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Pumpkin Cornbread with Cinnamon Honey Butter

Pumpkin Cornbread with Cinnamon Honey Butter
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Indulge in the comforting flavors of autumn with this delightful Pumpkin Cornbread with Cinnamon Honey Butter. This easy-to-make recipe combines the natural sweetness of pumpkin with warm spices, creating a deliciously moist cornbread that pairs perfectly with your favorite soups or can be enjoyed on its own. In just 20 minutes of prep time, you’ll have a heartwarming treat ready to share at family dinners or cozy gatherings with friends. Top it off with cinnamon honey butter for an irresistible finish that will make this cornbread a staple in your home.

Ingredients

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  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ cup brown sugar
  • 1 cup canned pumpkin puree
  • ½ cup milk (or plant-based milk)
  • ¼ cup vegetable oil
  • 2 large eggs
  • ½ cup unsalted butter (softened)
  • ¼ cup honey
  • 1 teaspoon ground cinnamon

Instructions

  1. Preheat your oven to 400°F (200°C). In a large bowl, mix together cornmeal, flour, baking powder, salt, cinnamon, nutmeg, and brown sugar.
  2. In another bowl, whisk together the pumpkin puree, milk, vegetable oil, and eggs until smooth.
  3. Pour the wet mixture into the dry ingredients and stir gently until just combined; avoid overmixing.
  4. Grease an 8×8 inch baking pan and pour in the batter. Bake for about 25 minutes or until golden brown and a toothpick inserted in the center comes out clean.
  5. While baking, prepare the cinnamon honey butter by mixing softened butter with honey and cinnamon until smooth.
  6. Allow cornbread to cool slightly before slicing. Serve warm with generous dollops of cinnamon honey butter on top.

Nutrition

Find it online: https://cookingwithamanda.com/pumpkin-cornbread-with-cinnamon-honey-butter/