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Pumpkin Cornbread with Cinnamon Honey Butter

Pumpkin Cornbread with Cinnamon Honey Butter
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If you’re in search of a warm, inviting treat for the season, look no further than this Pumpkin Cornbread with Cinnamon Honey Butter. This delightful cornbread is not only easy to prepare but also fills your kitchen with the comforting aromas of fall spices. The blend of pumpkin and spices creates a perfect harmony of sweetness and heartiness, making it an ideal companion for soups, stews, or even as a sweet breakfast option. Whether you’re hosting a cozy gathering or enjoying a quiet evening at home, this recipe ensures every bite brings joy.

Ingredients

Scale
  • 1 cup all-purpose flour (140g)
  • 1 cup cornmeal (170g)
  • 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 light-brown sugar (packed, 110g)
  • 1/4 cup unsalted butter (melted, 56g)
  • 1 cup canned pumpkin (244g)
  • 1/2 cup sour cream (122g)
  • 2 large eggs
  • 1/2 cup salted butter (113g)
  • 1/3 cup honey (105g)
  • 1/4 cup powdered sugar (30g)
  • 1 tsp ground cinnamon

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. In a large bowl, whisk together flour, cornmeal, baking powder, baking soda, salt, and spices.
  3. In another bowl, mix melted butter, brown sugar, pumpkin puree, sour cream, and eggs until smooth.
  4. Gradually fold the wet mixture into the dry ingredients until just combined; avoid overmixing.
  5. Pour the batter into a greased baking dish and bake for about 25 minutes until golden brown.
  6. For the cinnamon honey butter, beat softened butter with honey, powdered sugar, and cinnamon until creamy.
  7. Serve warm slices of cornbread topped with generous dollops of cinnamon honey butter.

Nutrition

Find it online: https://www.kitchenstorydaily.com/pumpkin-cornbread-with-cinnamon-honey-butter/