As the crisp air of autumn settles in, few dishes embody the warmth of the season better than Pumpkin Cornbread with Cinnamon Honey Butter. This twist on classic cornbread blends the earthy sweetness of pumpkin purée with comforting spices, creating a moist and flavorful loaf. When served alongside a rich spread of cinnamon-infused honey butter, every bite delivers the perfect balance of cozy, seasonal indulgence that transforms even a simple meal into something memorable.
Why You’ll Love Pumpkin Cornbread with Cinnamon Honey Butter
-
Seasonal Flavor Explosion – Pumpkin purée, cinnamon, nutmeg, and honey make every bite taste like fall.
-
Moist & Tender Texture – The pumpkin keeps the cornbread soft, preventing it from being dry or crumbly.
-
Versatility – Perfect alongside chili, Thanksgiving turkey, or simply on its own as a snack.
-
Easy to Make – No complicated steps, just simple ingredients mixed and baked to golden perfection.
-
Crowd-Pleaser – That irresistible cinnamon honey butter spread makes it a hit at family dinners, potlucks, and holiday gatherings.
Ingredients for Pumpkin Cornbread
Here’s everything you need to make this golden, spiced cornbread:
-
Dry Ingredients
-
1 cup yellow cornmeal
-
1 cup all-purpose flour
-
1 tablespoon baking powder
-
½ teaspoon baking soda
-
½ teaspoon salt
-
1 teaspoon ground cinnamon
-
½ teaspoon ground nutmeg
-
¼ teaspoon ground ginger
-
¼ teaspoon ground cloves
-
-
Wet Ingredients
-
1 cup pumpkin purée (not pumpkin pie filling)
-
2 large eggs
-
½ cup brown sugar
-
⅓ cup honey or maple syrup
-
½ cup buttermilk (or milk + 1 teaspoon vinegar)
-
⅓ cup melted butter or neutral oil
-
Ingredients for Cinnamon Honey Butter
-
½ cup unsalted butter, softened
-
3 tablespoons honey
-
1 teaspoon ground cinnamon
-
Pinch of salt
Step-by-Step Instructions
Step 1: Preheat & Prepare
Preheat your oven to 375°F (190°C). Grease or line an 8×8-inch baking pan.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, and spices.
Step 3: Mix Wet Ingredients
In a separate bowl, combine pumpkin purée, eggs, brown sugar, honey, buttermilk, and melted butter until smooth.
Step 4: Combine
Gradually stir the dry ingredients into the wet mixture. Do not overmix—stop as soon as everything is incorporated.
Step 5: Bake
Pour the batter into the prepared pan and smooth the top. Bake for 25–30 minutes, or until a toothpick comes out clean.
Step 6: Make the Cinnamon Honey Butter
While the cornbread bakes, beat softened butter with honey, cinnamon, and a pinch of salt until fluffy.
Step 7: Serve & Enjoy
Let the cornbread cool slightly before slicing. Serve warm with a generous smear of cinnamon honey butter.
Variations & Substitutions
-
Gluten-Free Option – Use a gluten-free flour blend instead of all-purpose flour.
-
Dairy-Free – Swap butter with coconut oil or vegan margarine, and use almond milk with lemon juice instead of buttermilk.
-
Sweeter Cornbread – Add ¼ cup more honey or sugar if you prefer a dessert-like cornbread.
-
Savory Twist – Add 1 cup shredded sharp cheddar and diced jalapeños for a sweet-spicy kick.
-
Nutty Crunch – Stir in ½ cup toasted pecans or walnuts.
Perfect Pairings for Pumpkin Cornbread with Cinnamon Honey Butter
-
Soups & Stews – Pairs beautifully with chili, pumpkin soup, or beef stew.
-
Holiday Meals – Serve alongside roast turkey, glazed ham, or stuffing.
-
Breakfast Treat – Enjoy with scrambled eggs and bacon.
-
Sweet Snack – Top with apple butter, maple syrup, or whipped cream for a cozy dessert.
Storage & Reheating Tips
-
Room Temperature – Store in an airtight container for up to 2 days.
-
Refrigerator – Keeps fresh for up to 5 days.
-
Freezer – Wrap slices individually and freeze for up to 3 months. Reheat in the microwave or oven.
-
Butter Storage – The cinnamon honey butter can be refrigerated for up to 2 weeks or frozen for 2 months.
Pro Tips for the Best Pumpkin Cornbread
-
Don’t Overmix – Overworking the batter creates dense cornbread.
-
Check for Doneness – Use a toothpick to test; it should come out mostly clean.
-
Use Fresh Spices – Freshly ground cinnamon and nutmeg enhance flavor.
-
Balance Sweetness – Adjust honey or sugar depending on whether you’re serving it with savory or sweet dishes.
-
Warm Butter Spread – For easier spreading, let the cinnamon honey butter soften at room temperature before serving.
Frequently Asked Questions
1. Can I make this recipe ahead of time?
Yes! Bake the cornbread a day before and store at room temperature. Warm it slightly before serving with fresh cinnamon honey butter.
2. Can I use canned pumpkin pie filling instead of purée?
No, pumpkin pie filling already contains sugar and spices, which would alter the recipe. Use pure pumpkin purée.
3. Can I bake this in a cast-iron skillet?
Absolutely! Preheat a greased skillet in the oven, then pour in the batter for crispier edges.
4. Can I double the recipe?
Yes, double all ingredients and bake in a 9×13-inch pan for 35–40 minutes.
Conclusion
Pumpkin Cornbread with Cinnamon Honey Butter is more than just a side dish—it’s a warm, spiced comfort food that embodies the flavors of fall. Whether served at Thanksgiving, alongside a bowl of chili, or enjoyed with your morning coffee, this recipe is guaranteed to bring smiles to the table.
Ingredients
Method
- Instructions
- Preheat your oven to 375°F (190°C) and lightly grease an 8x8-inch baking pan.
- In a bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
- In another bowl, combine pumpkin puree, eggs, brown sugar, honey, buttermilk, and melted butter. Mix until smooth.
- Add the dry mixture to the wet mixture and stir until just combined. Do not overmix.
- Pour the batter into the prepared pan and bake for 22–28 minutes, or until a toothpick inserted in the center comes out clean.
- While the cornbread bakes, beat together the softened butter, honey, cinnamon, and a pinch of salt until fluffy.
- Let the cornbread cool slightly, then slice and serve warm with a generous spread of cinnamon honey butter.
Notes
