Pumpkin Cornbread {with Cinnamon Honey Butter}

The perfect fall treat is here with Pumpkin Cornbread {with Cinnamon Honey Butter}! This delightful cornbread is not only flavorful but also incredibly moist and tender, making it an ideal side dish for any autumn gathering. Whether you’re hosting a Thanksgiving feast or simply enjoying a cozy night in, this cornbread pairs beautifully with soups, stews, or as a stand-alone snack. The addition of cinnamon honey butter elevates it to a whole new level of deliciousness!

Why You’ll Love This Recipe

• Flavorful: Infused with warm autumn spices, each bite is bursting with the flavors of fall.
• Moist and Tender: The pumpkin keeps the cornbread soft and fluffy, ensuring every piece melts in your mouth.
• Versatile: Perfect as a side dish or a sweet snack, it complements both savory and sweet dishes.
• Easy to Make: With simple ingredients and straightforward instructions, this recipe is beginner-friendly.
• Makes a Great Gift: Share the joy of fall by gifting this cornbread to friends and family.

Tools and Preparation

To create this delectable Pumpkin Cornbread, having the right tools makes all the difference. Here’s what you’ll need:

Essential Kitchen Tools

• Mixing bowls
• Whisk
• Rubber spatula
• 8 by 8-inch baking dish
• Electric hand mixer

Why These Tools Matter

• Mixing bowls: Essential for combining dry and wet ingredients separately for better texture.
• Whisk: Ensures your ingredients are well blended, preventing any lumps in your batter.
• Rubber spatula: Perfect for folding in mixtures without overmixing, keeping your cornbread light.
• Electric hand mixer: Makes whipping the butter for cinnamon honey butter quick and easy.

Ingredients

Ingredients:
– 1 cup (140g) all-purpose flour
– 1 cup (170g) cornmeal
– 1 tsp baking powder
– 1/2 tsp baking soda
– 1/2 tsp salt
– 1/2 tsp ground cinnamon
– 1/2 tsp ground ginger
– 1/4 tsp ground nutmeg
– 1/4 tsp ground cloves
– 1/2 cup (110g) packed light-brown sugar
– 1/4 cup (56g) unsalted butter (melted)
– 1 cup (244g) canned pumpkin
– 1/2 cup (122g) sour cream
– 2 large eggs
– 1/2 cup (113g) salted butter
– 1/3 cup (105g) honey
– 1/4 cup (30g) powdered sugar
– 1 tsp ground cinnamon

How to Make Pumpkin Cornbread {with Cinnamon Honey Butter}

Step 1: Preheat the Oven

Preheat your oven to 375 degrees Fahrenheit. Prepare an 8 by 8-inch baking dish by spraying it with non-stick cooking spray.

Step 2: Mix Dry Ingredients

In a mixing bowl, whisk together the following dry ingredients:
* 1 cup all-purpose flour
* 1 cup cornmeal
* 1 tsp baking powder
* 1/2 tsp baking soda
* 1/2 tsp salt
* 1/2 tsp ground cinnamon
* 1/2 tsp ground ginger
* 1/4 tsp ground nutmeg
* 1/4 tsp ground cloves

Whisk these together for about 20 seconds and then make a well in the center. Set aside.

Step 3: Combine Wet Ingredients

In another bowl, add:
* 1/2 cup packed light-brown sugar

Using your fingertips, break up any clumps until smooth. Then add:
* 1/4 cup melted unsalted butter
* 1 cup canned pumpkin

Whisk these together until fully combined. Next, mix in:
* 1/2 cup sour cream
* 2 large eggs

Continue whisking until everything is well blended.

Step 4: Combine Wet and Dry Mixtures

Pour the wet mixture into the well of the dry ingredients. Use a rubber spatula to fold everything together until just combined; be careful not to overmix—no streaks of flour should remain.

Step 5: Bake the Cornbread

Pour the batter into your prepared pan and spread it evenly. Bake in your preheated oven for about 25 – 30 minutes, or until a toothpick inserted into the center comes out clean. Allow it to cool slightly on a wire rack before cutting into squares.

Step 6: Make Cinnamon Honey Butter

In a mixing bowl or using a stand mixer, whip:
* 1/2 cup salted butter

With an electric hand mixer until smooth. Gradually add:
* 1/3 cup honey
* 1/4 cup powdered sugar
* 1 tsp ground cinnamon

Mix on low speed until combined. Increase to high speed and whip until light and fluffy—about 2 -3 minutes.

Serve your Pumpkin Cornbread warm with generous dollops of cinnamon honey butter for an irresistible treat that perfectly captures the essence of fall!

How to Serve Pumpkin Cornbread {with Cinnamon Honey Butter}

Pumpkin cornbread is a delightful addition to any fall meal. Its warm flavors and moist texture pair beautifully with various dishes, making it a versatile side. Here are some serving suggestions to enhance your dining experience.

With Soup

• Hearty Chili: Serve alongside a spicy turkey chili for a comforting meal.
• Creamy Tomato Soup: Pair with this classic for a perfect autumn lunch.

As a Breakfast Treat

• With Scrambled Eggs: Enjoy pumpkin cornbread as a base for fluffy scrambled eggs for a filling breakfast.
• With Yogurt and Berries: Top with yogurt and fresh berries for a sweet morning boost.

For Dinner Parties

• On the Side of Roast Chicken: The flavors of pumpkin cornbread complement the savory notes of roast chicken perfectly.
• With Grilled Vegetables: Serve alongside grilled zucchini and bell peppers for a colorful plate.

How to Perfect Pumpkin Cornbread {with Cinnamon Honey Butter}

To achieve the best results with your pumpkin cornbread, follow these essential tips.

• Use Room Temperature Ingredients: Ensuring that your butter, eggs, and sour cream are at room temperature helps create a smoother batter.
• Don’t Overmix the Batter: Gently fold the ingredients together until just combined to keep your cornbread light and tender.
• Check for Doneness Early: Ovens can vary in temperature; check your cornbread five minutes before the suggested baking time.
• Store Properly: Keep leftover cornbread wrapped tightly in plastic wrap to maintain its moisture and flavor.

Best Side Dishes for Pumpkin Cornbread {with Cinnamon Honey Butter}

Pumpkin cornbread pairs well with various side dishes that complement its unique flavors. Here are some great options to consider.

1. Roasted Brussels Sprouts: Their crispy texture and slight bitterness balance the sweetness of the cornbread.
2. Sweet Potato Mash: Creamy sweet potatoes provide another layer of autumn flavor that’s simply irresistible.
3. Green Bean Almondine: This dish adds crunch and freshness, making it an excellent contrast to the moist cornbread.
4. Cauliflower Gratin: Rich and cheesy, this side brings comfort and warmth to your meal.
5. Fall Salad with Apples: A crisp salad featuring apples and walnuts offers refreshing brightness alongside your cornbread.
6. Braised Collard Greens: The savory greens create a hearty, healthy balance with the sweet notes of pumpkin.

Common Mistakes to Avoid

When making Pumpkin Cornbread {with Cinnamon Honey Butter}, it’s easy to overlook a few key details. Here are some common mistakes to avoid for the best results.

• Using cold ingredients: Always ensure your eggs and butter are at room temperature. This helps create a smooth batter and ensures even baking.
• Overmixing the batter: Mixing too much can lead to dense cornbread. Fold the wet and dry ingredients just until combined to keep it light and fluffy.
• Not measuring accurately: Use proper measuring cups for both dry and liquid ingredients. This ensures your cornbread has the right texture and flavor.
• Skipping the cooling step: Letting the cornbread cool slightly before cutting allows it to set properly, making it easier to slice and enhancing its flavor.
• Ignoring oven temperature: Make sure your oven is preheated to 375 degrees Fahrenheit. An incorrect temperature can lead to uneven cooking.

Refrigerator Storage

• Store leftover Pumpkin Cornbread in an airtight container in the refrigerator for up to 4 days.
• If you have the cinnamon honey butter, keep it in a separate container in the fridge, where it will last for about 1 week.

Freezing Pumpkin Cornbread {with Cinnamon Honey Butter}

• Wrap individual pieces of cornbread tightly in plastic wrap or aluminum foil before placing them in a freezer-safe bag.
• Frozen Pumpkin Cornbread can be stored for up to 3 months. Be sure to label the bag with the date.

Reheating Pumpkin Cornbread {with Cinnamon Honey Butter}

• Oven: Preheat oven to 350°F. Place cornbread on a baking sheet and warm for about 10-15 minutes or until heated through.
• Microwave: Place a piece of cornbread on a microwave-safe plate. Heat for 20-30 seconds on high, checking if it’s warmed through.
• Stovetop: Heat a non-stick skillet over medium heat. Add a slice of cornbread and cover with a lid for about 2-3 minutes until warmed.

Frequently Asked Questions

How do I make my Pumpkin Cornbread {with Cinnamon Honey Butter} sweeter?

You can add an extra tablespoon of brown sugar or honey into your batter before mixing. Adjust according to your taste preference.

Can I use fresh pumpkin instead of canned?

Yes! If using fresh pumpkin, ensure it is cooked and pureed until smooth before adding it to your mixture.

How can I customize my Pumpkin Cornbread?

Feel free to mix in nuts, cranberries, or even chocolate chips for added texture and flavor!

Why is my Pumpkin Cornbread dense?

This could be due to overmixing or using too much flour. Make sure you measure accurately and mix gently.

What can I serve with Pumpkin Cornbread {with Cinnamon Honey Butter}?

This delicious cornbread pairs well with soups, stews, or as a side dish at Thanksgiving dinner!

Conclusion

Pumpkin Cornbread {with Cinnamon Honey Butter} is not only delightful but also versatile! Its moist texture and warm spices make it perfect for any fall gathering. Feel free to customize this recipe with your favorite add-ins like nuts or dried fruit for an extra twist. Enjoy this seasonal treat with family and friends!

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