Pumpkin Cornbread with Cinnamon Honey Butter Recipe

Introduction

This pumpkin cornbread is a cozy, flavorful twist on a classic favorite. Moist and spiced with warming cinnamon and nutmeg, it pairs beautifully with a creamy cinnamon honey butter that adds a touch of sweetness. Perfect for autumn or anytime you crave a comforting treat.

Ingredients

• 1 cup (140g) all-purpose flour
• 1 cup (170g) cornmeal
• ½ cup (100g) granulated sugar
• 2 tsp baking powder
• ½ tsp baking soda
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground ginger
• ⅛ tsp ground cloves (optional)
• ½ tsp salt
• 1 cup (240g) pumpkin puree
• 1 cup (240ml) buttermilk
• 2 large eggs, lightly beaten
• ½ cup (113g) unsalted butter, melted and cooled, or ⅓ cup neutral oil

For the Cinnamon Honey Butter:

• ½ cup (113g) unsalted butter, softened
• 3 tbsp honey
• 1 tsp ground cinnamon
• Pinch of sea salt

Instructions

1. Step 1: Preheat your oven to 375°F (190°C). Grease an 8×8-inch pan or a 9-inch cast iron skillet to prepare for baking.
2. Step 2: In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves (if using), and salt until evenly combined.
3. Step 3: In a separate bowl, whisk the pumpkin puree, buttermilk, lightly beaten eggs, and melted, cooled butter or oil until the mixture is smooth.
4. Step 4: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Avoid overmixing to keep the cornbread tender.
5. Step 5: Pour the batter into the prepared pan and spread it evenly. Bake for 25-35 minutes until the top is golden brown and a toothpick inserted into the center comes out clean.
6. Step 6: Allow the cornbread to cool in the pan on a wire rack for 10-15 minutes before slicing to let it set.
7. Step 7: For the cinnamon honey butter, make sure the butter is softened to room temperature. In a bowl, combine the softened butter, honey, cinnamon, and a pinch of sea salt.
8. Step 8: Beat the mixture with an electric mixer for 2-3 minutes until it becomes light, fluffy, and creamy. Taste and adjust the seasoning if needed.
9. Step 9: Slice the warm cornbread into squares or wedges. Serve immediately with a generous dollop of the cinnamon honey butter. Enjoy it as a snack, dessert, or alongside chili, stew, or your favorite hot beverage.

Tips & Variations

• For a dairy-free option, substitute the buttermilk with almond milk mixed with a tablespoon of vinegar and use oil instead of butter.
• Add a handful of chopped pecans or walnuts to the batter for a crunchy texture.
• If you prefer a sweeter cornbread, increase the sugar by 1-2 tablespoons.
• Use pumpkin pie spice instead of individual spices for convenience.

Storage

Store leftover cornbread in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat slices in the microwave or oven until warm. The cinnamon honey butter can be refrigerated in a sealed container for about a week; bring it to room temperature and re-whip before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin puree for this recipe?

Yes, canned pumpkin puree works perfectly and is the easiest option. Just ensure it is pure pumpkin and not pumpkin pie filling, which contains added sugars and spices.

Can I make this cornbread gluten-free?

To make it gluten-free, substitute the all-purpose flour with a gluten-free flour blend suitable for baking. Make sure your baking powder is also gluten-free. The texture may vary slightly but will still be delicious.