Pumpkin Cornbread {with Cinnamon Honey Butter}

Name: Pumpkin Cornbread {with Cinnamon Honey Butter}
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 12 serving
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; 1 cup (244g) canned pumpkin; 1/2 cup (122g) sour cream; 2 large eggs; 1/2 cup (113g) salted butter; 1/3 cup (105g) honey; 1/4 cup (30g) powdered sugar; 1 tsp ground cinnamon

User Reviews

5.0

69 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
45 mins
Servings
12
Course
Side Dish
Cuisine
American

Pumpkin Cornbread {with Cinnamon Honey Butter}

Iris Warren

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The perfect fall cornbread! Flavored with pumpkin and autumn spices. It's moist and tender and extra delicious when served with cinnamon honey butter!

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Ingredients

Servings

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

Whipped Cinnamon Honey Butter

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

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Instructions

Preheat oven to 375 degrees. Spray an 8 by 8-inch baking dish with non-stick cooking spray.
For the cornbread: In a mixing bowl whisk together flour, cornmeal, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves for 20 seconds. Make a well in center of flour mixture then set aside.
In a separate mixing bowl, add brown sugar and break up sugar with fingertips until no clumps remain. Add in melted butter and pumpkin and whisk to combined.
Mix in sour cream and eggs until well blended. Pour mixture into well in flour mixture then fold with a rubber spatula just until combined and no streaks of flour remain.
Pour batter into prepared pan. Spread batter into an even layer.
Bake in preheated oven until toothpick inserted into center comes out free of batter, about 25 - 30 minutes. Cool slightly on a wire rack then cut into squares.
For the cinnamon honey butter: In a mixing bowl (or using a stand mixer) whip butter with an electric hand mixer until smooth.
Add in honey, powdered sugar and cinnamon and mix on low speed until combined, then increase to high speed and whip until light and fluffy, about 2 - 3 minutes.