Pumpkin Cornbread with Cinnamon Honey Butter
If you’re looking for a comforting and delicious way to embrace the fall season, you’ve come to the right place! This Pumpkin Cornbread with Cinnamon Honey Butter is the perfect blend of warm spices and tender texture that makes every bite feel like a cozy hug. It’s not just a recipe; it’s a celebration of all things autumn. Whether you’re hosting a family gathering or simply enjoying a quiet weeknight dinner, this cornbread will surely become a favorite.
What I love most about this recipe is how easy it is to whip up. With simple ingredients and straightforward steps, you’ll have a delightful side dish ready in no time. Plus, the addition of cinnamon honey butter takes this pumpkin cornbread to the next level, making it a perfect companion for soups, stews, or even on its own as a snack!
Why You’ll Love This Recipe
- Quick and Easy: With just 20 minutes of prep time, you can have this delicious treat baking in your oven.
- Family-Friendly: Kids love the sweet and spicy flavors of pumpkin, making it a hit for all ages.
- Versatile: Perfect for any occasion—from holiday dinners to casual get-togethers.
- Make-Ahead Friendly: Bake it in advance and enjoy it warmed up or at room temperature.
- Delicious Flavor Combination: The rich taste of pumpkin paired with cinnamon honey butter creates an irresistible treat.
Ingredients You’ll Need
This recipe uses simple, wholesome ingredients that you might already have in your pantry. Here’s what you’ll need to make your Pumpkin Cornbread with Cinnamon Honey Butter:
For the Cornbread
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¾ cup pumpkin puree (not pie filling)
- ¼ cup vegetable oil
- ½ cup brown sugar
- 2 large eggs
- 1 cup milk
For the Cinnamon Honey Butter
- ½ cup unsalted butter (softened)
- ¼ cup honey
- 1 teaspoon ground cinnamon
Variations
This Pumpkin Cornbread recipe is wonderfully flexible! Feel free to mix things up with these tasty variations:
- Add Nuts: Stir in some chopped walnuts or pecans for an extra crunch.
- Cheesy Twist: Mix in shredded cheese for a savory version that pairs well with soups.
- Spicy Kick: Add diced jalapeños for those who enjoy a bit of heat in their cornbread.
- Sweet Add-ins: Toss in chocolate chips or dried cranberries for a touch of sweetness.
How to Make Pumpkin Cornbread with Cinnamon Honey Butter
Step 1: Preheat Your Oven
Start by preheating your oven to 400°F (200°C). This step is crucial because it ensures that your cornbread bakes evenly and rises beautifully.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, cornmeal, baking powder, salt, cinnamon, and nutmeg. Mixing these dry ingredients first helps distribute the leavening agents evenly throughout the batter.
Step 3: Combine Wet Ingredients
In another bowl, combine the pumpkin puree, vegetable oil, brown sugar, eggs, and milk. Whisk until smooth. This mixture will add moisture and flavor to your cornbread.
Step 4: Combine Mixtures
Pour the wet mixture into the dry ingredients. Gently stir until just combined—be careful not to overmix! A few lumps are perfectly fine.
Step 5: Bake the Cornbread
Pour the batter into a greased baking dish or cast-iron skillet. Bake in your preheated oven for about 25 minutes or until golden brown and a toothpick inserted into the center comes out clean.
Step 6: Prepare Cinnamon Honey Butter
While your cornbread bakes, mix softened butter with honey and cinnamon in a small bowl until creamy. This delightful topping will complement your warm cornbread perfectly!
Step 7: Serve & Enjoy!
Once baked, let your cornbread cool slightly before slicing. Serve warm with generous dollops of cinnamon honey butter on top. Every bite is sure to bring smiles around the table!
Pro Tips for Making Pumpkin Cornbread with Cinnamon Honey Butter
Making the perfect Pumpkin Cornbread is easier than you think! Here are some helpful tips to ensure your cornbread comes out moist, flavorful, and utterly delightful.
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Use fresh pumpkin puree – Opting for fresh pumpkin instead of canned can elevate the flavor and moisture of your cornbread. If you have the time, roast and puree a sugar pumpkin for the best taste.
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Don’t overmix the batter – Mixing too much can lead to dense cornbread. Stir until just combined; it’s okay if there are a few lumps. This keeps your cornbread light and airy.
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Check for doneness early – Ovens can vary in temperature. Start checking your cornbread a few minutes before the suggested cooking time to avoid overbaking, which can dry it out.
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Let it cool slightly before serving – Allowing the cornbread to cool for about 10 minutes enhances its texture and makes it easier to slice without crumbling.
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Experiment with spices – Feel free to add a pinch more of nutmeg or ginger if you enjoy a spicier flavor profile. Personalizing your spice blend can take this recipe to another level!
How to Serve Pumpkin Cornbread with Cinnamon Honey Butter
Serving Pumpkin Cornbread with Cinnamon Honey Butter is all about creating a cozy experience that celebrates fall flavors. Here are some delightful ways to present this dish:
Garnishes
- Chopped pecans or walnuts – Sprinkling toasted nuts on top adds crunch and complements the sweetness of the cornbread.
- Fresh herbs like rosemary or thyme – A sprinkle of finely chopped herbs brings a refreshing contrast and an aromatic touch that pairs beautifully with pumpkin.
Side Dishes
- Autumn Salad with Cranberries and Feta – A vibrant salad featuring mixed greens, tart cranberries, creamy feta cheese, and a light vinaigrette balances the sweetness of the cornbread.
- Maple Glazed Carrots – Roasted carrots glazed with maple syrup add a sweet yet earthy element that harmonizes perfectly with the flavors of your cornbread.
- Creamy Potato Soup – A hearty potato soup provides warmth and comfort while allowing the cornbread to shine as a side star.
- Spiced Apple Chutney – This tangy chutney made from spiced apples offers a zesty contrast that enhances every bite of cornbread.
Enjoy your delicious Pumpkin Cornbread with Cinnamon Honey Butter as part of an inviting autumn meal!
Make Ahead and Storage
This Pumpkin Cornbread with Cinnamon Honey Butter is perfect for meal prep, making it easy to enjoy a slice of fall any day of the week. You can bake it in advance and store it for later, ensuring you always have this delightful treat on hand.
Storing Leftovers
- Allow the cornbread to cool completely before storing.
- Wrap individual slices in plastic wrap or foil.
- Place wrapped slices in an airtight container or resealable bag.
- Store at room temperature for up to 2 days or in the refrigerator for up to a week.
Freezing
- Cool the cornbread completely before freezing.
- Wrap the entire loaf or individual slices tightly in plastic wrap.
- Place wrapped cornbread in a freezer-safe container or bag.
- Freeze for up to 3 months. Label with the date for your reference.
Reheating
- To reheat slices, unwrap and place them on a microwave-safe plate. Microwave for about 15-20 seconds, checking until warmed through.
- For the oven, preheat to 350°F (175°C), wrap the slices in foil, and heat for about 10-15 minutes until warmed through.
FAQs
Here are some common questions you might have about making this delicious recipe!
Can I use fresh pumpkin puree instead of canned in Pumpkin Cornbread with Cinnamon Honey Butter?
Absolutely! Fresh pumpkin puree works wonderfully. Just ensure it’s pureed smoothly and has a similar moisture content to canned puree.
What can I substitute for honey in Pumpkin Cornbread with Cinnamon Honey Butter?
If you’re looking to avoid honey, maple syrup makes a great alternative. You can also try agave nectar for a different flavor profile while keeping it sweet!
How do I know when my Pumpkin Cornbread is done baking?
Your Pumpkin Cornbread is ready when a toothpick inserted into the center comes out clean or with a few moist crumbs. It should be golden brown on top.
Can I make this Pumpkin Cornbread gluten-free?
Yes! Simply substitute all-purpose flour with your favorite gluten-free flour blend. The texture will still be deliciously moist and flavorful!
Final Thoughts
I hope you feel inspired to whip up this delightful Pumpkin Cornbread with Cinnamon Honey Butter! It’s perfect for cozy gatherings or simply enjoying on a quiet evening at home. This recipe brings warmth and comfort, making it truly special during the fall season. Enjoy every bite, and don’t hesitate to share it with friends and family who will surely love it too!
Pumpkin Cornbread with Cinnamon Honey Butter
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 12 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Embrace the cozy flavors of autumn with this delightful Pumpkin Cornbread with Cinnamon Honey Butter. This easy-to-make recipe blends the warmth of pumpkin and spices into a tender, fluffy cornbread that’s perfect for any occasion. Whether you’re serving it alongside hearty soups or enjoying it as a standalone snack, this cornbread is sure to become a seasonal favorite. The addition of cinnamon honey butter elevates each slice, providing a sweet and creamy complement that enhances the overall experience. Simple enough for weeknight dinners yet festive enough for holiday gatherings, this cornbread is your go-to dish for celebrating fall.
Ingredients
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¾ cup pumpkin puree (not pie filling)
- ¼ cup vegetable oil
- ½ cup brown sugar
- 2 large eggs
- 1 cup milk
- ½ cup unsalted butter (softened)
- ¼ cup honey
- 1 teaspoon ground cinnamon
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, whisk together flour, cornmeal, baking powder, salt, cinnamon, and nutmeg.
- In another bowl, combine pumpkin puree, vegetable oil, brown sugar, eggs, and milk; whisk until smooth.
- Pour the wet mixture into dry ingredients and stir until just combined; do not overmix.
- Pour batter into a greased baking dish or cast iron skillet and bake for about 25 minutes or until golden brown.
- While baking, mix softened butter with honey and cinnamon until creamy.
- Let cornbread cool slightly before slicing; serve warm with cinnamon honey butter.
Nutrition
- Serving Size: 1 slice (74g)
- Calories: 196
- Sugar: 10g
- Sodium: 175mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg
