Description
Moist, golden Pumpkin Cornbread with Cinnamon Honey Butter is the perfect sweet and savory fall side dish. Made with pumpkin puree, warm spices, and topped with whipped cinnamon honey butter, this easy cornbread recipe brings cozy autumn flavor to your table. Ideal for holiday meals, Thanksgiving sides, or pairing with chili and soups.
Ingredients
1 cup yellow cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons pumpkin pie spice
1/3 cup brown sugar
1 cup pumpkin puree
3/4 cup buttermilk
2 large eggs
1/2 cup unsalted butter, melted
1/2 cup unsalted butter, softened
3 tablespoons honey
1 teaspoon ground cinnamon
Instructions
1. Preheat your oven to 375°F (190°C) and grease an 8×8 inch baking dish.
2. In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, and pumpkin pie spice.
3. In another bowl, mix together brown sugar, pumpkin puree, buttermilk, eggs, and melted butter until smooth.
4. Pour wet ingredients into dry and fold gently until just combined. Avoid overmixing.
5. Transfer batter to the prepared baking dish and smooth the top.
6. Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
7. While baking, make the cinnamon honey butter by whipping softened butter with honey and cinnamon until fluffy.
8. Let cornbread cool slightly, then serve warm with the cinnamon honey butter spread generously on top.
Notes
This cornbread tastes even better the next day as flavors deepen.
Use only pure pumpkin puree, not pumpkin pie filling.
Don’t skip the cinnamon honey butter—it elevates the entire dish.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 290
- Sugar: 10g
- Sodium: 270mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg