Description
Moist, flavorful pumpkin cornbread with warm spices, served with a sweet cinnamon honey butter — the perfect fall side dish.
Ingredients
Scale
- For the cornbread:
- 1 cup pumpkin puree
- 1 cup cornmeal
- 1 cup all-purpose flour (or gluten-free blend)
- 1/2 cup brown sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 2 large eggs
- 1/3 cup milk (or buttermilk)
- 1/3 cup melted butter or coconut oil
- 1 teaspoon vanilla extract
- For the cinnamon honey butter:
- 1/2 cup unsalted butter, softened
- 2 tablespoons honey
- 1 teaspoon cinnamon
- 1 tablespoon powdered sugar (optional, for sweetness)
Instructions
- 1. Preheat oven to 375°F (190°C). Grease an 8×8-inch baking dish or cast-iron skillet.
- 2. In a large bowl, whisk together cornmeal, flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
- 3. In another bowl, whisk pumpkin puree, eggs, milk, melted butter, and vanilla until smooth.
- 4. Pour wet mixture into dry ingredients and stir until just combined — do not overmix.
- 5. Spread batter evenly into prepared dish and bake 25–30 minutes, until golden and a toothpick comes out clean.
- 6. Meanwhile, beat softened butter, honey, cinnamon, and powdered sugar (if using) until fluffy.
- 7. Cool cornbread slightly, then serve warm with cinnamon honey butter.
Notes
- For a richer flavor, use buttermilk instead of regular milk.
- This cornbread pairs perfectly with chili, soups, or holiday meals.
- The cinnamon honey butter can be made ahead and stored in the fridge for up to 1 week.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Bread, Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice with butter
- Calories: 220
- Sugar: 14g
- Sodium: 230mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
Keywords: pumpkin cornbread, cinnamon honey butter, fall baking, Thanksgiving side