Description
Indulge in the warmth of autumn with this delightful Pumpkin Cornbread served with Cinnamon Honey Butter. This recipe brings together the rich flavors of pumpkin and spices, resulting in a moist and fluffy cornbread that will brighten any fall gathering. Perfect as a side dish for soups or a sweet treat on its own, this cornbread is easy to prepare and sure to impress your family and friends. The addition of cinnamon honey butter elevates it to a level of indulgence that makes every bite irresistible. Whether you’re hosting Thanksgiving dinner or enjoying a cozy night in, this Pumpkin Cornbread will become a seasonal favorite.
Ingredients
Scale
- 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
- 1/2 cup packed light-brown sugar
- 1/4 cup unsalted butter (melted)
- 1 cup canned pumpkin
- 1/2 cup sour cream
- 2 large eggs
- 1/2 cup salted butter
- 1/3 cup honey
- 1/4 cup powdered sugar
- 1 tsp ground cinnamon
Instructions
- Preheat your oven to 375°F and grease an 8×8-inch baking dish.
- In one bowl, whisk together flour, cornmeal, baking powder, baking soda, salt, and spices.
- In another bowl, mix brown sugar with melted butter until smooth, then add pumpkin, sour cream, and eggs.
- Combine the wet mixture into the dry ingredients using a rubber spatula until just mixed.
- Pour into the prepared dish and bake for 25-30 minutes until a toothpick comes out clean.
- For the cinnamon honey butter, whip salted butter with honey and powdered sugar until fluffy.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 173
- Sugar: 9g
- Sodium: 186mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg