Pumpkin Cornbread with Cinnamon Honey Butter

If you’re looking for a warm and inviting treat to celebrate the flavors of fall, you’ve come to the right place! This Pumpkin Cornbread with Cinnamon Honey Butter is one of my absolute favorites. It’s a delightful mix of cozy spices and sweet pumpkin that creates a soft, tender cornbread perfect for any occasion. Whether it’s a busy weeknight or a family gathering, this recipe brings everyone together with its comforting aroma and delicious taste.

What I love most about this pumpkin cornbread is how easy it is to whip up. It’s not just about the flavor; it’s also about creating memories with loved ones. Just imagine sharing this warm cornbread slathered in cinnamon honey butter with your friends and family. It’s truly special!

Why You’ll Love This Recipe

• Quick and easy: With just 20 minutes of prep time, you can have this delightful dish ready in no time!
• Family-friendly: Kids and adults alike will love the sweet, spiced flavor that makes it a hit at any table.
• Make-ahead convenience: You can prepare this cornbread in advance, making it perfect for gatherings or unexpected guests.
• Versatile side dish: Pair it with soups, stews, or enjoy it on its own for a tasty snack.
• Irresistible topping: The cinnamon honey butter adds a sweet finishing touch that takes this cornbread to the next level.

Ingredients You’ll Need

Let’s gather our simple, wholesome ingredients! You’ll find that they are mostly pantry staples, making this recipe easy to put together.

For the Cornbread

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/2 cup sugar
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 cup canned pumpkin puree
• 1/4 cup vegetable oil
• 2 large eggs
• 1 cup milk

For the Cinnamon Honey Butter

• 1/2 cup unsalted butter, softened
• 1/4 cup honey
• 1 teaspoon ground cinnamon

Variations

This recipe is wonderfully flexible! Feel free to experiment with different ingredients to make it your own.

• Add some crunch: Mix in 1/2 cup of chopped nuts like walnuts or pecans for extra texture.
• Spice it up: Try adding a pinch of cayenne pepper or chili powder for a little kick!
• Change the sweetener: Substitute maple syrup for honey in the butter for a unique flavor twist.
• Make it gluten-free: Use a gluten-free flour blend instead of all-purpose flour to suit dietary needs.

How to Make Pumpkin Cornbread with Cinnamon Honey Butter

Step 1: Preheat Your Oven

First things first—preheat your oven to 400°F (200°C). This step is crucial because starting with a hot oven ensures that your cornbread rises beautifully and bakes evenly.

Step 2: Prepare the Dry Ingredients

In a large mixing bowl, combine your dry ingredients: cornmeal, all-purpose flour, sugar, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg. Whisk them together until well mixed. This helps distribute the leavening agents and spices evenly throughout your batter.

Step 3: Mix the Wet Ingredients

In another bowl, whisk together the canned pumpkin puree, vegetable oil, eggs, and milk until smooth. Combining these ingredients in one bowl helps create a rich base for your cornbread.

Step 4: Combine Wet and Dry Ingredients

Pour the wet mixture into the dry ingredients bowl. Stir gently until just combined—be careful not to overmix! A few lumps are perfectly fine; they ensure your cornbread stays light and fluffy.

Step 5: Bake Your Cornbread

Grease an 8×8-inch baking dish or line it with parchment paper. Pour in your batter and spread it evenly. Bake in your preheated oven for about 25 minutes or until golden brown. A toothpick inserted into the center should come out clean. This step is essential as it develops those lovely golden edges we all love!

Step 6: Prepare the Cinnamon Honey Butter

While your cornbread is cooling slightly, mix together softened butter, honey, and ground cinnamon in a small bowl until combined. This flavorful topping takes just moments but adds such richness to each bite!

Step 7: Serve Warm

Once your cornbread has cooled slightly (if you can wait!), slice it up and serve warm with generous dollops of cinnamon honey butter on top. Enjoy every bite as you savor this seasonal treat with friends and family!

And there you have it—a delightful Pumpkin Cornbread with Cinnamon Honey Butter that brings warmth and comfort right from your kitchen. Happy baking!

Pro Tips for Making Pumpkin Cornbread with Cinnamon Honey Butter

Making the perfect Pumpkin Cornbread can be a delightful experience when you have a few helpful tips in your back pocket!

• Use fresh pumpkin puree: Freshly cooked pumpkin gives your cornbread a richer flavor and creamier texture compared to canned options. If you have time, try roasting a sugar pumpkin and blending it into puree.

• Check your baking powder: Ensure your baking powder is fresh! An expired leavening agent can lead to dense cornbread that doesn’t rise properly. A simple ‘float test’ in water can confirm its potency.

• Don’t overmix the batter: Mixing just until combined allows for a tender crumb. Overmixing develops gluten, which can make your cornbread tough instead of light and fluffy.

• Let it cool slightly before slicing: Allowing the cornbread to cool for about 10 minutes makes it easier to slice without crumbling, ensuring each piece holds its shape beautifully.

• Experiment with spices: While cinnamon and nutmeg are classic choices, feel free to add a dash of ginger or cloves for an extra layer of warmth in flavor.

How to Serve Pumpkin Cornbread with Cinnamon Honey Butter

Presenting your Pumpkin Cornbread is just as important as making it! With the right touches, you’ll create an inviting dish that everyone will love.

Garnishes

• Chopped pecans or walnuts: A sprinkle of chopped nuts adds crunch and enhances the autumnal feel of the dish.
• Fresh herbs: A few sprigs of sage or rosemary can add a lovely earthy aroma and contrast beautifully with the sweet flavors.

Side Dishes

• Harvest Salad: A mix of fresh greens, roasted squash, cranberries, and walnuts drizzled with a light vinaigrette complements the sweetness of the cornbread while providing texture.

• Creamy Tomato Soup: The warmth and acidity of tomato soup pairs wonderfully with cornbread, creating a cozy meal perfect for chilly evenings.

• Roasted Vegetables: Seasonal veggies like Brussels sprouts, carrots, and sweet potatoes bring color and nutrition to your table. Their slight caramelization contrasts nicely with the sweet cornbread.

• Apple Cider Glazed Carrots: These sweet and tangy carrots not only highlight fall flavors but also balance out the richness of the cornbread beautifully.

Enjoy crafting this delightful dish, and don’t forget to share it with family and friends!

Make Ahead and Storage

This Pumpkin Cornbread with Cinnamon Honey Butter is perfect for meal prep! You can make it ahead of time, and the flavors only get better as it sits. Here are some tips for storing, freezing, and reheating.

Storing Leftovers

• Allow the cornbread to cool completely at room temperature.
• Wrap individual pieces in plastic wrap or place them in an airtight container.
• Store in the refrigerator for up to 5 days.

Freezing

• Slice the cornbread into portions and let them cool completely.
• Wrap each slice tightly in plastic wrap and then in aluminum foil to prevent freezer burn.
• Freeze for up to 3 months.

Reheating

• For individual slices, unwrap and place on a microwave-safe plate.
• Heat in the microwave for 15-20 seconds or until warmed through.
• Alternatively, reheat in a preheated oven at 350°F (175°C) for about 10 minutes.

FAQs

Here are some common questions you might have about this delightful recipe!

Can I make Pumpkin Cornbread with Cinnamon Honey Butter gluten-free?

Absolutely! You can substitute all-purpose flour with a gluten-free flour blend to make this recipe gluten-free without losing any flavor.

How should I serve Pumpkin Cornbread with Cinnamon Honey Butter?

This cornbread tastes delicious warm or at room temperature. Serve it alongside soups, stews, or enjoy it as a sweet treat with butter!

Can I add extras to my Pumpkin Cornbread?

Yes! Feel free to add chocolate chips, nuts, or dried fruit for extra texture and flavor.

What’s the best way to store leftovers of Pumpkin Cornbread with Cinnamon Honey Butter?

Store leftovers in an airtight container at room temperature for up to two days or refrigerate for up to five days.

Final Thoughts

I hope you feel inspired to whip up this incredible Pumpkin Cornbread with Cinnamon Honey Butter! It’s not just a treat; it’s a cozy hug on a plate that captures the essence of fall. Enjoy sharing it with loved ones, or savor it all by yourself—you deserve it! Happy baking!