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Pumpkin Cornbread with Honey Cinnamon Butter

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Pumpkin Cornbread with Honey Cinnamon Butter

Description

Pumpkin Cornbread with Honey Cinnamon Butter is the ultimate fall comfort food, combining the rich flavor of pumpkin with the classic texture of homemade cornbread. Moist, tender, and lightly sweetened, this cornbread has a beautiful golden color and a delicate crumb that melts in your mouth. Pumpkin puree adds natural moisture and subtle earthy sweetness, while warm spices like cinnamon and nutmeg create cozy autumn flavors in every bite. Topped with homemade Honey Cinnamon Butter that slowly melts into the warm cornbread, each slice becomes rich, buttery, and irresistibly delicious. Whether you’re serving it alongside chili, hearty soups, barbecue, roasted turkey, or enjoying it with a hot cup of coffee, this recipe is guaranteed to become a seasonal favorite. It’s easy to prepare with simple pantry ingredients and bakes beautifully in a cast-iron skillet or baking dish. The combination of sweet honey, creamy butter, and warm cinnamon takes this classic cornbread to another level, making it perfect for Thanksgiving, holiday dinners, family gatherings, or cozy weekends at home. Every slice is soft, flavorful, and packed with homemade goodness that tastes just like autumn.

Ingredients For the Pumpkin Cornbread

  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • ⅓ cup granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 2 large eggs
  • 1 cup pumpkin puree
  • ½ cup buttermilk
  • ¼ cup melted unsalted butter
  • 2 tablespoons honey
  • 1 teaspoon vanilla extract

For the Honey Cinnamon Butter

  • ½ cup unsalted butter, softened
  • 2 tablespoons honey
  • 1 teaspoon ground cinnamon
  • ½ teaspoon vanilla extract
  • Pinch of salt

Optional Garnish

  • Extra honey for drizzling
  • Ground cinnamon
  • Chopped pecans

Instructions

  1. Preheat your oven to 400°F (200°C) and grease a 9-inch cast-iron skillet or baking pan.
  2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
  3. In another bowl, whisk together the eggs, pumpkin puree, buttermilk, melted butter, honey, and vanilla extract until smooth.
  4. Pour the wet ingredients into the dry ingredients.
  5. Stir gently until just combined. Do not overmix.
  6. Pour the batter into the prepared skillet and spread evenly.
  7. Bake for 22–28 minutes, or until a toothpick inserted into the center comes out clean.
  8. Allow the cornbread to cool for about 10 minutes before slicing.
  9. Meanwhile, prepare the Honey Cinnamon Butter by beating the softened butter, honey, cinnamon, vanilla, and a pinch of salt until light and fluffy.
  10. Slice the warm cornbread into wedges.
  11. Spread a generous amount of Honey Cinnamon Butter over each slice.
  12. Drizzle with extra honey if desired and serve warm.

Tips

  • Use pure pumpkin puree, not pumpkin pie filling.
  • Do not overmix the batter to keep the cornbread soft and tender.
  • A cast-iron skillet creates beautifully crisp edges.
  • Warm the cornbread slightly before serving so the butter melts perfectly.
  • Add chopped pecans or walnuts for extra crunch.
  • Store leftovers in an airtight container at room temperature for 2 days or refrigerate for up to 5 days.
  • Freeze individual slices for up to 3 months.
  • Reheat briefly in the microwave or oven before serving.

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Servings: 8

Q&A

Can I make this ahead of time?
Yes. Bake the cornbread a day ahead and store it covered. Warm it before serving and spread with freshly made Honey Cinnamon Butter.

Can I use canned pumpkin?
Absolutely. Plain canned pumpkin puree works perfectly and provides consistent results.

Can I make this without buttermilk?
Yes. Mix ½ cup milk with ½ tablespoon lemon juice or white vinegar and let it sit for 5 minutes to make a quick buttermilk substitute.

What pairs well with Pumpkin Cornbread?
It’s delicious with chili, beef stew, chicken soup, barbecue, roasted turkey, pulled pork, baked beans, or simply enjoyed as a sweet breakfast with coffee or tea.

Nutrition (Approx. Per Serving)

  • Calories: 345
  • Protein: 5g
  • Carbohydrates: 42g
  • Fat: 18g
  • Saturated Fat: 10g
  • Fiber: 2g
  • Sugar: 19g
  • Sodium: 290mg
  • Cholesterol: 78mg

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