Pumpkin Cornbread with Cinnamon Honey Butter Recipe

Introduction

Warm, spiced pumpkin cornbread paired with sweet cinnamon honey butter makes for a comforting treat perfect for fall or any cozy gathering. This recipe blends autumn flavors with a tender, moist texture you’ll love.

Ingredients

• 1 cup (140g) all-purpose flour
• 1 cup (170g) cornmeal
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/2 cup (110g) packed light brown sugar
• 1/4 cup (56g) unsalted butter, melted
• 1 cup (244g) canned pumpkin
• 1/2 cup (122g) sour cream
• 2 large eggs
• For the Cinnamon Honey Butter:
• 1/2 cup (113g) salted butter
• 1/3 cup (105g) honey
• 1/4 cup (30g) powdered sugar
• 1 tsp ground cinnamon

Instructions

1. Step 1: Preheat your oven to 375°F (190°C) and grease an 8×8-inch baking dish with non-stick spray.
2. Step 2: In a large mixing bowl, whisk together the flour, cornmeal, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
3. Step 3: In another bowl, break up the brown sugar with your fingertips until smooth. Add the melted butter and canned pumpkin, then whisk to combine.
4. Step 4: Stir in the sour cream and eggs until the mixture is fully mixed.
5. Step 5: Pour the pumpkin mixture into the well in the center of the dry ingredients. Gently fold with a rubber spatula until just combined—do not overmix.
6. Step 6: Pour the batter into the prepared baking dish, spreading it evenly.
7. Step 7: Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Step 8: Let the cornbread cool slightly on a wire rack before cutting into squares.
9. Step 9: To prepare the cinnamon honey butter, whip the salted butter in a mixing bowl with an electric mixer until smooth.
10. Step 10: Add the honey, powdered sugar, and ground cinnamon. Mix on low speed until combined.
11. Step 11: Increase the mixer speed to high and whip for 2-3 minutes until the butter is light and fluffy.
12. Step 12: Serve the warm cornbread with a generous spread of cinnamon honey butter.

Tips & Variations

• Substitute Greek yogurt for sour cream for a tangier flavor and added protein.
• Add chopped toasted pecans or walnuts to the batter for extra texture.
• Use maple syrup instead of honey in the cinnamon butter for a different sweet note.
• For a gluten-free option, replace the all-purpose flour with a gluten-free blend suitable for baking.

Storage

Store leftover cornbread in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat gently in the microwave or oven before serving. The cinnamon honey butter can be kept covered in the refrigerator for up to 1 week; bring to room temperature before spreading.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cornbread vegan?

You can make vegan substitutions by using vegan butter, a plant-based yogurt or sour cream alternative, and replacing eggs with flax eggs or a commercial egg replacer.

Can I freeze the cornbread?

Yes, pumpkin cornbread freezes well. Wrap it tightly in plastic wrap and place in a freezer bag. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.

Pumpkin Cornbread with Cinnamon Honey Butter Recipe

Print Recipe

★★★★★

4.6 from 139 reviews

This Pumpkin Cornbread with Cinnamon Honey Butter is a moist, flavorful twist on traditional cornbread. Infused with warm spices like cinnamon, ginger, nutmeg, and cloves, and enriched with canned pumpkin and sour cream, this cornbread is perfectly complemented by a sweet and fluffy cinnamon honey butter, making it an ideal side or snack during fall and holiday seasons.

• Author: Dana
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 9 servings (about 9 squares) 1x
• Category: Dessert, Side Dish
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cornbread

• 1 cup (140g) all-purpose flour
• 1 cup (170g) cornmeal
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/2 cup (110g) packed light brown sugar
• 1/4 cup (56g) unsalted butter, melted
• 1 cup (244g) canned pumpkin
• 1/2 cup (122g) sour cream
• 2 large eggs

Cinnamon Honey Butter

• 1/2 cup (113g) salted butter
• 1/3 cup (105g) honey
• 1/4 cup (30g) powdered sugar
• 1 tsp ground cinnamon

Instructions

1. Preheat the Oven: Preheat your oven to 375°F (190°C). Grease an 8×8-inch baking dish with non-stick spray to ensure the cornbread doesn’t stick during baking.
2. Make the Cornbread Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, cornmeal, baking powder, baking soda, salt, ground cinnamon, ground ginger, ground nutmeg, and ground cloves until well combined. Set this mixture aside.
3. Mix the Cornbread Wet Ingredients: In another bowl, break up the packed light brown sugar with your fingertips until smooth. Add the melted unsalted butter and canned pumpkin, then whisk until the mixture is fully combined.
4. Add Sour Cream and Eggs: Stir in the sour cream and eggs into the pumpkin mixture until fully incorporated, creating a smooth batter.
5. Combine Wet and Dry Ingredients: Pour the pumpkin mixture into the well formed in the center of the dry ingredients. Using a rubber spatula, gently fold the ingredients together until just combined; avoid overmixing to keep the cornbread tender.
6. Bake the Cornbread: Pour the batter evenly into the prepared 8×8-inch baking pan. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean, indicating the cornbread is cooked through.
7. Cool the Cornbread: Remove the cornbread from the oven and place it on a wire rack. Allow it to cool slightly before cutting it into squares for serving.
8. Prepare the Cinnamon Honey Butter: In a mixing bowl or stand mixer, whip the salted butter using an electric hand mixer until smooth and creamy. Add honey, powdered sugar, and ground cinnamon, mixing on low speed briefly to combine the ingredients.
9. Whip the Butter to Fluffy: Increase the mixer speed to high and whip the cinnamon honey butter for 2-3 minutes until light, fluffy, and well aerated, perfect for spreading on warm cornbread.

Notes

• For a dairy-free version, substitute sour cream with coconut yogurt and use dairy-free butter.
• Ensure not to overmix the batter to maintain a tender crumb texture in the cornbread.
• The cornbread is best enjoyed warm with a generous spread of cinnamon honey butter.
• To store, keep the cornbread covered at room temperature for up to 2 days or refrigerate for up to 5 days.
• The cinnamon honey butter can be made ahead and refrigerated; bring to room temperature and re-whip before serving for best texture.

Keywords: pumpkin cornbread, cinnamon honey butter, fall recipes, baked cornbread, spiced cornbread, autumn side dish