Pumpkin Cornbread with Cinnamon Honey Butter
Indulge in the warm and comforting flavors of fall with this delightful Pumpkin Cornbread with Cinnamon Honey Butter. This easy-to-make recipe features a moist cornbread infused with pumpkin, cinnamon, and nutmeg, served alongside a sweet and creamy cinnamon honey butter. Perfect for festive gatherings or cozy family dinners, this cornbread stands out as a seasonal favorite that will impress everyone at your table.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 12 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/2 cup brown sugar
- 1 tablespoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 cup pumpkin puree
- 2 eggs
- 1/4 cup vegetable oil
- 1 cup milk
- 1/2 cup softened butter
- 1/4 cup honey
- 1 teaspoon cinnamon
Instructions
- Preheat your oven to 400°F (200°C).
- In a mixing bowl, combine cornmeal, flour, brown sugar, baking powder, cinnamon, nutmeg, and salt; whisk until well combined.
- In another bowl, mix pumpkin puree, eggs, vegetable oil, and milk; stir until blended.
- Pour the wet mixture into the dry ingredients and gently fold until just combined—some lumps are fine.
- Pour the batter into a greased 9×13 inch baking pan and bake for about 25 minutes or until golden brown.
- While baking, prepare the cinnamon honey butter by mixing softened butter, honey, and cinnamon until smooth.
- Let the cornbread cool slightly before slicing. Serve warm with generous dollops of cinnamon honey butter.
Nutrition
- Serving Size: 1 slice (approximately 70g)
- Calories: 210
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg