Print

Pumpkin Cornbread with Cinnamon Honey Butter

Pumpkin Cornbread with Cinnamon Honey Butter
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Indulge in the comforting flavors of fall with this delightful Pumpkin Cornbread with Cinnamon Honey Butter. This moist cornbread infuses the essence of pumpkin, cinnamon, and nutmeg, creating a perfect harmony of sweet and spicy flavors. With its tender crumb and irresistible aroma, it’s not just a side dish; it’s a heartwarming treat that will elevate any gathering. Whether you’re hosting a family dinner or enjoying a cozy evening at home, this cornbread is sure to impress. Served warm with a luscious cinnamon honey butter, it bridges the gap between simple comfort food and festive indulgence.

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1 cup cornmeal
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • 1 cup canned pumpkin puree
  • ½ cup brown sugar
  • ½ cup milk (or non-dairy alternative)
  • ¼ cup vegetable oil
  • 2 large eggs
  • ½ cup unsalted butter, softened (or dairy-free alternative)
  • ¼ cup honey (or maple syrup for a vegan option)
  • 1 teaspoon ground cinnamon

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl, whisk together all-purpose flour, cornmeal, baking powder, baking soda, salt, cinnamon, and nutmeg.
  3. In another bowl, mix canned pumpkin puree, brown sugar, milk, vegetable oil, and eggs until smooth.
  4. Combine the wet mixture with the dry ingredients and stir until just mixed.
  5. Pour the batter into a greased pan and bake for about 25 minutes or until golden brown.
  6. While baking, prepare the cinnamon honey butter by mixing softened butter with honey and cinnamon until well combined.
  7. Let the cornbread cool slightly before slicing and serving warm with cinnamon honey butter.

Nutrition

Find it online: https://themealjournal.com/pumpkin-cornbread-with-cinnamon-honey-butter/