Description
This moist and delicious pumpkin cornbread is perfect for fall. Serve it warm with cinnamon honey butter for a delightful treat!
Ingredients
Scale
- 1 cup pumpkin puree
- 1 cup yellow cornmeal
- 3/4 cup all-purpose flour
- 1/2 cup brown sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1 large egg
- 3/4 cup milk
- 1/4 cup butter, melted
- 1/2 cup unsalted butter, softened
- 3 tablespoons honey
- 1 teaspoon ground cinnamon
Instructions
- Preheat your oven to 375°F (190°C). Grease an 8×8 baking dish or cast-iron skillet.
- In a large bowl, whisk together cornmeal, flour, brown sugar, baking powder, salt, pumpkin pie spice, and cinnamon.
- In a medium bowl, mix pumpkin puree, milk, melted butter, and egg until smooth.
- Fold wet ingredients into the dry mixture using a spatula until just combined—do not overmix.
- Pour batter into prepared baking dish and smooth the top.
- Bake for 25–30 minutes, or until a toothpick inserted comes out clean.
- Let cool slightly on a wire rack before serving.
- For the cinnamon honey butter, combine softened butter, honey, and cinnamon in a small bowl. Mix until creamy and fluffy.
- Serve warm slices with a generous dollop of cinnamon honey butter on top.
Notes
- This cornbread can be enjoyed alone or as a side dish.
- If you prefer more sweetness, increase the brown sugar by a couple of tablespoons.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breads
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg