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nnamon Honey Butter A Cozy Fall Favorite Recipe

nnamon Honey Butter A Cozy Fall Favorite Recipe
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★★★★★

4.8 from 18 reviews

This Pumpkin Cornbread with Cinnamon Honey Butter is a moist, spiced, and cozy fall side dish perfect for dinners or holiday meals. Featuring a tender crumb with warm spices and a sweet buttery topping, it offers a comforting twist on classic cornbread that’s easy to prepare and sure to become a seasonal favorite.

Ingredients

Scale

Pumpkin Cornbread:

  • 1 cup canned pumpkin purée (240g)
  • 1 cup yellow cornmeal (150g)
  • 1 cup all-purpose flour (125g)
  • ½ cup brown sugar, packed (100g)
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon ginger
  • 2 large eggs
  • ½ cup milk (120ml)
  • ½ cup unsalted butter, melted (113g)
  • 1 teaspoon vanilla extract

Cinnamon Honey Butter:

  • ½ cup unsalted butter, softened (113g)
  • ¼ cup honey (85g)
  • 1 teaspoon ground cinnamon
  • Pinch of salt

Instructions

  1. Preheat and Prep: Preheat your oven to 350°F (175°C). Grease or line an 8×8-inch baking dish with parchment paper to prevent sticking and ensure easy removal of the cornbread.
  2. Mix Dry Ingredients: In a large bowl, whisk together the cornmeal, all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger to evenly distribute the spices and leavening agents.
  3. Combine Wet Ingredients: In a separate bowl, whisk together the canned pumpkin purée, brown sugar, eggs, milk, melted butter, and vanilla extract until the mixture is smooth and homogenous.
  4. Bring It Together: Pour the wet ingredients into the dry ingredients and gently stir just until combined. Avoid overmixing to maintain a tender, moist cornbread texture.
  5. Bake: Spread the batter evenly into the prepared pan. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean and the edges start to pull away from the pan.
  6. Cool: Let the cornbread cool in the pan for 10 minutes to set before slicing or transferring to a wire rack for further cooling.
  7. Make Cinnamon Honey Butter: In a small bowl, beat softened butter with honey, ground cinnamon, and a pinch of salt using a hand mixer until light and fluffy. Serve it at room temperature spread over warm cornbread for the best flavor and texture.

Notes

  • Do not overmix the batter to keep the cornbread tender and moist.
  • Use plain canned pumpkin purée, not pumpkin pie filling, to avoid extra sugars and spices.
  • For enhanced flavor, lightly toast the cornmeal in a dry skillet before mixing the batter.
  • To make gluten-free cornbread, substitute all-purpose flour with a 1:1 gluten-free flour blend.
  • For a vegan version, use plant-based milk, vegan butter, and replace eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg).
  • Store leftover cornbread wrapped in plastic or in an airtight container at room temperature for up to 2 days, refrigerate for up to 5 days, or freeze for up to 2 months.
  • Reheat by microwaving for 15–20 seconds or warming in a 300°F oven until heated through.

Nutrition

Keywords: pumpkin cornbread, cinnamon honey butter, fall recipes, autumn side dish, spiced cornbread, cozy comfort food, holiday side dish, Thanksgiving cornbread

Find it online: https://ellaeatsdaily.com/nnamon-honey-butter-a-cozy-fall-favorite-recipe/