Pumpkin Cornbread {with Cinnamon Honey Butter}

The Pumpkin Cornbread {with Cinnamon Honey Butter} is the ideal treat for fall gatherings or cozy dinners. This delightful cornbread is infused with pumpkin and warm autumn spices, making it a perfect addition to your seasonal menu. Its moist texture and rich flavor are beautifully complemented by the sweet and creamy cinnamon honey butter. Whether served as a side dish or enjoyed on its own, this cornbread will surely impress your family and friends.

Why You’ll Love This Recipe

• Easy to Make: With simple ingredients and straightforward steps, this recipe is perfect for both novice and experienced bakers.
• Flavorful and Aromatic: The combination of pumpkin and spices creates a warm, inviting aroma that fills your kitchen.
• Versatile Serving Options: Enjoy it warm as a side dish or slathered with cinnamon honey butter for a special treat.
• Perfect for Any Occasion: Ideal for Thanksgiving, potlucks, or just a cozy night in, this cornbread fits any fall gathering.
• Moist and Tender: Thanks to the pumpkin and sour cream, every bite is soft and delicious.

Tools and Preparation

Before you get started, gather your essential kitchen tools. Having everything ready will make the process smoother.

Essential Kitchen Tools

• Mixing bowls
• Whisk
• Rubber spatula
• 8×8-inch baking dish
• Electric hand mixer

Why These Tools Matter

• Mixing bowls: Essential for combining your dry and wet ingredients separately for the best texture.
• Whisk: Helps to thoroughly mix ingredients, ensuring even distribution of flavors.
• Rubber spatula: Perfect for folding ingredients gently without overmixing, resulting in tender cornbread.
• Electric hand mixer: Makes whipping butter fluffy quickly, saving you time on preparation.

Ingredients

The perfect fall cornbread! Flavored with pumpkin and autumn spices. It’s moist and tender and extra delicious when served with cinnamon honey butter!

For the Cornbread

• 1 cup (140g) all-purpose flour
• 1 cup (170g) 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 (110g) packed light-brown sugar
• 1/4 cup (56g) unsalted butter, melted
• 1 cup (244g) canned pumpkin
• 1/2 cup (122g) sour cream
• 2 large eggs

For the Cinnamon Honey Butter

• 1/2 cup (113g) salted butter
• 1/3 cup (105g) honey
• 1/4 cup (30g) powdered sugar
• 1 tsp ground cinnamon

How to Make Pumpkin Cornbread {with Cinnamon Honey Butter}

Step 1: Preheat the Oven

Preheat your oven to 375 degrees Fahrenheit. Spray an 8 by 8-inch baking dish with non-stick cooking spray to ensure easy removal of your cornbread after baking.

Step 2: Prepare the Dry Ingredients

In a mixing bowl, whisk together the following dry ingredients:
1. Combine all-purpose flour, cornmeal, baking powder, baking soda, salt, ground cinnamon, ground ginger, ground nutmeg, and ground cloves.
2. Whisk these ingredients together for about 20 seconds until well mixed.
3. Create a well in the center of the flour mixture and set aside.

Step 3: Mix the Wet Ingredients

In another mixing bowl:
1. Add in the light-brown sugar. Use your fingertips to break up any clumps until smooth.
2. Pour in the melted butter and canned pumpkin, then whisk until fully combined.
3. Incorporate the sour cream and eggs into this mixture until everything is well blended.

Step 4: Combine Wet and Dry Mixtures

Pour the wet ingredient mixture into the well you created in the dry ingredients:
1. Using a rubber spatula, gently fold everything together just until no streaks of flour remain; avoid overmixing.

Step 5: Bake the Cornbread

Pour your batter into the prepared baking dish:
1. Spread it evenly across the dish.
2. Bake in your preheated oven for about 25-30 minutes or until a toothpick inserted into the center comes out clean.
3. Allow it to cool slightly on a wire rack before cutting into squares.

Step 6: Make Cinnamon Honey Butter

For an irresistible topping:
1. In a mixing bowl or using a stand mixer, whip together your salted butter using an electric hand mixer until smooth.
2. Gradually add in honey, powdered sugar, and ground cinnamon while mixing on low speed until combined.
3. Increase speed to high and whip for about 2-3 minutes until fluffy.

This Pumpkin Cornbread {with Cinnamon Honey Butter} is sure to become a favorite at any fall gathering!

How to Serve Pumpkin Cornbread {with Cinnamon Honey Butter}

Serving pumpkin cornbread with cinnamon honey butter can elevate your dining experience, especially during the fall season. This delightful dish pairs beautifully with various meals and adds a touch of warmth to any table setting.

As a Side for Soups

• Chili: The sweetness of the cornbread complements the spiciness of chili perfectly.
• Pumpkin Soup: Enhance the autumn flavors by serving it alongside creamy pumpkin soup.

For Breakfast or Brunch

• Scrambled Eggs: Serve warm slices with scrambled eggs for a hearty breakfast.
• Yogurt Parfait: Pair it with yogurt and fresh fruits for a refreshing brunch option.

With Salads

• Caesar Salad: The richness of the cornbread balances the tangy dressing of Caesar salad.
• Autumn Harvest Salad: Serve with mixed greens, nuts, and roasted squash for a seasonal delight.

How to Perfect Pumpkin Cornbread {with Cinnamon Honey Butter}

Achieving the perfect pumpkin cornbread requires attention to detail and some handy tips. Follow these suggestions to make your cornbread moist and flavorful.

• Boldly Measure Ingredients: Accurate measurements ensure consistency in texture and taste.
• Boldly Mix Dry Ingredients First: Whisking dry ingredients together helps distribute leavening agents evenly.
• Boldly Use Room Temperature Ingredients: Using eggs and sour cream at room temperature allows for better mixing.
• Boldly Check for Doneness: Insert a toothpick in the center; it should come out clean when fully baked.
• Boldly Let It Cool Slightly: Allowing cornbread to cool before cutting enhances its structure.
• Boldly Experiment with Spices: Feel free to adjust spices according to your preference for a personalized flavor.

Best Side Dishes for Pumpkin Cornbread {with Cinnamon Honey Butter}

Adding side dishes can enhance your meal when serving pumpkin cornbread. Here are some fantastic options that pair well:

1. Roasted Vegetables: A medley of seasonal veggies tossed in olive oil brings color and nutrition to your plate.
2. Stuffed Peppers: Flavorful stuffed peppers provide a hearty vegetarian option that complements the sweetness of cornbread.
3. Green Bean Almondine: Crisp green beans sautéed with almonds offer a crunchy contrast.
4. Mashed Potatoes: Creamy mashed potatoes add comfort and are always a crowd-pleaser beside any bread dish.
5. Grilled Chicken Breast: Juicy grilled chicken provides protein and balances out the rich flavors of the cornbread.
6. Corn on the Cob: Sweet corn on the cob is simple and delicious, making it a classic side that pairs nicely.

Common Mistakes to Avoid

When making Pumpkin Cornbread {with Cinnamon Honey Butter}, small errors can lead to less-than-perfect results. Here are some common mistakes to watch out for:

• Not measuring ingredients accurately: Use proper measuring cups and spoons for both dry and wet ingredients to ensure the right balance, which is crucial for texture.
• Overmixing the batter: Mixing too much can result in tough cornbread. Stir until just combined to maintain a light and fluffy texture.
• Using cold ingredients: Cold butter or eggs can affect how well your batter mixes. Let them sit at room temperature for about 30 minutes before using.
• Skipping the cooling step: Allowing the cornbread to cool slightly before cutting helps it set up properly, preventing crumbling when served.
• Neglecting oven temperature precision: Oven temperatures can vary. Always use an oven thermometer to ensure that your cornbread bakes evenly.

Refrigerator Storage

• Store Pumpkin Cornbread {with Cinnamon Honey Butter} in an airtight container in the refrigerator.
• It will stay fresh for up to 5 days.

Freezing Pumpkin Cornbread {with Cinnamon Honey Butter}

• Wrap individual pieces tightly in plastic wrap, then place them in a freezer-safe bag or container.
• The cornbread can be frozen for up to 3 months.

Reheating Pumpkin Cornbread {with Cinnamon Honey Butter}

• Oven: Preheat to 350°F (175°C). Place the cornbread on a baking sheet and heat for about 10-15 minutes until warmed through.
• Microwave: Place a piece on a microwave-safe plate and heat for 20-30 seconds. Check to avoid overheating, which can dry it out.
• Stovetop: Heat a non-stick skillet over medium heat, then warm each piece for 2-3 minutes on both sides for a crispy exterior.

Frequently Asked Questions

Can I make Pumpkin Cornbread {with Cinnamon Honey Butter} gluten-free?

Yes! Substitute all-purpose flour with a gluten-free flour blend that measures cup-for-cup.

How do I customize my Pumpkin Cornbread?

You can add nuts, such as walnuts or pecans, or mix in chocolate chips for a sweeter twist.

Is Pumpkin Cornbread suitable for vegan diets?

To make it vegan, replace eggs with flax eggs and use plant-based butter. Ensure your honey is replaced with maple syrup or agave nectar.

What can I serve with Pumpkin Cornbread {with Cinnamon Honey Butter}?

This cornbread pairs beautifully with soups, stews, or as a side dish at holiday gatherings.

Conclusion

Pumpkin Cornbread {with Cinnamon Honey Butter} is not only delicious but also versatile enough for any occasion. Its rich flavors and moist texture make it perfect as a side dish or snack. Feel free to customize it by adding your favorite nuts or spices!

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