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Close-up of moist pumpkin cornbread topped with melted butter and drizzled cinnamon honey glaze.

Pumpkin Cornbread with Cinnamon Honey Butter

This moist and flavorful pumpkin cornbread pairs perfectly with a sweet cinnamon honey butter—ideal for fall meals or any cozy dinner.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 9 squares
Course: Bread
Cuisine: American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

Pumpkin Cornbread
  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 1 cup pumpkin puree
  • 2 eggs large
  • 1/4 cup melted butter
  • 1/3 cup brown sugar packed
  • 1/2 cup milk
Cinnamon Honey Butter
  • 1/2 cup unsalted butter softened
  • 2 tbsp honey
  • 1/2 tsp ground cinnamon

Equipment

  • Mixing Bowl
  • Whisk
  • 8x8 Baking Dish
  • Oven

Method
 

  1. Preheat oven to 375°F (190°C). Grease an 8x8-inch baking dish.
  2. In a large bowl, whisk together flour, cornmeal, baking powder, salt, and cinnamon.
  3. In another bowl, mix pumpkin puree, eggs, brown sugar, milk, and melted butter until smooth.
  4. Pour the wet ingredients into the dry and stir until just combined. Do not overmix.
  5. Pour batter into the prepared dish and bake for 25–30 minutes, or until a toothpick comes out clean.
  6. Meanwhile, prepare the cinnamon honey butter by combining softened butter, honey, and cinnamon in a bowl. Mix until fluffy.
  7. Let the cornbread cool slightly before serving with cinnamon honey butter.

Notes

This cornbread is perfect with chili, soups, or as a sweet side. Feel free to use maple syrup instead of honey for the butter!