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Pumpkin Cornbread with Cinnamon Honey Butter Recipe

Pumpkin Cornbread with Cinnamon Honey Butter Recipe
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★★★★★

5 from 18 reviews

This Pumpkin Cornbread with Cinnamon Honey Butter is a moist and flavorful fall-inspired treat, combining the sweetness of pumpkin and warm spices with a rich, fluffy cornbread base. Topped with a luscious cinnamon-infused honey butter, it’s perfect as a comforting side or a cozy snack.

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) and grease an 8×8-inch baking dish with non-stick spray to prevent sticking.
  2. Make the Dry Mixture: In a large mixing bowl, whisk together all-purpose flour, cornmeal, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set aside to combine the dry ingredients evenly.
  3. Prepare the Wet Mixture: In a separate bowl, break up the packed brown sugar with your fingertips until smooth, then add the melted unsalted butter and canned pumpkin. Whisk this mixture until smooth and well incorporated.
  4. Add Sour Cream and Eggs: Stir in the sour cream and eggs into the pumpkin mixture, mixing thoroughly until fully combined for a creamy batter.
  5. Combine Wet and Dry Ingredients: Pour the wet pumpkin mixture into the well at the center of the dry ingredients. Gently fold everything together using a rubber spatula, mixing just until all ingredients are combined to avoid overmixing.
  6. Bake the Cornbread: Transfer the batter to your prepared 8×8-inch pan and spread evenly. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center emerges clean.
  7. Cool: Remove the cornbread from the oven and allow it to cool slightly on a wire rack before cutting into squares to maintain its moist texture.
  8. Make 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 the honey, powdered sugar, and ground cinnamon and mix on low speed until just combined.
  9. Whip for Fluffiness: Increase the mixer speed to high and whip the cinnamon honey butter for 2-3 minutes until it becomes light, airy, and fluffy, perfect for spreading on warm cornbread.

Notes

  • For best results, use canned pumpkin puree rather than pumpkin pie filling which contains spices and sugar.
  • You can substitute sour cream with Greek yogurt for a tangier flavor and added protein.
  • Ensure not to overmix the batter to keep the cornbread tender and moist.
  • The cinnamon honey butter can be stored in an airtight container in the refrigerator for up to one week; bring to room temperature before serving.
  • Serve the cornbread warm with a generous dollop of cinnamon honey butter for optimal flavor.

Nutrition

Keywords: pumpkin cornbread, cinnamon honey butter, fall recipe, cornbread recipe, pumpkin bread, sweet cornbread, holiday side dish

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