Pumpkin Cornbread with Cinnamon Honey Butter

10.09.2015

Let’s just start out by stating the facts, this is the ultimate fall cornbread! I’ve long had my favorite cornbread and I never thought I’d ever try one I liked as much, but this one is definitely an equal! I sort of based this cornbread off of that one, but instead found a way to incorporate plenty of pumpkin and a bit of fall spices into it. This cornbread is so soft and moist, I hate dry cornbread so of course I made this to be completely the opposite. I love that this has plenty of pumpkin flavor – you don’t have to guess what flavor of cornbread it is, and the whipped cinnamon honey butter just takes it over the top! This would most definitely be worthy of making it to your holiday menu, but be sure to try it before the holidays because you just can’t wait that long to try this Pumpkin Cornbread! I absolutely loved it, as did everyone else who tried it both young and old alike – from a 3 year old up to an 81 year old and everyone in between.

Pumpkin Cornbread with Cinnamon Honey Butter | Cooking Classy

Pumpkin Cornbread with Cinnamon Honey Butter | Cooking ClassyPumpkin Cornbread with Cinnamon Honey Butter | Cooking ClassyPumpkin Cornbread with Cinnamon Honey Butter | Cooking Classy

Print

Pumpkin Cornbread with Cinnamon Honey Butter

Yield: About 9 slices

Ingredients

Cornbread

  • 1 cup (140g) all-purpose flour
  • 1 cup (170g) 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 (110g) packed light-brown sugar
  • 1/4 cup (2 oz) unsalted butter, melted
  • 1 cup (244g) canned pumpkin puree
  • 1/2 cup (122g) sour cream
  • 2 large eggs

Whipped Cinnamon Honey Butter

  • 1/2 cup (4 oz) salted butter
  • 1/3 cup (105g) honey
  • 1/4 cup (30g) powdered sugar
  • 1 tsp ground cinnamon

Instructions

  1. For the cornbread:
  2. Preheat oven to 375 degrees. In a mixing bowl whisk together flour, cornmeal, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves for 20 seconds. Make a well in center of flour mixture then set aside.
  3. In a separate mixing bowl, add brown sugar and break up sugar with fingertips until no clumps remain. Add in melted butter and pumpkin and whisk to combined. Mix in sour cream and eggs until well blended. Pour mixture into well in flour mixture then fold with a rubber spatula just until combined and no streaks of flour remain.
  4. Spray an 8 by 8 inch baking dish with non-stick cooking spray and pour batter into pan. Spread batter into an even layer, bake in preheated oven until toothpick inserted into center comes out free of batter, about 25 - 30 minutes. Cool slightly on a wire rack then cut into squares. Serve with Cinnamon Honey Butter.
  5. For the cinnamon honey butter:
  6. In a mixing bowl (or using a stand mixer) whip butter with an electric hand mixer until smooth. Add in honey, powdered sugar and cinnamon and mix on low speed until combined, then increase to high speed and whip until light and fluffy, about 2 - 3 minutes.
  7. Recipe source: Cooking Classy

fall leaves

35 comments

  • Bella B: I love corn bread, Adding pumpkin sounds delicious! October 9, 2015 at 10:25am Reply

  • Michelle: I absolutely need to try this recipe, it looks heavenly! Thanks for sharing the recipe :)

    xo – Michelle October 9, 2015 at 3:26pm Reply

  • Medeja: The color looks just amazing! October 10, 2015 at 9:28am Reply

  • Maureen Haddock: Yesterday, about three hours before my Thanksgiving company was to arrive I used the end of my pumpkin puree to make this Pumpkin Corn Bread. Thank you for once again providing a fabulous recipe with perfect instructions. Your recipes never disappoint. I made one substitution. My daughter is gluten free so I substituted the one cup of all purpose flour with oat flour and the results were great! The honey butter recipe is great but honestly the bread is delicious on its own. October 11, 2015 at 6:21am Reply

    • Maureen Haddock: Me again! I now make this all the time. I will put a batch in the oven again today. It freezes so well! We have taken to adding a little maple syrup over warmed pumpkin cornbread. Yum! October 17, 2016 at 7:06am Reply

  • Laura Dembowski: I love cornbread but I’ve never made it. This looks like the ultimate with all that pumpkin. October 11, 2015 at 6:40am Reply

  • Eric H: This looks like an awesome recipe. Any Idea how it might turn out with coconut flour instead of all purpose flour? Any extra instructions for using coconut flour, if so? October 11, 2015 at 10:40am Reply

  • PJ: We made your pumpkin cornbread this afternoon. What a great flavor! It was a big hit with my husband (the cornbread king) and with me. Thanks! October 11, 2015 at 5:34pm Reply

  • Jocelyn: This is delicious bread! It is perfectly moist, and the spices are wonderful. I replaced half of the cornmeal with corn flour because we prefer a less gritty texture. Also, I baked my bread in three mini loaves instead of a square pan. (I know this isn’t conventional, but it’s how I always bake my cornbread!)

    Thank you for another fabulous recipe. October 11, 2015 at 8:34pm Reply

  • birthday cupcake: I love it so much, I think this evening I will try it, only one question! how you make the top decoration? October 12, 2015 at 8:48am Reply

  • Lynn Stehr: Can you substitute sweet potatoes purée? October 13, 2015 at 9:51pm Reply

  • Julie: I made this recipe yesterday for my daughter’s first birthday fall-themed barbecue, and it was absolutely perfect. I made muffins instead of bread, and they were moist and so flavorful. I think my dad’s favorite part of the entire meal was that butter! Thanks so much — the muffins may be making another appearance at Thanksgiving :) October 14, 2015 at 1:51pm Reply

    • Kristin: How many muffins did it make? And how long did you bake them for? October 8, 2017 at 9:59pm Reply

  • Catherine: My whole family absolutely loved this cornbread! That butter….oh my, so so good!! Will be making this often this fall! October 16, 2015 at 10:40pm Reply

  • Christina | Food Apparel: Just when I think I’ve seen pumpkin in everything…..cornbread! This is an awesome idea. Excited to see how it turns out. November 4, 2015 at 1:12am Reply

  • Kristin H: Normally, I’m not a cornbread person, but I liked the idea of a pumpkin version, AND, since all of your recipes turn out so well for me, I decided to give this recipe a chance. I was amazed how much I loved it! It was so good, especially with that cinnamon honey butter. I had to hide the fact from my five picky eaters that this was cornbread, because I knew they wouldn’t try it if it had the word “corn” in it. I decided to call it Southern Pumpkin bread. My boys all tried it and liked it! Amazing success there. Thanks so much for another great recipe. February 18, 2016 at 12:24pm Reply

    • Jaclyn: I’m so glad your family enjoyed it Kristin! Thanks for your comment! February 18, 2016 at 7:00pm Reply

  • Andrew Hopkins: I made this tonight! OMGosh!!! It is so YUMMY!!! April 2, 2016 at 12:37am Reply

  • Rachel Surinov: This looks amazing! But I wonder if I can convert this to dairy free? What could I sub the sour cream for? Non dairy milk? September 2, 2016 at 12:44pm Reply

    • Melissa Duncan: I wonder if you could substitute with chick peas or white beans in a food processor then add to the recipe. October 4, 2016 at 6:26pm Reply

    • Erin: You could use Vegan sour cream. My Dad and me are lactose intolerant and we use the Vegan sour cream and it is pretty tasty. November 22, 2016 at 10:45pm Reply

  • Cheryl: I tried this for dinner tonight and it was fabulous! It is like eating dessert. The butter makes it. Thanks for a great recipe.im going to take it to my sister-in-law mother’s house for Thanksgiving.. September 13, 2016 at 5:01pm Reply

    • Jaclyn: Thanks Cheryl! September 14, 2016 at 2:10pm Reply

  • Rachel: Can I double this recipe for a 9×13 pan? September 29, 2016 at 10:52am Reply

    • Maureen Haddock: I double it, often. It is sometimes the only way to get enough for the freezer. We love his cornbread. November 1, 2016 at 3:00pm Reply

  • Christina Dorner: Oh my gosh, I just made this for the first time and it is ridiculous. I will definitely be making this again the honey butter is amazing. Thank you so much for sharing this recipe October 16, 2016 at 12:53pm Reply

    • Jaclyn: I’m glad you liked this recipe Christina! October 16, 2016 at 5:02pm Reply

  • Sadie: Excellent cornbread. Very moist and tender. The spices are well balanced. I reduced the sugar to 1/3 cup and added 2 tablespoons of molasses and the zest of an orange, but followed the recipe otherwise. The Cinnamon Honey Butter is delicious, and the leftover honey butter is great with toast as well. October 18, 2016 at 6:38am Reply

    • Jaclyn: Glad you liked it Sadie! October 18, 2016 at 10:47am Reply

  • Theresa: Can u use jiffy cornbread Mia with pumpkin? October 18, 2016 at 2:24pm Reply

  • Pat caruso: What type of corn meal do you use? I don’t like a crunch in some of the types of corn meal. Is there such a type of smoothe corn meal? Thank you. October 23, 2016 at 7:03pm Reply

  • KAT: This was AMAZING! I don’t think I’ll ever make cornbread any other way. My fiance wants a whole pumpkin cornbread as his Christmas present this year. I cut the sugar in half, and didn’t serve it with the topping. Just the cornbread by itself. A winner recipe, thanks for sharing it. October 29, 2016 at 3:32pm Reply

  • Spencer: I love this recipe but I used whole wheat flour instead of all-purpose and skim milk Greek yogurt in place of sour cream; plus I add half a cup of chopped nuts in the batter. It came out beautifully. I frosted mine with a thin layer of peanut butter and served each piece with banana slices, a drizzle of honey and whipped cream on top. I had this with a cup of hot chocolate and I swear it was the definition of happiness. November 21, 2016 at 12:07pm Reply

  • Lindsey Norton: Will this cornbread freeze well…. if not about how long would it last and still be good… wanted to make tonight and wondering if it would still be good for thanksgiving day? November 22, 2016 at 8:53am Reply

  • Maureen Haddock: Lindsey, I freeze this cornbread often, because my husband can’t eat it, and I shouldn’t eat it all at once. For company, you have to double it.
    Pat, I use regular corn meal and you can tell it is corn bread by the texture. It is a bit granular, but I love that about corn bread. I often make it gluten free for my daughter, using corn meal and oat flour that state gluten free on the bags. I feel like making this tonight. November 28, 2016 at 2:14pm Reply

Add your comment:

Copyright 2011-2017 Cooking Classy
Design by cre8d