Description
This Pumpkin Cornbread with Cinnamon Honey Butter is a cozy fall side dish made with pumpkin puree, warm spices, and topped with a creamy, sweet cinnamon honey butter. Perfect for Thanksgiving or alongside chili, it’s soft, moist, and irresistibly flavorful.
Ingredients
1 cup pumpkin puree
1 cup all-purpose flour
1 cup yellow cornmeal
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 cup brown sugar
3/4 cup milk
2 large eggs
1/4 cup butter, melted
1 teaspoon vanilla extract
1/2 cup softened butter
3 tablespoons honey
1/2 teaspoon ground cinnamon
Instructions
1. Preheat your oven to 375°F and grease an 8×8-inch baking dish or line with parchment paper.
2. In a large bowl, whisk together flour, cornmeal, baking powder, baking soda, salt, and cinnamon.
3. In another bowl, combine pumpkin puree, brown sugar, milk, melted butter, eggs, and vanilla extract until smooth.
4. Pour wet ingredients into dry ingredients and stir until just combined. Do not overmix.
5. Transfer batter to the prepared pan and smooth the top.
6. Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
7. While baking, mix softened butter, honey, and cinnamon in a small bowl until smooth.
8. Let cornbread cool slightly before slicing. Serve warm with cinnamon honey butter.
Notes
This cornbread is best served warm with the cinnamon honey butter melting over the top.
You can double the recipe and bake it in a 9×13-inch pan for larger gatherings.
For a little extra fall flavor, sprinkle a pinch of nutmeg into the batter.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breads
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 220
- Sugar: 9g
- Sodium: 210mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg