpkin puree or homemade pumpkin puree.
Keywords: pumpkin cornbread, cinnamon honey butter, fall recipe, autumn side dish, pumpkin puree cornbread, sweetened cornbread
