Pumpkin Cornbread with Cinnamon Honey Butter Recipe
This Pumpkin Cornbread with Cinnamon Honey Butter is a moist, flavorful twist on traditional cornbread, combining the warm spices of cinnamon and nutmeg with the earthy sweetness of pumpkin. Perfectly baked to a golden brown and served with a rich, creamy cinnamon honey butter, this recipe makes an ideal fall treat or complement to any meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 9 servings (cut into 3x3 squares) 1x
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Cornbread Ingredients
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1 cup pumpkin puree
- ¼ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- 2 large eggs
- ½ cup buttermilk
- ¼ cup vegetable oil
- 1 teaspoon vanilla extract
Cinnamon Honey Butter
- ½ cup unsalted butter, softened
- ¼ cup honey
- 1 teaspoon cinnamon (for sprinkling)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 400°F (200°C). Grease an 8-inch square baking pan or line it with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, combine all-purpose flour, cornmeal, granulated sugar, baking powder, salt, cinnamon, and nutmeg. Whisk together thoroughly until evenly blended.
- Combine Wet Ingredients: In a separate bowl, whisk together the pumpkin puree, eggs, buttermilk, vegetable oil, and vanilla extract until the mixture is smooth and well incorporated.
- Combine Mixtures: Gradually pour the wet ingredients into the dry ingredients. Gently fold the batter until just combined; take care not to overmix to keep the cornbread tender.
- Pour and Smooth Batter: Transfer the batter into the prepared baking pan, using a spatula to smooth the top evenly.
- Bake Cornbread: Place the pan in the preheated oven and bake for 25 to 30 minutes. The cornbread is ready when a toothpick inserted in the center comes out clean.
- Cool Cornbread: Remove the cornbread from the oven and let it cool in the pan for 10 to 15 minutes, then transfer it onto a wire rack to cool completely.
- Prepare Cinnamon Honey Butter: In a small bowl, combine the softened unsalted butter, honey, and a sprinkle of cinnamon. Mix until the butter is smooth, creamy, and well combined.
- Serve: Cut the cooled cornbread into squares and serve warm. Spread a generous amount of cinnamon honey butter on top for a delicious finish.
Notes
- For a dairy-free version, substitute buttermilk with almond milk mixed with 1 tablespoon lemon juice and use a dairy-free butter alternative for the cinnamon honey butter.
- Use canned pumpkin puree for convenience, but fresh roasted pumpkin can also be pureed and used.
- Do not overmix the batter to ensure the cornbread stays light and fluffy.
- Leftover cornbread can be stored in an airtight container at room temperature for up to 2 days, or frozen for longer storage.
- Adjust sweetness by varying the amount of sugar or honey to taste.
Keywords: pumpkin cornbread, cinnamon honey butter, fall recipes, baked cornbread, spiced cornbread, pumpkin recipes
