This pumpkin cornbread with honey cinnamon butter is an autumn twist on a classic recipe. The cornbread is soft and has some of those warm spices that go perfectly with pumpkin. And the honey cinnamon butter melts into the cornbread, bringing a sweet touch to the bread. It makes for the perfect side to Thanksgiving dinner or any fall meal.
Cornbread is one of those sides that is so cozy and always a hit at the dinner table. Or even as a snack! It is a little nostalgic and comforting, especially when paired with comfort food. And this fun twist on a classic recipe brings in another layer of flavor and adds moisture to the cornbread.
Pumpkin is such a pantry stable from September to December in our house! I love to make my chocolate chip pumpkin bread and pumpkin pie for Thanksgiving. This pumpkin cornbread is another fun way to use up some pumpkin puree. If you love pumpkin and cornbread, this recipe is for you!
Why you will love this pumpkin cornbread with honey cinnamon butter
Easy: You only need a handful of ingredients to make this pumpkin cornbread. And it takes less than 40 minutes from start to finish! It an easy recipe that even my young kids like to help make!
Soft: I have had my share of dry cornbread, and it is always so disappointing. But that is not the case with this cornbread recipe. It is soft and moist! No dry cornbread here!
Honey Cinnamon butter: I love to add honey to my cornbread! This pumpkin cornbread recipe is not too sweet on its own, so when you pair it with the cinnamon honey butter, it is irresistible together. The flavorful butter melts into all the cracks of this cornbread and is so GOOD!
Perfect for Thanksgiving: This cornbread makes for a tasty side dish for Thanksgiving. But it also amazing anytime! We often just snack on it.
Ingredients needed to make this pumpkin cornbread
Cornmeal: An ingredient that cannot not be skipped! It adds the texture, color and flavor. Use a fine or medium ground cornmeal. Yellow is the best choice for this recipe.
Pumpkin Puree: The fun twist on this cornbread is the added pumpkin puree. It adds flavor as well as moisture to the cornbread. Make sure to use plain pumpkin puree and not pumpkin pie mix in this recipe.
All-Purpose Flour: Cornbread is typically a 50/50 mixture of flour and cornmeal. If you need to make this recipe gluten-free, use a 1-to-1 ratio gluten-free flour.
Honey: This refined sugar free cornbread is sweetened with honey. It is lightly sweetened and does not overpower the rest of the flavors. You can add more sweetness with the honey butter!
Buttermilk: Buttermilk really adds to the soft, moist, and fluffy texture of this pumpkin cornbread.
Eggs: Provides structure to the batter.
Oil: Helps add moisture to the cornbread as well as creates a more tender crumb. You will want to use a neutral tasting oil, such as avocado, canola, or vegetable oil.
Baking powder and Soda: Leavening agents used in this cornbread recipe.
Seasoning: The salt, ground ginger, cinnamon, and nutmeg add flavor that complements the pumpkin in this cornbread. The warm spices are light, so they do not overpower any other ingredients.
Cinnamon Butter: A must have pairing for this pumpkin cornbread, so do not skip the cinnamon honey butter! It is made of butter, cinnamon honey and pinch of salt. So simple but really makes this cornbread AMAZING!
Tips and tricks to making this cornbread
- Do not overmix the cornbread batter after adding the dry ingredients. Just stir until combined.
- If you do not have buttermilk on hand, you can make your own in a pinch. To do this, combine 1/2 cup milk with 1/2 tablespoon of lemon juice or white vinegar. Stir and let the mixture sit for 5-10 minutes before adding it the batter.
- Watch your bake time carefully so you do not overbake the cornbread. You will want to pull the cornbread just as the batter sets. When done, a toothpick will come clean.
- Make sure that your butter is at room temperature (but not melting) before mixing it with the honey and cinnamon. Otherwise, the butter will not combine well with the other ingredients.
- Store leftover cornbread in an air-tight container for 3 days at room temperature and the butter in the fridge for up to two weeks.
If you give this pumpkin cornbread with honey cinnamon butter recipe a try, I would love to hear your thoughts in the comments below! I really appreciate your feedback!
And be sure to tag me on Instagram so I can see your creations.
From my kitchen to yours, happy baking! I hope you love this pumpkin cornbread as much as we do!
Pumpkin Cornbread with Cinnamon Honey Butter
Ingredients
- 1 C. Yellow Cornmeal medium or fine ground
- 1 C. All-purpose Flour
- 1/4 tsp. Ground Ginger
- 1 tsp. Cinnamon
- 1/2 tsp Baking soda
- 1 tsp. Baking powder
- 1/2 tsp. Salt
- 1/2 tsp. Nutmeg
- 1/2 C. Buttermilk
- 1 C. Pumpkin purée not pumpkin pie mix
- 1/3 C. Honey
- 2 eggs
- 1/4 C. Neutral oil I used avocado oil
Cinnamon Honey Butter:
- 1/2 C. Butter unsalted and room temperature
- 2 tsp. Cinnamon
- 1/4 C. Honey
- Pinch of salt
Instructions
- Preheat oven to 350 degrees F.
- In a medium bowl, mix together the cornmeal, flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Set aside.
- In a separate large mixing bowl, add the eggs, pumpkin, honey, oil and buttermilk. Mix together with a hand mixer or whisk until fully combined.
- Add the dry ingredients into the wet. Stir together until just combined. It is ok if there are some lumps.
- Pour the batter into a greased 8×8 meta baking pan. Bake for 24-27 minutes or until the batter is set.
- While the pumpkin cornbread is baking, add the butter, cinnamon, honey and pinch of salt to a food processor. Blend until smooth.
- When the cornbread is done, let cool slightly. Serve with the cinnamon honey butter, Enjoy!
