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
Scale
- 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