Name: Pumpkin Cornbread with Cinnamon Honey Butter
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: For the Cornbread:; 1 1/2 cups all-purpose flour; 1 cup yellow cornmeal; 1/2 cup granulated sugar; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 cup buttermilk; 1/2 cup (1 stick) unsalted butter, melted; 2 large eggs; 1 cup pumpkin puree; For the Cinnamon Honey Butter:; 1/2 cup (1 stick) unsalted butter, softened; 1/4 cup honey; 1 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; Pinch of salt

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Craving a slice of warmth and autumnal goodness? This Pumpkin Cornbread with Cinnamon Honey Butter is your answer! Imagine fluffy, slightly sweet cornbread infused with pumpkin spice and slathered with a creamy, spiced honey butter. It’s a taste of fall, inspired by cozy kitchen memories, perfect for a Thanksgiving side or a comforting treat any day. Let’s bake some magic!

Why You’ll Love This Pumpkin Cornbread

This Pumpkin Cornbread with Cinnamon Honey Butter is guaranteed to become a family favorite! Here’s why:

Effortless Mixing: No complicated techniques, just simple stirring.
Moist and Tender: Pumpkin puree ensures a perfectly moist crumb.
Sweet and Savory: A delightful balance that complements any meal.
Cinnamon Honey Butter Bliss: The ultimate topping for extra indulgence.
Quick Baking: Ready in under an hour, start to finish.
Crowd-Pleasing: Guaranteed to disappear quickly at any gathering.
Aromatic Spice: The warm spices fill your kitchen with a welcoming scent.
Budget-Friendly: Uses readily available ingredients without breaking the bank.

Ingredients Needed for Perfect Pumpkin Cornbread

Gather these simple ingredients to create your Pumpkin Cornbread with Cinnamon Honey Butter masterpiece. Fresh, high-quality ingredients will always yield the best results, but don’t be afraid to make substitutions as needed!

For the Cornbread:

1 1/2 cups (192g) all-purpose flour
1 cup (160g) yellow cornmeal
1/2 cup (100g) granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (240ml) buttermilk
1/2 cup (1 stick, 113g) unsalted butter, melted
2 large eggs
1 cup (245g) pumpkin puree

For the Cinnamon Honey Butter:

1/2 cup (1 stick, 113g) unsalted butter, softened
1/4 cup (85g) honey
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Pinch of salt

Pro Tip: For an extra layer of flavor, lightly toast your cinnamon and nutmeg in a dry pan for a minute or two before using. This unlocks their essential oils and adds depth to the honey butter. Consider sourcing your honey locally for the best flavor!

Essential Equipment List

Having the right tools makes baking this Pumpkin Cornbread with Cinnamon Honey Butter a breeze! Here’s what you’ll need:

Essential: A 9-inch square baking pan ensures even baking.
Essential: Large and medium bowls for mixing wet and dry ingredients separately.
Essential: Whisk for combining dry ingredients and wet ingredients smoothly.
Essential: Electric mixer for achieving the perfect creamy consistency for the cinnamon honey butter.
Essential: Measuring cups and spoons for accurate ingredient measurements.
Optional: Wooden skewer to test the cornbread for doneness.

Alternative: If you don’t have a 9-inch square pan, a round cake pan works too, although the baking time might need adjustment.

Pumpkin cornbread with cinnamon honey butter.

Recipe Details: Pumpkin Cornbread Delight

Here’s a quick overview of what to expect when making this delicious cornbread:

Prep Time: 15 minutes
Cook Time: 20-25 minutes
Total Time: 40 minutes
Servings: 9 squares
Difficulty: Easy

This recipe is easily scalable! Double the ingredients for a larger gathering, or halve it for a smaller treat.

Step-by-Step Instructions for Perfect Pumpkin Cornbread

Follow these detailed steps to create your own delightful Pumpkin Cornbread with Cinnamon Honey Butter. Each step is designed to be easy to follow, even for novice bakers!

Step 1: Prep and Preheat

Preheat your oven to 375°F (190°C). Grease a 9-inch square baking pan thoroughly to prevent sticking. This ensures your cornbread releases easily and has a beautiful golden crust.

Step 2: Combine Dry Ingredients

In a large bowl, whisk together the 1 1/2 cups all-purpose flour, 1 cup yellow cornmeal, 1/2 cup granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. Whisking ensures even distribution of the leavening agents for a light and fluffy texture.

Step 3: Mix Wet Ingredients

In a separate bowl, whisk together the 1 cup buttermilk, 1/2 cup melted butter, 2 large eggs, and 1 cup pumpkin puree until well combined. Using room temperature eggs helps create a smoother batter.

Step 4: Combine Wet and Dry

Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix, as this can lead to a tough cornbread. A few lumps are perfectly fine!

Step 5: Bake the Cornbread

Pour the batter into the prepared baking pan and spread evenly. Bake for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean. The top should be golden brown. Pro Tip: Rotate the pan halfway through baking for even browning.

Step 6: Make the Cinnamon Honey Butter

While the cornbread is baking, prepare the cinnamon honey butter. In a medium bowl, beat the 1/2 cup softened butter with an electric mixer until smooth and creamy. Add the 1/4 cup honey, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and a pinch of salt. Beat until well combined.

Step 7: Serve and Enjoy

Let the cornbread cool slightly before cutting into squares and serving with a generous dollop of cinnamon honey butter. Enjoy the warmth and flavors of fall!

CHECK OUT: Pumpkin Coffee Cake – A delicious way to start your day with pumpkin spice!

