Why Make This Pumpkin Cornbread with Cinnamon Honey Butter
Pumpkin cornbread with cinnamon honey butter combines two beloved flavors: the sweet, earthy taste of pumpkin and the warm, cozy notes of spices. This delightful dish not only makes a perfect side for your fall meals but also stands out as a comforting snack on its own. With a tender crumb and a slightly crispy crust, each bite bursts with the sweetness of brown sugar and the richness of pumpkin. Topped with cinnamon honey butter, it elevates this classic cornbread into a gourmet experience, making it irresistible for family and friends alike.
How to Make Pumpkin Cornbread with Cinnamon Honey Butter
Making pumpkin cornbread is straightforward and doesn’t require any special skills. You’ll mix simple ingredients, bake, and whip up a delicious cinnamon honey butter in just a few key steps. This cornbread comes together easily and fills your home with mouthwatering scents, making it ideal for gatherings, cozy family dinners, or weekend brunches. The balance of flavors and aromas will surely impress anyone who gets a slice.
Ingredients:
- 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 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 2/3 cup light brown sugar, packed
- 1 cup canned pumpkin puree
- 2 large eggs, room temperature
- 1/2 cup unsalted butter, melted
- 3/4 cup buttermilk, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup unsalted butter, softened (for butter)
- 3 tablespoons honey (for butter)
- 1/2 teaspoon ground cinnamon (for butter)
- Pinch sea salt (optional, for butter)
Directions:
- Preheat your oven to 375°F (190°C) and grease or line an 8×8-inch baking dish or cast-iron skillet for easy removal.
- In a large mixing bowl, whisk together the flour, cornmeal, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until well combined.
- In a separate bowl, whisk the brown sugar, pumpkin puree, eggs, melted butter, buttermilk, and vanilla extract until smooth and creamy.
- Pour the wet mixture into the bowl with the dry ingredients. Gently stir until just mixed; be careful not to overmix—this helps keep the cornbread tender.
- Pour the batter into your prepared pan and spread it evenly. Bake for 25–30 minutes or until the cornbread is golden and a toothpick inserted into the center comes out clean.
- While your cornbread is baking, whip the softened butter with honey, ground cinnamon, and optional pinch of sea salt until light and fluffy.
- Once the cornbread is done, let it cool for about 10 minutes in the pan before slicing. Serve warm with a generous dollop of your cinnamon honey butter.
Nutritional Information
- Calories: 220
- Total Fat: 10g
- Saturated Fat: 6g
- Cholesterol: 60mg
- Sodium: 350mg
- Total Carbohydrates: 30g
- Dietary Fiber: 1g
- Sugars: 10g
- Protein: 3g
How to Serve Pumpkin Cornbread with Cinnamon Honey Butter
This pumpkin cornbread is versatile. Serve it warm as a side dish with savory meals like roasted chicken, chili, or hearty stews. It also makes an excellent addition to your Thanksgiving table or as a cozy breakfast. Pair slices with steaming coffee or spiced tea for a delightful morning treat. Top with extra cinnamon honey butter for a sweet finish!
How to Store Pumpkin Cornbread with Cinnamon Honey Butter
You can store leftover pumpkin cornbread in an airtight container at room temperature for up to 2 days. If you want to keep it longer, it freezes well; just slice it first, wrap it tightly in plastic wrap, and place it in a freezer bag. It can last up to 3 months in the freezer. For serving, thaw it in the refrigerator overnight and reheat in the oven for a few minutes to bring back its freshly baked taste.
Expert Tips for Perfect Pumpkin Cornbread with Cinnamon Honey Butter
- Don’t Overmix: To maintain a light, fluffy texture, mix until just combined. A few lumps are okay!
- Room Temperature Ingredients: Ensure your eggs and buttermilk are at room temperature; this creates a smoother batter and helps with even baking.
- Use Fresh Spices: For the best flavor, use fresh ground spices if possible. They pack more flavor than store-bought pre-ground options.
Delicious Variations
- Add-ins: Stir in some chopped walnuts or pecans for a delightful crunch.
- Cheesy Cornbread: Mix in shredded cheese like cheddar for a savory twist.
- Vegan Version: Substitute eggs with flaxseed meal and replace buttermilk with plant-based milk mixed with a little vinegar.
Frequently Asked Questions
1. Can I use fresh pumpkin instead of canned?
Yes! If you prefer fresh pumpkin, you can roast it and puree it to use in this recipe. Make sure to drain excess moisture to prevent soggy cornbread.
2. Can I substitute buttermilk?
Absolutely! If you don’t have buttermilk, mix 3/4 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for a few minutes to curdle before using.
3. How can I adjust the sweetness?
Feel free to reduce the brown sugar by 1/4 cup if you prefer a less sweet cornbread. The pumpkin adds natural sweetness as well!
Conclusion
Pumpkin cornbread with cinnamon honey butter offers a warm, delicious twist on traditional cornbread that everyone will love. It’s simple to make, bursting with flavor, and perfect for any occasion. Try this recipe for your next gathering or enjoy it as a cozy snack at home. Your taste buds will thank you! Don’t forget to share your thoughts and variations in the comments below—I’d love to hear how your cornbread turned out!
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Pumpkin Cornbread with Cinnamon Honey Butter
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A delightful pumpkin cornbread topped with rich cinnamon honey butter, perfect for fall meals and cozy snacking.
Ingredients
- 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 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 2/3 cup light brown sugar, packed
- 1 cup canned pumpkin puree
- 2 large eggs, room temperature
- 1/2 cup unsalted butter, melted
- 3/4 cup buttermilk, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup unsalted butter, softened (for butter)
- 3 tablespoons honey (for butter)
- 1/2 teaspoon ground cinnamon (for butter)
- Pinch sea salt (optional, for butter)
Instructions
- Preheat your oven to 375°F (190°C) and grease or line an 8×8-inch baking dish or cast-iron skillet for easy removal.
- In a large mixing bowl, whisk together the flour, cornmeal, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until well combined.
- In a separate bowl, whisk the brown sugar, pumpkin puree, eggs, melted butter, buttermilk, and vanilla extract until smooth and creamy.
- Pour the wet mixture into the bowl with the dry ingredients. Gently stir until just mixed; be careful not to overmix.
- Pour the batter into your prepared pan and spread it evenly. Bake for 25–30 minutes or until the cornbread is golden and a toothpick inserted into the center comes out clean.
- While your cornbread is baking, whip the softened butter with honey, ground cinnamon, and optional pinch of sea salt until light and fluffy.
- Once the cornbread is done, let it cool for about 10 minutes in the pan before slicing. Serve warm with a generous dollop of your cinnamon honey butter.
Notes
Store leftover cornbread in an airtight container for up to 2 days at room temperature, or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 10g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg
Keywords: pumpkin cornbread, cinnamon honey butter, fall recipes, cozy snacks, Thanksgiving side
