Delicious Pumpkin Cornbread + Cinnamon Honey Butter

Pumpkin Cornbread With Cinnamon Honey Butter – just reading those words evokes the warmth and comfort of autumn, doesn’t it? As the leaves begin to turn and a crispness fills the air, there’s nothing quite like gathering around the table for a hearty, flavorful meal. This particular recipe isn’t merely a side dish; it’s a celebration of seasonal bounty, transforming a beloved Southern classic into something truly extraordinary.

Cornbread has a storied past, deeply rooted in American culinary tradition, often symbolizing sustenance and community. By introducing the vibrant hue and subtle sweetness of pumpkin, we elevate this humble bread, connecting it further to harvest festivals and the cozy spirit of fall. I find that this iteration offers a delightful bridge between the nostalgic familiarity of traditional cornbread and an exciting new flavor profile.

People absolutely adore this dish for its incredible balance of flavors and textures. The cornbread itself is wonderfully moist, with a tender crumb that boasts the earthy richness of pumpkin and a gentle whisper of autumnal spices. But what truly sets it apart, and what I believe makes it utterly irresistible, is the accompanying Cinnamon Honey Butter. This creamy, sweet, and perfectly spiced topping melts into every warm crevice, creating a harmonious symphony of taste that is both comforting and incredibly satisfying. Whether served alongside a chili, as part of a holiday spread, or simply enjoyed with a cup of coffee, this Pumpkin Cornbread With Cinnamon Honey Butter promises to become a cherished addition to your recipe collection.

Ingredients:

For the Pumpkin Cornbread:

• 1 ½ cups (180g) all-purpose flour: I recommend sifting it for a lighter, airier texture in our cornbread.
• 1 cup (160g) yellow cornmeal: A medium-grind cornmeal works beautifully here, providing that classic cornbread texture without being too gritty.
• ½ cup (100g) granulated sugar: Just enough sweetness to complement the pumpkin without overpowering the savory notes.
• ¼ cup (50g) packed light brown sugar: Adds a lovely molasses depth and extra moisture.
• 1 tablespoon baking powder: Our primary leavening agent, ensuring a good rise.
• ½ teaspoon baking soda: Works with the acidity of the pumpkin puree and buttermilk to give us a tender crumb.
• 1 teaspoon ground cinnamon: Essential for that warm, autumnal flavor.
• ½ teaspoon ground nutmeg: Complements the cinnamon and pumpkin beautifully.
• ¼ teaspoon ground cloves: A touch of warmth that elevates the spice profile.
• ½ teaspoon salt: Crucial for balancing all the flavors and enhancing the sweetness.
• 1 cup (240g) pure pumpkin puree: Make sure it’s 100% pumpkin, not pumpkin pie filling, which is already spiced and sweetened.
• ½ cup (120ml) buttermilk: Adds a tangy flavor and incredible tenderness to the cornbread. If you don’t have buttermilk, you can make your own by adding 1 tablespoon of white vinegar or lemon juice to a liquid measuring cup, then filling the rest with regular milk to the ½ cup mark. Let it sit for 5 minutes until it curdles.
• ½ cup (120ml) vegetable oil: Or another neutral-flavored oil like canola oil. This contributes to the cornbread’s moistness and tender crumb. Melted unsalted butter can also be used for a richer flavor.
• 2 large eggs: Room temperature eggs incorporate more easily into the batter, leading to a smoother, more uniform mixture.

For the Cinnamon Honey Butter:

• 1 stick (113g) unsalted butter: Softened to room temperature. This is vital for achieving a smooth, spreadable consistency.
• ¼ cup (85g) honey: Your favorite local honey will be wonderful here, adding natural sweetness and floral notes.
• 1 teaspoon ground cinnamon: To echo the flavors in our delicious Pumpkin Cornbread.
• ⅛ teaspoon salt: A tiny pinch really brings out the sweetness of the honey and balances the butter.

Instructions:

Phase 1: Preparing the Pumpkin Cornbread Batter

1. Preheat and Prepare: My first step is always to get the oven ready! Preheat your oven to 375°F (190°C). While the oven is heating, generously grease and flour a 9×9 inch square baking pan or a 9-inch cast-iron skillet. I sometimes line the bottom with parchment paper for easy removal, especially if I plan to slice and serve it on a platter. This initial preparation is key for ensuring our beautiful Pumpkin Cornbread doesn’t stick.
2. Whisk Dry Ingredients: In a large mixing bowl, I combine all the dry ingredients for the cornbread. This includes the sifted all-purpose flour, yellow cornmeal, granulated sugar, packed light brown sugar, baking powder, baking soda, ground cinnamon, ground nutmeg, ground cloves, and salt. I use a whisk to thoroughly combine them, making sure there are no lumps and that the leavening agents and spices are evenly distributed throughout the mixture. This ensures a consistent rise and flavor in every bite of our Pumpkin Cornbread.
3. Combine Wet Ingredients: In a separate medium-sized mixing bowl, I whisk together the wet ingredients. This includes the pure pumpkin puree, buttermilk, vegetable oil (or melted butter if you prefer that richer flavor), and the room temperature large eggs. I whisk until everything is well combined and the mixture is smooth. The room temperature eggs help achieve a better emulsion, which contributes to the overall texture of the Pumpkin Cornbread.
4. Gently Combine Wet and Dry: Now for the crucial step! I pour the wet ingredient mixture into the bowl with the dry ingredients. Using a rubber spatula or a wooden spoon, I gently fold the ingredients together. It’s incredibly important not to overmix here! Overmixing develops the gluten in the flour too much, which can result in a tough, dense cornbread instead of the tender, crumbly texture we’re aiming for. I mix just until the dry ingredients are moistened and there are no large streaks of flour remaining. A few small lumps are perfectly fine and even desirable for a rustic texture. This delicate handling ensures our Pumpkin Cornbread stays wonderfully moist and tender.

