Pumpkin Cornbread with Cinnamon Honey Butter
Indulge in the cozy flavors of fall with this delightful Pumpkin Cornbread with Cinnamon Honey Butter. This easy-to-make cornbread is a perfect blend of sweet pumpkin puree and aromatic spices like cinnamon and nutmeg, resulting in a moist and tender loaf that warms your heart. Whether you’re serving it as a side dish at your next family gathering or enjoying it as a sweet snack with your afternoon tea, this cornbread is sure to please everyone. The addition of homemade cinnamon honey butter elevates the experience with its creamy texture and rich flavor, making it an irresistible treat any time of year.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 cup pumpkin puree
- ½ cup sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ⅓ cup vegetable oil
- 2 large eggs
- 1 cup milk
- ½ cup unsalted butter (softened)
- ¼ cup honey
Instructions
- Preheat your oven to 400°F (200°C) and grease a 9×9-inch baking pan.
- In a mixing bowl, combine cornmeal, flour, sugar, baking powder, salt, cinnamon, and nutmeg.
- In another bowl, whisk together pumpkin puree, vegetable oil, eggs, and milk until smooth.
- Pour the wet ingredients into the dry mixture and stir gently until just combined.
- Pour the batter into the prepared baking pan and bake for approximately 25 minutes or until golden brown.
- For the cinnamon honey butter, mix softened butter with honey and cinnamon until fluffy.
- Allow the cornbread to cool slightly before slicing and serving warm with cinnamon honey butter.
Nutrition
- Serving Size: 1 slice (75g)
- Calories: 180
- Sugar: 8g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg