Pumpkin Cornbread with Cinnamon Honey Butter is a delightful twist on the classic cornbread, perfect for adding a touch of autumn to your table. The earthy sweetness of pumpkin and a hint of pumpkin spice elevate this savory staple, making it a great pairing for hearty fall meals like chili, soups, and stews. A topping of cinnamon sugar not only adds a subtle sweetness but also creates a delightful crunch that contrasts beautifully with the soft, moist texture of the cornbread.
Serve it warm with a generous dollop of cinnamon honey butter on the side to complement the spiced pumpkin flavors. This comforting combination is sure to make any meal feel extra special and cozy during the cooler months.
Ingredients
- For the cornbread
1 cup all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup cornmeal
2 large eggs, beaten
1 cup pumpkin puree
1/3 cup light brown sugar, packed
1/4 cup vegetable oil
1 tablespoon molasses
1/4 cup granulated sugar
1 tablespoon ground cinnamon
- For the cinnamon honey butter
1/2 cup unsalted butter, at room temperature
1/4 cup honey
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/2 teaspoon salt
Directions
- Preheat oven to 400F. Spray a 9-inch square baking pan with non-stick spray. In a large mixing bowl, stir together the flours, baking powder, salt, 1/2 teaspoon of cinnamon, nutmeg and the cornmeal. In a separate bowl, beat the eggs with the pumpkin, brown sugar, oil and molasses.
- Fold the wet ingredients into the dry ingredients until just incorporated (do not over-mix). Pour the batter into the prepared pan. Stir together the granulated sugar and the tablespoon of ground cinnamon, then sprinkle over the surface of the cornbread. Bake for 30 minutes, or a toothpick inserted in the center comes out clean.
- While baking, make the cinnamon honey butter by whipping all ingredients until smooth.
- Serve the cornbread warm with honey butter on the side.
Notes
- Adapted from a recipe by RecipeGirl.