Pumpkin Cornbread {with Cinnamon Honey Butter}
User Reviews
5
Pumpkin Cornbread {with Cinnamon Honey Butter}
Description
This Pumpkin Cornbread recipe blends all-purpose flour and cornmeal with leavening agents and a warming spice mix including cinnamon, ginger, nutmeg, and cloves. Light brown sugar and melted butter contribute sweetness and richness. Canned pumpkin and sour cream enrich the batter, providing moisture and a tender crumb. Eggs bind and leaven the bread. The mixture is folded gently to combine before being baked in an 8-by-8-inch pan until set and lightly browned.
The result is a soft cornbread with a subtle pumpkin flavor underscored by fragrant spices. The crumb balances sweetness with mild savory notes from the cornmeal and butter. Paired with whipped cinnamon honey butter, the bread gains an added layer of sweetness and creamy texture, blending honey’s natural sweetness with cinnamon’s warmth and powdered sugar’s smoothness.
This cornbread works well as a side for fall meals, soups, or as a sweet snack. The recipe requires careful incorporation to maintain moistness and even spices. The cinnamon honey butter complements the bread but can be adjusted or omitted based on preference.
Ingredients
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 cloves ground
- 1/2 cup (110g) light brown sugar packed
- 1/4 cup (56g) unsalted butter melted
- 1 cup (244g) pumpkin canned
- 1/2 cup (122g) sour cream
- 2 egg large
Whipped Cinnamon Honey Butter
- 1/2 cup (113g) butter salted
- 1/3 cup (105g) honey
- 1/4 cup (30g) powdered sugar
- 1 tsp ground cinnamon
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.
User Reviews
Overall Rating
5
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