Pumpkin Cornbread with Cinnamon Honey Butter
If you’re in search of a comforting dish that embodies the essence of fall, look no further than Pumpkin Cornbread with Cinnamon Honey Butter. This delightful recipe combines the warm flavors of pumpkin and spices into a moist cornbread that’s perfect for any occasion, from family dinners to festive gatherings. With its inviting aroma and sweet, buttery topping, this cornbread is sure to impress your loved ones. Plus, it’s simple to make and can be prepared ahead of time, making it a great addition to your meal prep or holiday spread.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Approximately 9 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup pumpkin puree
- 1/2 cup brown sugar
- 2 large eggs
- 1/4 cup vegetable oil
- 1 cup milk
- 1/2 cup softened butter
- 1/4 cup honey
- 1 teaspoon ground cinnamon
Instructions
- Preheat your oven to 400°F (200°C) and grease a 9×9-inch pan or cast-iron skillet.
- In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, mix pumpkin puree, brown sugar, eggs, vegetable oil, and milk until smooth.
- Combine wet ingredients into dry ingredients gently until just mixed.
- Pour batter into the prepared pan and bake for about 25 minutes or until golden brown and a toothpick comes out clean.
- While baking, mix softened butter with honey and cinnamon for the topping.
- Once baked, let cool slightly before slicing and serve warm with cinnamon honey butter.
Nutrition
- Serving Size: 1 square (approximately 80g)
- Calories: 190
- Sugar: 10g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg