Description
Pumpkin Cornbread with Cinnamon Honey Butter is a delightful fall treat that combines the warmth of pumpkin and spices with a fluffy texture. This cornbread, adorned with a sweet cinnamon honey butter, will fill your kitchen with irresistible aromas and become an instant favorite at any gathering. Whether served alongside soups or enjoyed as a snack, this recipe is perfect for cozy days and festive occasions alike.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup medium grind cornmeal
- 1 cup canned pumpkin puree
- 1/2 cup light brown sugar
- 2 tsp baking powder
- 2 large eggs (room temperature)
- 1/2 cup whole milk (or buttermilk)
- 1 tsp ground cinnamon
- 1/4 cup unsalted butter (melted)
- 3 tbsp raw honey
Instructions
- Preheat oven to 400°F (200°C) and grease an 8-inch square baking dish.
- In a large bowl, whisk together flour, cornmeal, brown sugar, baking powder, cinnamon, and a pinch of salt.
- Create a well in the center; add pumpkin puree, eggs, melted butter, and milk. Stir gently until just combined.
- Pour batter into the prepared dish and smooth the top.
- Bake for 20-25 minutes until golden brown and a toothpick inserted comes out clean.
- While baking, whip together softened butter with honey and cinnamon for the topping. Serve warm.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Snack/Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 100g)
- Calories: 210
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg