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Pumpkin Cornbread with Cinnamon Honey Butter Recipe

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★★★★★

4.4 from 74 reviews

This Pumpkin Cornbread with Cinnamon Honey Butter is a delightful fall-inspired treat, combining moist, spiced cornbread with a sweet and creamy topping. The warm spices in the cornbread perfectly complement the rich cinnamon honey butter, making it an ideal side dish or snack for cozy gatherings.

Ingredients

Scale

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 prepare for baking the cornbread.
  2. Make the Cornbread – Dry Ingredients: In a large mixing bowl, whisk together the flour, cornmeal, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set this dry mixture aside.
  3. Make the Cornbread – Wet Ingredients: In another bowl, break up the brown sugar with your fingertips until smooth. Add the melted unsalted butter and canned pumpkin. Whisk these ingredients together until well combined. Then stir in the sour cream and eggs until the mixture is fully blended.
  4. Combine Mixtures: Pour the pumpkin mixture into the well in the center of the dry ingredients. Gently fold them together using a rubber spatula until just combined, taking care not to overmix.
  5. Bake the Cornbread: Pour the batter into the prepared 8×8-inch pan and spread it evenly. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Once baked, let it cool slightly on a wire rack before cutting into squares.
  6. Prepare the Cinnamon Honey Butter: In a mixing bowl or stand mixer, whip the salted butter with an electric hand mixer until smooth and creamy. Add honey, powdered sugar, and ground cinnamon, mixing on low speed until all ingredients are combined. Increase the mixer speed to high and whip for 2-3 minutes until the butter is light, fluffy, and well aerated.

Notes

  • Ensure not to overmix the cornbread batter to keep the texture light and tender.
  • If you prefer a less sweet cornbread, reduce the brown sugar slightly.
  • The cinnamon honey butter can be stored in the refrigerator for up to one week; bring it to room temperature before serving for easy spreading.
  • Use fresh spices for the best flavor impact in the cornbread.
  • For a dairy-free option, try substituting sour cream and butter with suitable plant-based alternatives.

Keywords: Pumpkin Cornbread, Cinnamon Honey Butter, Fall recipes, Spiced Cornbread, Sweet Cornbread, Holiday side dish

Find it online: https://cookwithruby.com/pumpkin-cornbread-with-cinnamon-honey-butter-recipe/