Tips for Success: Pumpkin Cornbread Perfection

Here are some helpful tips to ensure your Pumpkin Cornbread with Cinnamon Honey Butter turns out perfectly every time:

Don’t Overmix: Overmixing develops the gluten in the flour, resulting in a tough cornbread. Mix until just combined.
Use Buttermilk: Buttermilk adds a tangy flavor and helps create a tender crumb. If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to regular milk.
Check for Doneness: Insert a wooden skewer into the center of the cornbread. If it comes out clean, it’s done. If it comes out with wet batter, bake for a few more minutes.
Soften the Butter: Make sure your butter is properly softened for the cinnamon honey butter. This will make it easier to beat and create a creamy texture.
Adjust Sweetness: If you prefer a less sweet cornbread, reduce the amount of sugar.

Bonus Hack: For extra moist cornbread, add a tablespoon of vegetable oil to the batter.

Variations & Substitutions: Customize Your Cornbread

Want to put your own spin on this Pumpkin Cornbread with Cinnamon Honey Butter? Here are a few ideas:

Spice it Up: Add a pinch of cayenne pepper to the batter for a subtle kick.
Add Nuts: Stir in 1/2 cup of chopped pecans or walnuts for added texture and flavor.
Use Different Flour: Substitute all-purpose flour with gluten-free flour for a gluten-free version.
Maple Syrup: Replace honey with maple syrup in the butter for a different flavor profile.
Brown Sugar: Use brown sugar instead of granulated sugar for a more molasses-like flavor.

Serving Suggestions & Pairings with Pumpkin Cornbread

This Pumpkin Cornbread with Cinnamon Honey Butter is incredibly versatile! Here are some serving suggestions and pairings:

Golden pumpkin cornbread slice with honey butter.

Soup: Serve alongside a hearty soup, such as butternut squash soup or chili.
Salad: Pair with a crisp autumn salad with cranberries and pecans.
Thanksgiving Side: A perfect addition to your Thanksgiving feast.
Breakfast: Enjoy a slice for breakfast with a cup of coffee or tea.

Elevate your plating by dusting the cornbread with powdered sugar or adding a sprig of rosemary.

Health Benefits of Pumpkin Cornbread

This Pumpkin Cornbread with Cinnamon Honey Butter offers some nutritional benefits, making it a treat you can feel good about!

Pumpkin: Rich in Vitamin A and antioxidants, supporting eye health and immunity.
Cornmeal: Provides fiber, aiding digestion and promoting gut health.
Cinnamon: Known for its anti-inflammatory properties and potential to regulate blood sugar.

Fun Fact: Pumpkin is low in calories and high in nutrients, making it a healthy addition to your diet!

Storage & Reheating: Keep Your Cornbread Fresh

Here’s how to properly store and reheat your Pumpkin Cornbread with Cinnamon Honey Butter to maintain its deliciousness:

Storage: Store leftover cornbread in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days.
Reheating: Reheat individual slices in the microwave for 30 seconds, or in a preheated oven at 350°F (175°C) for 5-10 minutes.
Freezing: Freeze individual slices wrapped tightly in plastic wrap for up to 2 months. Thaw overnight in the refrigerator before reheating.

Prevent Spoilage: Ensure the cornbread is completely cooled before storing to prevent condensation and mold growth.

Frequently Asked Questions About Pumpkin Cornbread

Got questions? We’ve got answers! Here are some common questions about making Pumpkin Cornbread with Cinnamon Honey Butter:

Can I use canned pumpkin pie filling instead of pumpkin puree?

No, canned pumpkin pie filling contains added sugar and spices that will alter the taste and texture of the cornbread. Use pure pumpkin puree for the best results.

Can I make this recipe ahead of time?

Yes, you can bake the cornbread a day ahead of time. Store it in an airtight container at room temperature. Prepare the cinnamon honey butter just before serving.

How do I prevent the cornbread from drying out?

Do not overbake the cornbread. Check for doneness with a wooden skewer and remove from the oven as soon as it comes out clean.

Can I add other spices to the batter?

Absolutely! Feel free to add a pinch of ground cloves, ginger, or allspice to the batter for a more complex flavor.

Can I use a different type of milk?

If you don’t have buttermilk, you can use regular milk with a tablespoon of lemon juice or vinegar added to it. Almond milk or soy milk can also be used as dairy-free alternatives.

Nutritional Information for Pumpkin Cornbread

Here’s a quick overview of the nutritional content per serving:

Calories: 350
Total Fat: 15g
Saturated Fat: 8g
Cholesterol: 50mg
Sodium: 300mg
Total Carbohydrate: 50g
Dietary Fiber: 3g
Sugars: 20g
Protein: 5g

Disclaimer: These values are estimates and may vary depending on the specific ingredients used. For precise nutritional information, use a nutrition calculator.

Homemade cornbread topped with cinnamon honey butter.

More Delicious Dishes to Explore: Pumpkin Spice Edition

Craving more pumpkin spice goodness? Try these fantastic recipes!

YOU MIGHT LOVE: Pumpkin Coffee Cake – A perfect addition to your morning routine.
YOU MIGHT LOVE: Pumpkin Cinnamon Rolls – Indulge in the ultimate fall treat.
YOU MIGHT LOVE: Fall Pumpkin French Toast Breakfast Recipe – Start your day with a pumpkin-infused delight.

Conclusion

This Pumpkin Cornbread with Cinnamon Honey Butter is a delightful combination of sweet and savory flavors, perfect for any occasion. Its ease of preparation and crowd-pleasing nature make it a must-try recipe this fall!

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Pumpkin Cornbread with Cinnamon Honey Butter