Pumpkin Cornbread with Cinnamon Honey Butter
Enjoy the warm, inviting flavors of fall with our Pumpkin Cornbread with Cinnamon Honey Butter. This delightful recipe combines the rich taste of pumpkin with aromatic spices like cinnamon and nutmeg, resulting in a moist and tender cornbread that’s perfect for sharing at gatherings or savoring as a cozy snack. Whether you enjoy it warm alongside soups or topped with creamy cinnamon honey butter, this seasonal treat is sure to become a favorite in your kitchen. Easy to prepare and versatile, it’s an ideal addition to any autumn spread or holiday meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: About 9 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 cup canned pumpkin puree
- 1/4 cup brown sugar
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup milk
- 1/4 cup vegetable oil
- 1/2 cup unsalted butter, softened
- 1/4 cup honey
Instructions
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, whisk together cornmeal, flour, brown sugar, baking powder, cinnamon, nutmeg, and salt.
- In another bowl, mix pumpkin puree, milk, and vegetable oil until smooth.
- Pour wet ingredients into dry ingredients and stir until just combined.
- Transfer the batter to a greased 9×9 inch baking pan and smooth the top.
- Bake for about 25 minutes or until golden brown; test doneness with a toothpick.
- While baking, prepare the cinnamon honey butter by mixing softened butter, honey, and cinnamon until creamy.
- Allow cornbread to cool slightly before serving warm with cinnamon honey butter.
Nutrition
- Serving Size: 1 square (60g)
- Calories: 215
- Sugar: 9g
- Sodium: 140mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 10mg