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.

Pumpkin Cornbread with Cinnamon Honey Butter | Cooking Classy

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

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Pumpkin Cornbread with Cinnamon Honey Butter | Cooking Classy

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Pumpkin Cornbread with Cinnamon Honey Butter

5 from 7 votes

The perfect fall cornbread! Flavored with pumpkin and autumn spices. It's moist and tender and extra delicious when served with cinnamon honey butter!

Servings: 12
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes

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 (56g) unsalted butter, melted
  • 1 cup (244g) canned pumpkin
  • 1/2 cup (122g) sour cream
  • 2 large eggs

Whipped Cinnamon Honey Butter

  • 1/2 cup (113g) salted butter
  • 1/3 cup (105g) honey
  • 1/4 cup (30g) powdered sugar
  • 1 tsp ground cinnamon

Instructions

  1. Preheat oven to 375 degrees. 

  2. For the cornbread: 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. 
  4. 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.
  5. Spray an 8 by 8 inch baking dish with non-stick cooking spray and pour batter into pan. Spread batter into an even layer. 

  6. 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.

  7. For the cinnamon honey butter: In a mixing bowl (or using a stand mixer) whip butter with an electric hand mixer until smooth. 
  8. 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.
Nutrition Facts
Pumpkin Cornbread with Cinnamon Honey Butter
Amount Per Serving
Calories 307 Calories from Fat 135
% Daily Value*
Total Fat 15g 23%
Saturated Fat 8g 40%
Cholesterol 62mg 21%
Sodium 240mg 10%
Potassium 183mg 5%
Total Carbohydrates 40g 13%
Dietary Fiber 2g 8%
Sugars 19g
Protein 4g 8%
Vitamin A 72.4%
Vitamin C 1.1%
Calcium 5.5%
Iron 8.6%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Side Dish
Cuisine: American
Keyword: Cornbread, Pumpkin Cornbread
Calories: 307 kcal
Author: Jaclyn
fall leaves

53 comments

  • Maureen Haddock: I make this recipe regularly! It freezes well! I have made it with oat flour for my gluten free daughter. It is a family favourite! Thank you! November 30, 2018 at 5:14am Reply

  • Karen: The cornbread is really good. But with the cinnamon honey butter, OMG. I won first place at my office chili and cornbread cookoff. Yay! Thank you for sharing this wonderful recipe! November 29, 2018 at 7:38pm Reply

  • Candi: Thank you for such a quick response! Actually, I do love it, I’ve made it the past two Thanksgivings— I was just am trying to figure out ways to make things easier!😉 November 14, 2018 at 3:52pm Reply

  • Candi: Hi! I was wondering if this could be made the night before Thanksgiving? Have you ever made before, and if so, how did you store it? Thanks! November 14, 2018 at 1:42pm Reply

    • Jaclyn: Yes it can be made a day before, store at room temperature. Hope you love it! November 14, 2018 at 3:06pm Reply

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