Pumpkin Cornbread with Cinnamon Honey Butter: A Delightful Treat!
Pumpkin Cornbread with Cinnamon Honey Butter is a delightful and moist cornbread infused with pumpkin flavor, perfect for fall gatherings or as a comforting side dish.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 8 servings 1x
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup pumpkin puree
- 1/2 cup milk
- 1/4 cup vegetable oil
- 2 large eggs
- 1 teaspoon cinnamon
- 1/4 cup honey
- 1/2 cup unsalted butter, softened
Instructions
- Preheat the oven to 400°F (200°C) and grease a baking dish.
- In a large bowl, mix together cornmeal, flour, sugar, baking powder, and salt.
- In another bowl, combine pumpkin puree, milk, vegetable oil, and eggs.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Pour the batter into the prepared baking dish and smooth the top.
- Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- While the cornbread is baking, prepare the cinnamon honey butter by mixing softened butter, honey, and cinnamon in a small bowl.
- Once the cornbread is done, let it cool slightly before serving with the cinnamon honey butter.
Notes
- For a sweeter cornbread, increase the sugar to 3/4 cup.
- Store leftovers in an airtight container for up to 3 days.
- This cornbread pairs well with chili or soups.
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 10g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg