Pumpkin Cornbread with Cinnamon Honey Butter

Pumpkin Cornbread with Cinnamon Honey Butter

Craving the perfect fall treat? This Pumpkin Cornbread with Cinnamon Honey Butter brings together the warm flavors of pumpkin, cinnamon, and nutmeg, creating a moist and tender cornbread that's just what you need for a cozy, seasonal indulgence.

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Course: Main Course

Cuisine: American

Keyword: Pumpkin Cornbread with Cinnamon Honey Butter

Prep Time: 20

Cook Time: 25

Total Time: 45

Servings: squares

Calories: 307kcal

Ingredients

Cornbread

1 cup (140g) all-purpose flour
1 cup (170g) cornmeal
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1/2 cup (110g) packed light brown sugar
1/4 cup (56g) unsalted butter melted
1 cup (244g) canned pumpkin
1/2 cup (122g) sour cream
2 large eggs

Cinnamon Honey Butter

1/2 cup (113g) salted butter
1/3 cup (105g) honey
1/4 cup (30g) powdered sugar
1 tsp ground cinnamon

Instructions

Preheat the oven to 375°F (190°C). Grease an 8x8-inch baking dish with nonstick spray.
In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves.
In another bowl, break up the brown sugar with your fingertips until smooth, then whisk in the melted butter and pumpkin. Stir in the sour cream and eggs until fully mixed.
Make a well in the center of the dry ingredients, pour in the pumpkin mixture and gently fold with a rubber spatula until just combined.
Spread the batter evenly in the pan and bake for 25 to 30 minutes, until a toothpick inserted in the center comes out clean. Let it cool slightly on a wire rack before cutting into squares.
For the cinnamon honey butter, beat the butter with an electric mixer until smooth. Add the honey, powdered sugar and cinnamon and mix on low until combined, then whip on high for 2 to 3 minutes until light and fluffy.

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