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Pumpkin Cornbread with Cinnamon Honey Butter

Pumpkin Cornbread with Cinnamon Honey Butter for Cozy Fall Vibes

This Pumpkin Cornbread with Cinnamon Honey Butter recipe is a delightful embrace of fall flavors, perfect for gatherings and pairs beautifully with soups.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 55 minutes
Servings: 8 slices
Course: Breakfast
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cornbread
  • 1 cup All-Purpose Flour or gluten-free flour blend
  • 1 cup Cornmeal
  • 1 tablespoon Baking Powder ensure it’s fresh
  • 1 teaspoon Baking Soda
  • 1 teaspoon Salt
  • 1 teaspoon Ground Cinnamon for warm flavor
  • 1/2 teaspoon Ground Ginger
  • 1/4 teaspoon Ground Nutmeg use fresh if possible
  • 1/4 teaspoon Ground Cloves
  • 1/2 cup Light Brown Sugar
  • 1/2 cup Unsalted Butter (melted) or salted butter
  • 1 cup Canned Pumpkin or fresh pumpkin
  • 1/2 cup Sour Cream no substitutions
  • 2 large Eggs room temperature
For the Cinnamon Honey Butter
  • 1/2 cup Salted Butter softened
  • 1/4 cup Honey
  • 1/2 cup Powdered Sugar
  • 1 teaspoon Ground Cinnamon

Equipment

  • Mixing Bowl
  • Whisk
  • Spatula
  • 8x8-inch Baking Dish
  • Oven

Method
 

Step‑by‑Step Instructions
  1. Preheat the oven to 375°F (190°C) and grease an 8x8-inch baking dish.
  2. In a large mixing bowl, whisk together flour, cornmeal, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
  3. In another bowl, blend brown sugar, melted butter, and canned pumpkin until smooth. Mix in sour cream and eggs until fully incorporated.
  4. Gently fold the wet mixture into the dry ingredients until just combined, leaving a slightly lumpy batter.
  5. Pour the batter into the prepared dish and bake for 25-30 minutes, or until a toothpick comes out clean.
  6. Let the cornbread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  7. Whip the softened salted butter until creamy, then add honey, powdered sugar, and ground cinnamon, mixing until fluffy.
  8. Serve slices of the cooled cornbread with dollops of cinnamon honey butter.

Nutrition

Serving: 1sliceCalories: 210kcalCarbohydrates: 30gProtein: 4gFat: 8gSaturated Fat: 5gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 8gVitamin A: 5IUVitamin C: 2mgCalcium: 2mgIron: 6mg

Notes

For best texture, avoid over-mixing and allow cornbread to cool before slicing. Customize spices to your taste.

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