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Pumpkin Cornbread with Cinnamon Honey Butter

This fall-inspired cornbread is bursting with pumpkin and warming spices, making it a perfect addition to your autumn meals. It’s moist, tender, and tastes even better with a spread of cinnamon honey butter!
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Course: Side Dish
Cuisine: American
Keyword: Pumpkin Cornbread with Cinnamon Honey Butter
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 12

Notes

Ingredients:

For the 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
For the Cinnamon Honey Butter:
  • 1/2 cup (113g) salted butter, softened
  • 1/3 cup (105g) honey
  • 1/4 cup (30g) powdered sugar
  • 1 tsp ground cinnamon

 

Instructions:

  1. Preheat the oven: Set your oven to 375°F (190°C). Grease an 8x8-inch baking dish with non-stick spray.  
  2. Prepare the cornbread batter:
     In a large mixing bowl, whisk together the flour, cornmeal, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves for about 20 seconds. Create a well in the center and set the bowl aside.  
  3. Mix wet ingredients:
     In another bowl, break apart the brown sugar with your fingertips until it’s clump-free. Add the melted butter and canned pumpkin to the bowl and whisk until combined. Stir in the sour cream and eggs until fully blended.  
  4. Combine the dry and wet mixtures:
     Pour the pumpkin mixture into the well of the dry ingredients. Use a rubber spatula to gently fold the wet ingredients into the dry, mixing until just combined and no streaks of flour remain.  
  5. Bake the cornbread:
     Pour the batter into the prepared baking dish, spreading it into an even layer. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Let the cornbread cool slightly on a wire rack before cutting it into squares.  
  6. Make the cinnamon honey butter:
     In a mixing bowl (or stand mixer), beat the softened butter with an electric hand mixer until smooth. Add the honey, powdered sugar, and cinnamon. Mix on low speed until incorporated, then increase the speed to high and beat until light and fluffy, about 2–3 minutes.  
  7. Serve:
     Spread the cinnamon honey butter on warm cornbread for the ultimate fall treat!  

 

Nutrition

Calories: 307kcal | Carbohydrates: 40g | Protein: 4g | Fat: 15g | Saturated Fat: 8g
 Cholesterol: 62mg | Sodium: 240mg | Potassium: 183mg | Fiber: 2g | Sugar: 19g
 Vitamin A: 3620IU | Vitamin C: 0.9mg | Calcium: 55mg | Iron: 1.5mg

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