Pumpkin Cornbread with Cinnamon Honey Butter
Indulge in the warm and inviting flavors of fall with this Pumpkin Cornbread with Cinnamon Honey Butter. This easy-to-make recipe wraps you in cozy notes of pumpkin and spices, making it perfect for family gatherings or a comforting snack on chilly evenings. The addition of sweet cinnamon honey butter elevates each bite, creating a delightful treat that pairs beautifully with soups or stands alone as a satisfying snack.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: Approximately 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
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
- 1 cup canned pumpkin puree
- ½ cup brown sugar
- 2 large eggs
- ½ cup milk
- ¼ cup vegetable oil
- ½ cup unsalted butter (softened)
- 2 tablespoons 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, mix pumpkin puree, brown sugar, eggs, milk, and vegetable oil until smooth.
- Gradually combine wet and dry ingredients, stirring gently until just mixed.
- Pour batter into a greased baking dish and bake for about 25 minutes until a toothpick comes out clean.
- While baking, mix softened butter with honey and cinnamon for the spread.
- Allow cornbread to cool slightly before serving warm with cinnamon honey butter.
Nutrition
- Serving Size: 1 slice (60g)
- Calories: 195
- Sugar: 12g
- Sodium: 155mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg