Pumpkin Cornbread with Cinnamon Honey Butter Recipe
Introduction
Enjoy the warm flavors of fall with this Pumpkin Cornbread served alongside a sweet cinnamon honey butter. It’s a comforting twist on a classic that’s perfect for any meal or snack.
Ingredients
- 1 cup pumpkin puree
- 1 cup cornmeal
- 2 tablespoons honey
- Butter, for serving
- Ground cinnamon, for cinnamon honey butter
Instructions
- Step 1: Preheat your oven to 375°F (190°C). In a mixing bowl, combine the pumpkin puree, cornmeal, and honey until smooth.
- Step 2: Pour the mixture into a greased baking dish and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
- Step 3: While the cornbread is baking, prepare cinnamon honey butter by mixing softened butter with honey and a pinch of ground cinnamon.
- Step 4: Allow the cornbread to cool slightly before serving it warm with a generous spread of cinnamon honey butter.
Tips & Variations
- For extra moisture, add an egg or a splash of milk to the batter before baking.
- Swap honey with maple syrup for a different natural sweetness.
- Stir in chopped nuts or dried cranberries for added texture and flavor.
Storage
Store leftover cornbread tightly wrapped at room temperature for up to 2 days, or refrigerate for up to a week. Reheat in the oven or microwave until warm. The cinnamon honey butter can be stored in the fridge and softened before use.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned pumpkin puree for this recipe?
Yes, canned pumpkin puree works perfectly and is a convenient option for this recipe.
How can I make this cornbread gluten-free?
Ensure that the cornmeal used is certified gluten-free, and avoid adding any wheat flour or other gluten-containing ingredients.
PrintPumpkin Cornbread with Cinnamon Honey Butter Recipe
This Pumpkin Cornbread with Cinnamon Honey Butter combines the sweet, earthy flavors of pumpkin with the classic texture of cornbread, topped with a luscious cinnamon-infused honey butter. Perfect as a side for fall meals or a comforting snack, this recipe is easy to make and baked to golden perfection.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 9 servings 1x
- Category: Baking
- Method: Baking
- Cuisine: American
Ingredients
Cornbread:
- 1 cup pumpkin puree
- 1 cup cornmeal
- 1/4 cup honey
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 2 large eggs
- 1/4 cup vegetable oil
Cinnamon Honey Butter:
- 1/2 cup unsalted butter, softened
- 2 tablespoons honey
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat the oven: Set your oven to 375°F (190°C) to get it ready for baking the cornbread.
- Prepare the cornbread batter: In a large bowl, whisk together the cornmeal, flour, baking powder, and salt. In another bowl, mix pumpkin puree, honey, milk, eggs, and vegetable oil until smooth. Combine wet and dry ingredients until just blended to avoid overmixing.
- Bake the cornbread: Pour the batter into a greased 8×8 inch baking pan and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Make cinnamon honey butter: In a small bowl, blend softened butter with honey and cinnamon until well combined and creamy.
- Serve warm: Let the cornbread cool slightly, then cut into squares and serve with a generous spread of cinnamon honey butter on top.
Notes
- Use freshly canned pumpkin puree for best flavor, not pumpkin pie filling.
- You can substitute milk with almond or oat milk for a dairy-free option.
- Store leftover cornbread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Reheat cornbread slices in the microwave or oven before serving for a fresh-baked taste.
Keywords: pumpkin, cornbread, cinnamon honey butter, fall recipe, baked cornbread, pumpkin cornbread
