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Pumpkin Cornbread with Cinnamon Honey Butter

  • Author: acheyakh-mohamed
  • 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

Scale
  • 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

  1. 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.
  2. In a large mixing bowl, whisk together the flour, cornmeal, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until well combined.
  3. In a separate bowl, whisk the brown sugar, pumpkin puree, eggs, melted butter, buttermilk, and vanilla extract until smooth and creamy.
  4. Pour the wet mixture into the bowl with the dry ingredients. Gently stir until just mixed; be careful not to overmix.
  5. 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.
  6. While your cornbread is baking, whip the softened butter with honey, ground cinnamon, and optional pinch of sea salt until light and fluffy.
  7. 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

Find it online: https://www.smilefood.net/pumpkin-cornbread-cinnamon-honey-butter/