Description
Moist, golden Pumpkin Cornbread with Cinnamon Honey Butter is the perfect sweet and savory fall side dish.
Ingredients
Scale
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons pumpkin pie spice
- 1/3 cup brown sugar
- 1 cup pumpkin puree
- 3/4 cup buttermilk
- 2 large eggs
- 1/2 cup unsalted butter, melted
- 1/2 cup unsalted butter, softened
- 3 tablespoons honey
- 1 teaspoon ground cinnamon
Instructions
- Preheat your oven to 375°F (190°C) and grease an 8×8 inch baking dish.
- In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, and pumpkin pie spice.
- In another bowl, mix together brown sugar, pumpkin puree, buttermilk, eggs, and melted butter until smooth.
- Pour wet ingredients into dry and fold gently until just combined. Avoid overmixing.
- Transfer batter to the prepared baking dish and smooth the top.
- Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
- While baking, make the cinnamon honey butter by whipping softened butter with honey and cinnamon until fluffy.
- Let cornbread cool slightly, then serve warm with the cinnamon honey butter spread generously on top.
Notes
- Ideal for holiday meals.
- Great with chili and soups.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 290
- Sugar: 10g
- Sodium: 300mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
Keywords: Pumpkin Cornbread, Cinnamon Honey Butter, Fall Recipe