Phase 2: Baking the Pumpkin Cornbread

5. Fill the Pan and Bake: Once the batter is ready, I carefully pour it into the prepared baking pan or cast-iron skillet, spreading it evenly with the spatula. I then immediately transfer it to the preheated oven. Bake for approximately 25-30 minutes. Baking time can vary slightly depending on your oven, so keep an eye on it.
6. Check for Doneness: I know my Pumpkin Cornbread is ready when the top is beautifully golden brown, and the edges have started to pull away slightly from the sides of the pan. To be absolutely sure, I insert a wooden skewer or a toothpick into the center of the cornbread. If it comes out clean or with only a few moist crumbs attached, then it’s perfectly done. If it comes out with wet batter, I’ll return it to the oven for another 3-5 minutes and check again. Do not underbake, as a gooey center is not what we want, but also avoid overbaking, which can dry out our delicious Pumpkin Cornbread.
7. Cooling Process: Once baked, I carefully remove the pan from the oven. I let the Pumpkin Cornbread cool in the pan on a wire rack for about 10-15 minutes. This initial cooling period allows the cornbread to set up properly and makes it easier to remove from the pan without breaking. After this initial cooling, I gently invert the cornbread onto the wire rack to cool completely, or at least until it’s warm enough to handle. While it’s still warm is arguably the best time to enjoy a slice with a generous dollop of our Cinnamon Honey Butter!

Phase 3: Making the Cinnamon Honey Butter

8. Combine Butter Ingredients: While the Pumpkin Cornbread is baking or cooling, I move on to preparing the delightful Cinnamon Honey Butter. In a small mixing bowl, I add the room temperature softened unsalted butter. It’s crucial for the butter to be soft so it can cream easily. Then, I add the honey, ground cinnamon, and the tiny pinch of salt.
9. Whip the Butter: Using an electric hand mixer (or a stand mixer with the paddle attachment), I whip all the ingredients together on medium-high speed. I start slowly to prevent splashes, then increase the speed. I whip for about 2-3 minutes, or until the mixture is light, fluffy, and well combined. The color will lighten slightly, and the texture will become wonderfully airy and spreadable. This whipped Cinnamon Honey Butter is the perfect accompaniment to our moist and flavorful Pumpkin Cornbread.
10. Prepare for Serving: Once whipped, you can transfer the Cinnamon Honey Butter to a small serving bowl. If you like, you can even spoon it into a piping bag fitted with a star tip to create beautiful swirls for a more elegant presentation. You can also refrigerate it for later use; just be sure to let it come back to room temperature or warm it slightly before serving for the best texture.

Phase 4: Serving the Pumpkin Cornbread With Cinnamon Honey Butter

11. Slice and Serve: Once the Pumpkin Cornbread has cooled sufficiently (though honestly, a warm slice is my favorite!), I slice it into squares or wedges, depending on the pan I used. A 9×9 inch pan typically yields 9 nice squares.
12. Enjoy with Cinnamon Honey Butter: I serve each warm slice with a generous dollop (or a piped swirl!) of the freshly made Cinnamon Honey Butter. The combination of the sweet, slightly savory, and subtly spiced Pumpkin Cornbread with the rich, aromatic, and sweet Cinnamon Honey Butter is truly a match made in culinary heaven. This dish is fantastic on its own, as a side with chili or soup, or as a delightful addition to a brunch spread. The aroma alone from this Pumpkin Cornbread With Cinnamon Honey Butter will fill your kitchen with cozy, inviting warmth! It’s truly a comforting treat that embodies the best of autumn flavors.

Conclusion:

As we wrap up our journey through this delightful recipe, I truly hope you’re feeling inspired to roll up your sleeves and bring this incredible creation to life in your own kitchen. I honestly believe that this isn’t just another recipe; it’s an experience waiting to unfold, a symphony of flavors that manages to be both profoundly comforting and excitingly fresh. What makes this particular dish a absolute must-try, in my humble opinion, is its masterful blend of earthy, sweet, and subtly spiced notes. The natural sweetness and moist texture of pumpkin are not merely an addition but a transformative element, elevating classic cornbread to an entirely new dimension of tenderness and depth. You’ll find that the result is far from dry or crumbly; instead, you’re greeted with a beautifully moist crumb that practically melts in your mouth, carrying hints of autumnal warmth with every bite.

But let’s be real, the true star that brings this entire ensemble together, creating an unforgettable moment, is the homemade Cinnamon Honey Butter. This glorious accompaniment, which perfectly complements the main event, is what truly seals the deal and makes the complete experience of enjoying

Pumpkin Cornbread With Cinnamon Honey Butter

an utterly irresistible proposition. It’s the kind of harmonious pairing that makes you close your eyes and savor each mouthful, a perfect balance of sweet, spicy, and buttery goodness that enhances every single nuance of the cornbread. The rich, golden hue and inviting aroma of the freshly baked bread, paired with that melting, spiced butter, instantly transforms any meal into a special occasion. It’s truly a dish that speaks to the soul, promising warmth and satisfaction.

Now, let’s talk about how you can best enjoy this autumnal masterpiece or even put your own creative spin on it. While it’s absolutely divine on its own, especially fresh from the oven, this pumpkin cornbread is incredibly versatile. I love serving thick slices alongside a hearty bowl of my favorite chili or a robust beef stew on a crisp evening; the way it sops up the rich broth is just heavenly. It’s also a surprisingly wonderful companion to roasted chicken or pork, offering a touch of sweetness that balances the savory main course. Don’t limit it to dinner though! Imagine it as a decadent breakfast item, perhaps lightly toasted and slathered with extra Cinnamon Honey Butter, or even a dollop of cream cheese for a morning treat. For a truly indulgent dessert, try serving a warm square with a scoop of vanilla bean ice cream or a generous swirl of whipped cream and a drizzle of maple syrup—you won’t regret it! And for those who love to experiment, consider adding a handful of chopped pecans or walnuts to the batter for an extra layer of texture and nutty flavor, or perhaps some dried cranberries for a tart counterpoint. For a more savory kick, a sprinkle of cheddar cheese or finely diced jalapeños would also be fantastic, though I’d recommend perhaps toning down the sweetness of the butter if you go that route. The possibilities are genuinely endless, and I encourage you to make it your own.

So, what are you waiting for? I sincerely hope that by now, you’re feeling inspired to head into your kitchen and give this recipe a try. It’s truly an accessible baking project that yields spectacular results, and I promise you the effort will be richly rewarded with a delicious, comforting treat that everyone will adore. There’s an immense joy in creating something so wonderful from scratch, especially when it brings such warmth and flavor to your home. I can’t wait to hear about your experience! Please, once you’ve baked your batch of this glorious Pumpkin Cornbread With Cinnamon Honey Butter, come back and share your thoughts in the comments. Let me know what you loved about it, how you served it, or any creative variations you might have tried. Your feedback not only brightens my day but also helps others in our culinary community discover new ways to enjoy this fantastic recipe. Happy baking, my friends!

Pumpkin Cornbread With Cinnamon Honey Butter

With the perfect balance of pumpkin, warm spices, and a tender texture, this cornbread is a must-have for cozy autumn gatherings.

Prep Time
20 Minutes

Cook Time
30 Minutes

Total Time
20 Minutes

Servings
9 servings

Ingredients

• 1 cup (140g) all-purpose flour
• 1 cup (170g) yellow cornmeal
• ½ cup (100g) granulated sugar
• ¼ cup (50g) packed light brown sugar
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• ½ teaspoon salt
• 1 cup (240g) pure pumpkin puree
• ½ cup (120ml) buttermilk
• ½ cup (120ml) vegetable oil
• 2 large eggs
• 1 stick (113g) unsalted butter, softened
• ¼ cup (85g) honey
• 1 teaspoon ground cinnamon (for butter)
• ⅛ teaspoon salt (for butter)

Instructions

1. Step 1
   Preheat oven to 375°F (190°C). Grease and flour a 9×9 inch baking pan or 9-inch cast-iron skillet. In a large bowl, whisk together flour, cornmeal, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
2. Step 2
   In a separate medium bowl, whisk together pumpkin puree, buttermilk, vegetable oil, and eggs until smooth.
3. Step 3
   Pour the wet ingredients into the dry ingredients. Gently fold until just combined; do not overmix. A few small lumps are fine.
4. Step 4
   Pour batter into the prepared pan, spreading evenly. Bake for 25-30 minutes, until golden brown and a toothpick inserted into the center comes out clean.
5. Step 5
   Remove from oven and cool in the pan on a wire rack for 10-15 minutes. Then, gently invert onto the wire rack to cool further.
6. Step 6
   While cornbread bakes/cools, combine softened unsalted butter, honey, cinnamon, and salt in a small bowl. Whip with an electric mixer for 2-3 minutes until light, fluffy, and well combined.
7. Step 7
   Slice warm Pumpkin Cornbread into squares or wedges. Serve with a generous dollop of Cinnamon Honey Butter.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.