Pumpkin Cornbread with Cinnamon Honey Butter
This moist and flavorful pumpkin cornbread pairs perfectly with a sweet cinnamon honey butter, making it a cozy treat ideal for fall gatherings or any time you crave a warm, comforting bread.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 9 servings
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup canned pumpkin puree
- 2 large eggs
- 1/2 cup milk
- 1/4 cup vegetable oil
- For the Cinnamon Honey Butter:
- 1/2 cup unsalted butter, softened
- 1/4 cup honey
- 1 teaspoon ground cinnamon
Instructions
- Preheat your oven to 375°F (190°C). Grease an 8×8-inch baking pan.
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
- In another bowl, mix the pumpkin puree, eggs, milk, and vegetable oil until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined; do not overmix.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean.
- While the cornbread is baking, prepare the cinnamon honey butter by combining softened butter, honey, and cinnamon in a small bowl until smooth.
- Allow the cornbread to cool slightly before slicing.
- Serve warm with a generous spread of cinnamon honey butter.
Notes
For extra flavor, sprinkle chopped pecans into the batter before baking or add a pinch of nutmeg to the cinnamon honey butter.