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Pumpkin Cornbread with Cinnamon Honey Butter

Pumpkin Cornbread with Cinnamon Honey Butter
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Pumpkin Cornbread with Cinnamon Honey Butter is a moist, fluffy, and flavorful cornbread infused with warm pumpkin spice and topped with a luscious cinnamon honey butter. Perfectly balancing sweet and spicy notes, this comforting recipe uses simple pantry ingredients and is versatile for any occasion, from cozy family dinners to festive gatherings. It offers a delightful seasonal twist on classic Southern cornbread with a tender texture and inviting aroma.

Ingredients

Scale

Dry Ingredients

  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour (or gluten-free blend for gluten-free option)
  • 2/3 cup brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt

Wet Ingredients

  • 1 cup pumpkin puree (canned or fresh)
  • 1 cup buttermilk (or dairy-free milk for dairy-free version)
  • 2 large eggs, room temperature (or flax/chia eggs for vegan)
  • 1/4 cup unsalted butter, melted (or vegan butter)

Cinnamon Honey Butter

  • 1/2 cup unsalted butter, softened (or vegan butter)
  • 3 tablespoons honey (or maple syrup)
  • 1/2 teaspoon ground cinnamon

Instructions

  1. Prepare the Batter: Preheat your oven to 375°F (190°C) and grease your baking pan. In a large mixing bowl, whisk together the dry ingredients: yellow cornmeal, all-purpose flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt. In another bowl, combine the wet ingredients: pumpkin puree, buttermilk, eggs, and melted butter. Gradually pour the wet mixture into the dry, stirring lightly until just combined—be careful not to overmix to ensure a tender crumb.
  2. Bake the Cornbread: Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. The crust should be golden brown and aromatic. Once baked, allow it to cool slightly before adding your topping.
  3. Make the Cinnamon Honey Butter: While the cornbread is baking, mix softened unsalted butter with honey and ground cinnamon until smooth and creamy. Adjust cinnamon and honey to taste. This butter will melt into the warm cornbread, providing a rich finishing touch.
  4. Serve and Enjoy: Slice the cornbread and spread a generous amount of cinnamon honey butter on each piece while still warm. The melting butter combines with the pumpkin-spiced cornbread to create a comforting and delicious flavor in every bite.

Notes

  • Use room temperature eggs, butter, and buttermilk for smooth batter blending and better rise.
  • Do not overmix the batter to avoid tough cornbread.
  • Use freshly ground cinnamon and nutmeg for a more intense and fresh flavor.
  • Check doneness with a toothpick; it should come out clean or with a few moist crumbs.
  • Soften butter slowly at room temperature rather than microwaving to preserve texture for the cinnamon honey butter.

Nutrition

Keywords: pumpkin cornbread, cinnamon honey butter, fall recipes, moist cornbread, sweet and spicy cornbread, gluten-free cornbread

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