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Pumpkin Cornbread with Cinnamon Honey Butter

Pumpkin Cornbread with Cinnamon Honey Butter
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Pumpkin Cornbread with Cinnamon Honey Butter is the perfect autumn treat that brings warmth and comfort to your home. This delightful recipe combines the earthy sweetness of pumpkin with the warm spices of cinnamon and nutmeg, creating a cozy dish that’s ideal for any fall gathering or weeknight dinner. Whether enjoyed alongside a hearty soup or as a simple snack with tea, this cornbread is sure to become a family favorite. Topped with velvety cinnamon honey butter, it delivers an indulgent experience that invites seconds!

Ingredients

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  • 1 cup all-purpose flour
  • 1 cup cornmeal
  • 1/4 cup brown sugar
  • 1 tablespoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1 cup pumpkin puree
  • 1 cup milk (or dairy-free alternative)
  • 1/4 cup vegetable oil
  • 2 large eggs
  • 1/2 cup softened butter (or dairy-free alternative)
  • 1/4 cup honey (or maple syrup)
  • 1 teaspoon cinnamon

Instructions

  1. Preheat your oven to 400°F (200°C) and grease a 9×9-inch baking pan.
  2. In a large bowl, whisk together the flour, cornmeal, brown sugar, baking powder, cinnamon, nutmeg, and salt.
  3. In another bowl, combine the pumpkin puree, milk, vegetable oil, and eggs until smooth.
  4. Gently fold the wet ingredients into the dry mixture until just combined.
  5. Pour the batter into the prepared pan and bake for about 25 minutes or until golden brown.
  6. While baking, prepare the cinnamon honey butter by mixing softened butter with honey and cinnamon until creamy.
  7. Once baked, let the cornbread cool slightly before slicing and serving warm with cinnamon honey butter.

Nutrition

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