Pumpkin 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
Scale
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
