Pumpkin Cornbread Recipe
User Reviews
5
Pumpkin Cornbread Recipe
Description
The Pumpkin Cornbread recipe blends traditional cornbread ingredients such as cornmeal and flour with pumpkin puree and fall spices including cinnamon, ginger, nutmeg, and cloves. The addition of light brown sugar and honey sweetens the batter, while melted butter and sour cream contribute to moisture and richness. Eggs provide structure and lift.
The batter is combined gently and baked in an 8x8-inch pan at 375°F until a toothpick comes out clean, approximately 25-30 minutes. The result is a golden cornbread with a soft, moist interior and a delicate spice profile reflecting the pumpkin and warming spices.
Accompanying this is a whipped cinnamon honey butter made from unsalted butter whipped smooth with honey, powdered sugar, cinnamon, and nutmeg, adding sweet-spiced richness when spread on warm cornbread slices. This combination is ideal as a comforting side dish or breakfast treat.
Ingredients
Cornbread:
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon cloves ground
- 1/2 cup light brown sugar packed
- 1/4 cup honey
- 1/4 cup butter melted, unsalted
- 1 cup pumpkin puree canned
- 1/2 cup sour cream
- 2 egg large
Whipped Cinnamon Honey Butter:
- 1 cup butter unsalted
- 1/4 cup honey
- 1/4 cup powdered sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Instructions
- Preheat oven to 375 degrees.
- Spray an 8 by an 8-inch baking dish with non-stick cooking spray.
Make the Cornbread:
- In a mixing bowl whisk together flour, cornmeal, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Make a well in the center and set it aside.
- In another medium mixing bowl, add brown sugar, melted butter, honey, and pumpkin puree, with the mixer on medium speed whisk to combine.
- Add sour cream and eggs and mix until well blended.
- Pour mixture into the well in the flour mixture then gently fold with a rubber spatula just until all well combined.
- Pour batter into the prepared pan in an even layer.
- Bake in the preheated oven until a toothpick inserted into the center comes out free of batter, it will take about 25 - 30 minutes.
- Cool on a wire rack then cut into squares. It can be served warm.
Cinnamon Honey Butter:
- In a medium mixing bowl whip butter with an electric hand mixer until smooth.
- Add in honey, powdered sugar, and cinnamon and mix on low speed until combined. Increase speed to medium-high and whip until light and fluffy, about 2 - 3 minutes.
- Serve on top of the cornbread or on the side.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9slices
Amount Per Serving
Calories 450 kcal
% Daily Value*
| Calories | 450kcal | 23% |
| Carbohydrates | 57g | 19% |
| Protein | 5g | 10% |
| Fat | 30g | 46% |
| Saturated Fat | 18g | 90% |
| Cholesterol | 109mg | 36% |
| Sodium | 446mg | 19% |
| Potassium | 264mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 32g | 64% |
| Vitamin A | 5146IU | 103% |
| Vitamin C | 1mg | 1% |
| Calcium | 87mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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