Irresistible Pumpkin Cornbread with Cinnamon Honey Butter

The aroma of freshly baked Pumpkin Cornbread fills the kitchen, inviting you to take that first warm bite. Each slice is a delightful blend of sweet pumpkin and warm spices, topped off with a decadent cinnamon honey butter that melts on contact, creating a flavor explosion in your mouth. Pumpkin dessert delight.

This recipe isn’t just for fall gatherings or Thanksgiving dinners; it’s perfect for cozy weekends, lazy breakfasts, or any time you want to impress your friends and family. butter cookies recipe Picture this: warm cornbread fresh out of the oven, a dollop of cinnamon honey butter melting into the golden crust—a culinary hug if there ever was one!

I remember the first time I made this Pumpkin Cornbread; my family devoured it in minutes, asking for seconds before I even had my first bite! For more inspiration, check out this Lemon Lavender Cookies recipe.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• All-Purpose Flour: For a light and fluffy texture; sifted flour makes all the difference.

• Cornmeal: Opt for finely ground cornmeal for smoother cornbread; it gives that classic cornbread texture.

• Canned Pumpkin Puree: Make sure it’s 100% pumpkin; avoid pumpkin pie filling for best results.

• Brown Sugar: Use packed brown sugar for deeper sweetness and moisture; it’s like giving your cornbread a hug.

• Cinnamon: Freshly ground cinnamon brings warmth; skip the old jar and treat yourself to some freshness.

• Baking Powder: Essential for rise; check its expiration date because no one likes flat cornbread!

• Eggs: Large eggs work best; they add structure and help bind everything together beautifully.

• Milk: Whole milk provides richness; feel free to substitute with your favorite non-dairy option if needed.

• Cinnamon Honey Butter: A must-have topping—just mix softened butter with honey and cinnamon until fluffy! For more inspiration, check out this Sticky Honey Chicken recipe recipe.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Preheat Your Oven and Prepare Your Pan

Begin by preheating your oven to 350°F (175°C). Grease an 8-inch square baking dish with non-stick spray or line it with parchment paper for easy removal.

Mix Dry Ingredients Together

In a large mixing bowl, whisk together the flour, cornmeal, baking powder, brown sugar, cinnamon, and a pinch of salt until well combined. The mixture should smell heavenly!

Combine Wet Ingredients

In another bowl, combine the pumpkin puree, milk, eggs, and melted butter. Stir gently until everything is blended perfectly—no lumps allowed here!

Add Wet to Dry Ingredients

Carefully fold the wet ingredients into the dry mixture using a spatula. Be gentle so you don’t overmix—aim for a few lumps remaining for that tender texture we love.

Bake Your Cornbread

Pour the batter into your prepared baking dish. Bake in your preheated oven for 25-30 minutes or until golden brown. A toothpick inserted should come out clean—now that’s success!

Create Your Cinnamon Honey Butter

While your cornbread bakes, whip up your cinnamon honey butter by combining softened butter with honey and cinnamon in a bowl. Mix until fluffy—this will be pure magic on warm cornbread.

Cool and Serve

Once baked, remove from the oven and let cool slightly before slicing. Serve warm with generous pats of that glorious cinnamon honey butter on top!

This Pumpkin Cornbread with Cinnamon Honey Butter recipe not only satisfies your taste buds but also creates wonderful memories around your dining table. snickerdoodle bars with apples apple cinnamon oatmeal cups Enjoy every slice!

Perfecting the Cooking Process

Start by preheating your oven while mixing the dry ingredients. This ensures your pumpkin cornbread rises perfectly while baking evenly.

Add Your Touch

Consider adding nuts or dried fruits for extra texture and flavor. You can even swap in maple syrup instead of sugar for a unique twist!

Storing & Reheating

Store leftover pumpkin cornbread in an airtight container at room temperature for up to three days. Reheat slices in the microwave for about 15 seconds.

Sharing this recipe always reminds me of an autumn potluck where my cornbread disappeared within minutes! It warms my heart to see smiles from family and friends as they indulge.

FAQ

Can I use fresh pumpkin instead of canned?

Yes, just ensure it’s well-pureed and not too watery for the right texture.

How can I make it gluten-free?

Substitute regular flour with a gluten-free flour blend for delicious results.

What should I serve with pumpkin cornbread?

This dish pairs well with soups, stews, or even as a snack with tea!

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Pumpkin Cornbread with Cinnamon Honey Butter

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• Author: Sofia Valentina
• Total Time: 45 minutes
• Yield: Approximately 9 servings 1x

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Description

Pumpkin Cornbread with Cinnamon Honey Butter is a warm, comforting dish that combines the sweetness of pumpkin with aromatic spices. This delightful treat is perfect for any occasion, from cozy breakfasts to festive gatherings. Each slice is complemented by a luscious cinnamon honey butter that melts into the cornbread, creating a flavor sensation that will leave your friends and family asking for more.

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Ingredients

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• 1 cup all-purpose flour
• 1 cup finely ground cornmeal
• 1 cup canned pumpkin puree (100% pumpkin)
• 1/2 cup packed brown sugar
• 1 tsp ground cinnamon
• 2 tsp baking powder
• 2 large eggs
• 1/2 cup whole milk (or non-dairy substitute)
• 1/4 cup unsalted butter, melted
• For Cinnamon Honey Butter: 1/4 cup unsalted butter, softened, 3 tbsp honey, 1 tsp ground cinnamon

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Instructions

1. Preheat your oven to 350°F (175°C) and grease an 8-inch square baking dish.
2. In a large bowl, whisk together the flour, cornmeal, baking powder, brown sugar, cinnamon, and a pinch of salt.
3. In another bowl, combine the pumpkin puree, milk, eggs, and melted butter. Mix until smooth.
4. Gently fold the wet ingredients into the dry mixture until just combined; some lumps are okay.
5. Pour the batter into the prepared baking dish and bake for 25-30 minutes or until golden brown and a toothpick comes out clean.
6. While baking, prepare your cinnamon honey butter by mixing softened butter with honey and cinnamon until fluffy.
7. Let the cornbread cool slightly before slicing and serve warm with cinnamon honey butter.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice (60g)
• Calories: 210
• Sugar: 9g
• Sodium: 150mg
• Fat: 8g
• Saturated Fat: 5g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 35mg