Pumpkin Cornbread with Cinnamon Honey Butter
Moist and flavorful pumpkin cornbread served warm with a creamy cinnamon honey butter, perfect for cozy autumn gatherings or comforting snacks.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 9 servings
- Category: Snack
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup canned pumpkin puree
- 2 large eggs
- 1/2 cup whole 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 the oven to 375°F (190°C). Grease an 8-inch square baking pan.
- In a large bowl, whisk together cornmeal, flour, sugar, baking powder, salt, cinnamon, and nutmeg.
- In a separate bowl, beat the eggs, then add pumpkin puree, milk, and vegetable oil; mix until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined; do not overmix.
- Pour batter into the prepared baking pan and smooth the top.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- While the cornbread bakes, prepare the cinnamon honey butter by mixing softened butter, honey, and cinnamon until smooth.
- Let the cornbread cool slightly before slicing and serving with a generous spread of cinnamon honey butter.
Notes
For an extra touch, sprinkle the cornbread with chopped pecans before baking or add a drizzle of maple syrup over the honey butter when serving.