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Pumpkin Cornbread with Cinnamon Honey Butter

Pumpkin Cornbread with Cinnamon Honey Butter for Cozy Fall Days

This Pumpkin Cornbread with Cinnamon Honey Butter is a must for fall gatherings, offering warm spices and delightful flavor.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 55 minutes
Servings: 9 slices
Course: Cakes
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cornbread
  • 1 cup All-Purpose Flour Substitution: Use a gluten-free flour blend containing xanthan gum for best results.
  • 1 cup Cornmeal
  • 1 tbsp Baking Powder
  • 1 tsp Baking Soda
  • 1 tsp Salt
  • 1 tsp Ground Cinnamon
  • 1 tsp Ground Ginger
  • 1/2 tsp Ground Nutmeg
  • 1/2 tsp Ground Cloves
  • 1/2 cup Light Brown Sugar
  • 1/2 cup Unsalted Butter (melted)
  • 1 cup Canned Pumpkin Can use fresh pumpkin if cooked and puréed properly.
  • 1/2 cup Sour Cream
  • 2 Eggs
For the Cinnamon Honey Butter
  • 1/2 cup Salted Butter
  • 1/4 cup Honey
  • 1/2 cup Powdered Sugar
  • 1 tsp Ground Cinnamon

Equipment

  • 8x8-inch baking dish

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and grease an 8x8-inch baking dish.
  2. In a large mixing bowl, whisk together the dry ingredients: flour, cornmeal, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
  3. In a separate bowl, mix light brown sugar, then add melted butter, pumpkin, sour cream, and eggs until smooth.
  4. Create a well in the dry ingredients and fold in the pumpkin mixture until just combined.
  5. Transfer the batter to the prepared baking dish and bake for 25 to 30 minutes until a toothpick comes out clean.
  6. While baking, whip the salted butter until creamy, then gradually add honey, powdered sugar, and cinnamon until fluffy.
  7. Let the cornbread cool for about 10 minutes, then transfer to a wire rack, cut into squares, and serve warm with cinnamon honey butter.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 180mgPotassium: 150mgFiber: 2gSugar: 10gVitamin A: 20IUVitamin C: 2mgCalcium: 2mgIron: 6mg

Notes

Store leftover Pumpkin Cornbread wrapped in plastic or an airtight container. It can last up to 2 days at room temperature or 5 days refrigerated. Freeze for up to 3 months.

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