Description
A delightful recipe for Pumpkin Cornbread with Cinnamon Honey Butter, featuring a moist and spiced pumpkin cornbread served with a sweet and fluffy cinnamon honey butter. Perfect for the autumn season.
Ingredients
Cornbread:
- 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
Cinnamon Honey Butter:
- 1/2 cup salted butter
- 1/3 cup honey
- 1/4 cup powdered sugar
- 1 tsp ground cinnamon
Instructions
- Preheat oven to 375°F (190°C). Grease 8×8 pan.
- Whisk dry ingredients in one bowl.
- Mix brown sugar, butter, and pumpkin in another bowl.
- Add sour cream and eggs to pumpkin mixture.
- Fold wet into dry until combined.
- Pour into pan and bake 25-30 minutes. Cool slightly.
- Whip butter until smooth. Add honey, sugar, cinnamon and whip until fluffy.
- Serve butter on warm cornbread.
Notes
- For extra texture, fold in 1/2 cup chopped pecans or walnuts to the batter.
- Swap sour cream for Greek yogurt for a tangier flavor.
- Add a pinch of cayenne for a subtle spicy kick.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice of cornbread with butter
- Calories: 320
- Sugar: 17g
- Sodium: 280mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 75mg
