Pumpkin Cornbread with Cinnamon Honey Butter
Soft, moist, and full of cozy autumn flavor, this pumpkin cornbread pairs the rustic texture of cornmeal with the earthy sweetness of pumpkin puree. Warm spices make it perfect for fall gatherings, while the cinnamon honey butter adds a luscious, creamy finish. Ideal as a side for savory dishes or a sweet treat on its own.
Equipment
- 2 mixing bowls (one large, one medium)
- Whisk
- Rubber spatula
- 8×8 or 9×9-inch baking pan (or cast iron skillet)
- Cooling rack
- Electric hand mixer or stand mixer (for butter)
Ingredients
For the Pumpkin Cornbread:
- 1 cup cornmeal (medium grind preferred)
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves (optional)
- 1 cup pumpkin puree (canned or fresh, well-drained)
- 2 large eggs (room temperature)
- ½ cup unsalted butter, melted and slightly cooled
- ½ cup light brown sugar, packed
- ½ cup milk (whole milk preferred)
For the Cinnamon Honey Butter:
- ½ cup unsalted butter, softened
- 3 tablespoons honey
- 2 tablespoons powdered sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat oven to 350°F (175°C). Grease or line an 8×8 or 9×9-inch pan.
- Mix dry ingredients – In a large bowl, whisk cornmeal, flour, baking powder, salt, and spices.
- Mix wet ingredients – In another bowl, combine pumpkin puree, eggs, melted butter, brown sugar, and milk until smooth.
- Combine – Pour wet mixture into dry ingredients. Gently fold with a spatula until just combined. Do not overmix.
- Bake – Spread batter evenly in the prepared pan. Bake 25–30 minutes or until a toothpick inserted in the center comes out clean.
- Cool slightly on a wire rack before slicing.
- Make cinnamon honey butter – In a small bowl, beat softened butter until creamy. Add honey, powdered sugar, and cinnamon. Whip until fluffy.
- Serve – Spread warm cornbread with cinnamon honey butter and enjoy.
Notes
- For stronger pumpkin flavor: Use fresh roasted pumpkin puree or drain excess liquid from canned puree.
- Gluten-Free Option: Replace all-purpose flour with a 1:1 gluten-free baking blend.
- Vegan Option: Swap butter for plant-based butter, milk for almond/oat milk, and eggs for flax eggs.
- Baking in a skillet: Preheat a greased cast iron skillet in the oven before adding the batter for crisp edges.
- Storage: Keep cornbread in an airtight container at room temp for 2 days, in the fridge for up to 5 days, or freeze for up to 3 months. Butter can be stored in the fridge for 2 weeks.