Description
A moist, spiced pumpkin cornbread paired with sweet and fluffy cinnamon honey butter—perfect for fall.
Ingredients
Cornbread:
1 cup all-purpose flour
1 cup 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 packed light brown sugar
1/4 cup unsalted butter, melted
1 cup canned pumpkin
1/2 cup sour cream
2 large eggs
Cinnamon Honey Butter:
1/2 cup salted butter
1/3 cup honey
1/4 cup powdered sugar
1 tsp ground cinnamon
Instructions
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Preheat oven to 375°F (190°C). Grease 8×8 pan.
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Whisk dry ingredients in one bowl.
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Mix brown sugar, butter, and pumpkin in another bowl.
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Add sour cream and eggs to pumpkin mixture.
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Fold wet into dry until combined.
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Pour into pan and bake 25-30 minutes. Cool slightly.
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Whip butter until smooth. Add honey, sugar, cinnamon and whip until fluffy.
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Serve butter on warm cornbread.
Notes
- For extra texture, fold in 1/2 cup chopped pecans or walnuts to the batter.
- Swap sour cream for Greek yogurt for a tangier flavor.
- Add a pinch of cayenne for a subtle spicy kick.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
