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Pumpkin Cornbread with Cinnamon Honey Butter

Delicious Pumpkin Cornbread with Cinnamon Honey Butter Bliss

This Pumpkin Cornbread with Cinnamon Honey Butter is a delightful autumn treat perfect for any gathering.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 15 minutes
Total Time 1 hour
Servings: 8 slices
Course: Breakfast
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cornbread
  • 1 cup All-Purpose Flour Substitute with gluten-free flour blend for a gluten-free option.
  • 1 cup Cornmeal Finer cornmeal can create a different consistency.
  • 2 tbsp Baking Powder Make sure it’s fresh for the best rise.
  • 1 tsp Baking Soda Omit if substituting buttermilk for sour cream.
  • 1 tsp Salt Crucial for balancing sweetness.
  • 2 tsp Ground Cinnamon Feel free to use pumpkin pie spice instead.
  • 1 tsp Ground Ginger Omit for a milder profile.
  • 1/2 tsp Ground Nutmeg Freshly grated nutmeg will maximize flavor.
  • 1/4 tsp Ground Cloves Can be left out if preferable.
  • 1/2 cup Light Brown Sugar White granulated sugar also works well.
  • 1/2 cup Unsalted Butter You can use salted butter but adjust salt in the recipe.
  • 1 cup Canned Pumpkin Fresh pumpkin works after cooking and pureeing.
  • 1/2 cup Sour Cream Greek yogurt is a great substitute.
  • 2 large Eggs Flax eggs can work for a vegan version.
For the Cinnamon Honey Butter
  • 1/2 cup Salted Butter You can use unsalted butter with a pinch of added salt.
  • 1/4 cup Honey Maple syrup can be used for a vegan alternative.
  • 1/2 cup Powdered Sugar Agave nectar is a lower-sugar option.
  • 1 tsp Ground Cinnamon Consider trying vanilla or nutmeg for variations.

Equipment

  • 8x8 inch baking dish
  • mixing bowls
  • whisk
  • spatula

Method
 

Preparation Steps
  1. Preheat your oven to 375°F (190°C) and grease an 8x8-inch baking dish.
  2. In a large mixing bowl, whisk together the all-purpose flour, cornmeal, baking powder, baking soda, salt, ground cinnamon, ground ginger, ground nutmeg, and ground cloves.
  3. In another bowl, blend the light brown sugar, melted unsalted butter, and canned pumpkin until smooth. Then mix in the sour cream and eggs.
  4. Combine the pumpkin mixture with the dry ingredients, carefully folding until just combined.
  5. Spoon the batter into the greased baking dish and bake for 25–30 minutes, or until a toothpick comes out clean.
  6. Allow the cornbread to cool slightly in the baking dish before transferring to a wire rack to cool for about 10–15 minutes.
  7. Whip the salted butter until light and smooth, then gradually add honey, powdered sugar, and ground cinnamon, mixing until fluffy.

Nutrition

Serving: 1sliceCalories: 210kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 5gCholesterol: 30mgSodium: 200mgPotassium: 120mgFiber: 2gSugar: 10gVitamin A: 800IUCalcium: 20mgIron: 1mg

Notes

Don’t overmix the batter; use fresh ingredients for the best results.

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