Description
Pumpkin Cornbread with Cinnamon Honey Butter is a cozy, heartwarming treat perfect for chilly autumn days. This moist, fluffy cornbread captures the essence of fall with its rich pumpkin flavor and delightful hint of cinnamon. Paired with a luscious cinnamon honey butter, this dish elevates any gathering, creating moments of warmth and laughter around the table. Whether you’re serving it at Thanksgiving or enjoying a quiet weekend at home, this recipe is sure to please.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1 cup pumpkin puree
- 2 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 cup honey
- 1/2 cup unsalted butter (melted)
- 1/2 cup whole milk (or almond milk)
- 2 large eggs
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch square baking pan.
- In a large bowl, whisk together flour, cornmeal, baking powder, cinnamon, and salt until combined.
- In another bowl, mix pumpkin puree, melted butter, milk, honey, and eggs until smooth.
- Gently fold the wet mixture into the dry ingredients until just combined; avoid overmixing.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 25-30 minutes or until a toothpick comes out clean from the center.
- While cooling, prepare cinnamon honey butter by mixing softened butter with honey and cinnamon in a small bowl.
- Slice cornbread and serve warm with generous dollops of cinnamon honey butter.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (70g)
- Calories: 210
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg