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Pumpkin Cornbread with Cinnamon Honey Butter

Pumpkin Cornbread with Cinnamon Honey Butter for Fall Bliss

Enjoy the soul-warming flavors of Pumpkin Cornbread with Cinnamon Honey Butter, a perfect fall treat.
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Prep Time 30 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 9 slices
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cornbread Base
  • 1 cup all-purpose flour can be replaced with a gluten-free blend
  • 1 cup cornmeal use fine or medium grind
  • 2 teaspoons baking powder essential leavening agent
  • 1 teaspoon baking soda essential leavening agent
  • 1 teaspoon salt enhances all flavors
  • 1 teaspoon ground spices (cinnamon, ginger, nutmeg, cloves) adjust to taste
  • 1 cup light brown sugar white sugar can be used in a pinch
  • 1/2 cup unsalted butter, melted or coconut oil for vegan option
  • 1 cup canned pumpkin or cooked and drained fresh pumpkin
  • 1/2 cup sour cream can be replaced with yogurt
  • 2 large eggs flax eggs for vegan alternative
For Cinnamon Honey Butter
  • 1/2 cup salted butter, softened or unsalted with adjusted salt
  • 1/4 cup honey use maple syrup for vegan version
  • 1/2 cup powdered sugar sift if clumped
  • 1 teaspoon ground cinnamon adjust according to taste

Equipment

  • Mixing bowls
  • Whisk
  • Spatula
  • 8x8 inch baking dish
  • Oven

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and grease an 8x8-inch baking dish with non-stick spray or butter.
    Pumpkin Cornbread with Cinnamon Honey Butter
  2. In a large mixing bowl, whisk together the dry ingredients: flour, cornmeal, baking powder, baking soda, salt, and spices.
    Pumpkin Cornbread with Cinnamon Honey Butter
  3. In a separate bowl, mix the wet ingredients: light brown sugar, melted butter, canned pumpkin, sour cream, and eggs until smooth.
    Pumpkin Cornbread with Cinnamon Honey Butter
  4. Gently pour the wet mixture into the dry ingredients and fold until just combined to avoid overmixing.
    Pumpkin Cornbread with Cinnamon Honey Butter
  5. Pour the batter into the prepared baking dish and smooth the top. Bake for 25 to 30 minutes until a toothpick comes out clean.
    Pumpkin Cornbread with Cinnamon Honey Butter
  6. Allow the cornbread to cool in the dish for about 10 minutes, then transfer to a wire rack to cool further.
    Pumpkin Cornbread with Cinnamon Honey Butter
  7. To make the cinnamon honey butter, whip the softened butter until smooth, then mix in honey, powdered sugar, and cinnamon until creamy.
    Pumpkin Cornbread with Cinnamon Honey Butter
  8. Slice the Pumpkin Cornbread into squares and serve warm with a dollop of cinnamon honey butter on top.
    Pumpkin Cornbread with Cinnamon Honey Butter

Nutrition

Serving: 1sliceCalories: 180kcalCarbohydrates: 25gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 40mgSodium: 180mgPotassium: 200mgFiber: 1gSugar: 10gVitamin A: 15IUVitamin C: 1mgCalcium: 4mgIron: 6mg

Notes

Ensure your eggs are at room temperature for better incorporation and fluffiness. Adjust spices and baking time as needed.

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