Pumpkin Cornbread with Cinnamon Honey Butter
A soft and lightly sweetened pumpkin cornbread with a cinnamon honey butter. No refined sugar in this easy recipe and only takes about 35 minutes to make from start to finish. Perfect for the fall and Thanksgiving.
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 8x8 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!
Notes
Nutrition facts are an estimate and do not include cinnamon honey butter
Nutrition
Serving: 1servingCalories: 175kcalCarbohydrates: 38gProtein: 6gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.003gCholesterol: 28mgSodium: 196mgPotassium: 158mgFiber: 3gSugar: 7gVitamin A: 3114IUVitamin C: 1mgCalcium: 54mgIron: 2mg
Tried this recipe?Let us know how it was!