Go Back
Pumpkin Cornbread with Cinnamon Honey Butter

Pumpkin Cornbread with Cinnamon Honey Butter

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 28 minutes
Total Time 58 minutes
Servings: 9 servings
Ingredients Method Notes

Ingredients
  

  • Ingredients
  • For the cornbread:
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1 cup pumpkin puree not pumpkin pie filling
  • 2 large eggs
  • 1/2 cup brown sugar
  • 1/3 cup honey or maple syrup
  • 1/2 cup buttermilk or milk mixed with 1 teaspoon vinegar
  • 1/3 cup melted butter or neutral oil
  • For the cinnamon honey butter:
  • 1/2 cup unsalted butter softened
  • 3 tablespoons honey
  • 1 teaspoon ground cinnamon
  • Pinch of salt

Method
 

  1. Instructions
  2. Preheat your oven to 375°F (190°C) and lightly grease an 8x8-inch baking pan.
  3. In a bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
  4. In another bowl, combine pumpkin puree, eggs, brown sugar, honey, buttermilk, and melted butter. Mix until smooth.
  5. Add the dry mixture to the wet mixture and stir until just combined. Do not overmix.
  6. Pour the batter into the prepared pan and bake for 22–28 minutes, or until a toothpick inserted in the center comes out clean.
  7. While the cornbread bakes, beat together the softened butter, honey, cinnamon, and a pinch of salt until fluffy.
  8. Let the cornbread cool slightly, then slice and serve warm with a generous spread of cinnamon honey butter.

Notes

Tips
For a gluten-free version, use a 1:1 gluten-free flour blend.
For dairy-free, swap butter with coconut oil or vegan margarine and use plant-based milk + vinegar instead of buttermilk.
Bake in a preheated cast-iron skillet for crispy edges.
Store leftovers in an airtight container at room temperature for 2 days, or refrigerate up to 5 days.