Pumpkin Cornbread with Cinnamon Honey Butter
Indulge in the cozy flavors of fall with this delightful Pumpkin Cornbread with Cinnamon Honey Butter. This moist and tender cornbread is infused with the warm spices of cinnamon and nutmeg, complemented by the natural sweetness of pumpkin puree. Perfect for family gatherings, holiday meals, or simply enjoying alongside your favorite hot beverage, each slice offers a comforting aroma that captures the essence of autumn. Whether served as a side dish to hearty stews or enjoyed as a sweet breakfast treat, this versatile recipe promises to be a hit at any table.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 12 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 cup pumpkin puree
- ⅔ cup sugar
- 2 large eggs
- ⅓ cup vegetable oil
- ¾ cup milk
- ½ cup unsalted butter (softened)
- ¼ cup honey
- 1 teaspoon ground cinnamon
Instructions
- Preheat your oven to 350°F (175°C).
- Grease a 9×13 baking pan or line it with parchment paper.
- In a mixing bowl, whisk together cornmeal, flour, baking powder, salt, cinnamon, and nutmeg.
- In another bowl, mix pumpkin puree, sugar, eggs, vegetable oil, and milk until smooth.
- Combine wet and dry ingredients gently; avoid overmixing.
- Pour batter into the prepared pan and bake for about 25 minutes or until a toothpick inserted comes out clean.
- While baking, prepare the cinnamon honey butter by mixing softened butter with honey and ground cinnamon.
- Let cornbread cool slightly before slicing and serve warm with the honey butter.
Nutrition
- Serving Size: 1 slice (75g)
- Calories: 240
- Sugar: 10g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg