Description
Indulge in the warmth of fall with this delightful Pumpkin Cornbread, expertly paired with creamy Cinnamon Honey Butter. This recipe combines the rich flavor of pumpkin with a blend of warm spices, creating a moist and tender cornbread that’s perfect for any occasion. Whether served alongside savory soups or enjoyed as a sweet breakfast treat, each bite offers a comforting taste of autumn. The homemade cinnamon honey butter adds an irresistible touch, making it not just a dish but an experience to share with family and friends during cozy gatherings.
Ingredients
Scale
- 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
- 1/2 cup (113g) salted butter
- 1/3 cup (105g) honey
- 1/4 cup (30g) powdered sugar
- 1 tsp ground cinnamon
Instructions
- Preheat your oven to 375°F (190°C) and grease an 8×8-inch baking dish.
- In a mixing bowl, whisk together the flour, cornmeal, baking powder, baking soda, salt, and spices until well combined.
- In another bowl, mix the brown sugar with melted butter and canned pumpkin until smooth. Then add sour cream and eggs, blending thoroughly.
- Pour the wet mixture into the dry ingredients well and gently fold until just combined.
- Transfer the batter into the prepared dish and bake for 25-30 minutes or until a toothpick inserted comes out clean.
- Allow cooling slightly before cutting.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square (70g)
- Calories: 220
- Sugar: 12g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg