Can I make this ahead of time?

Absolutely! Bake the cornbread and make the cinnamon honey butter the day before. Store both in airtight containers—just reheat the cornbread slightly before serving.

How do I store leftovers?

Keep the cornbread in an airtight container at room temp for up to 2 days or refrigerate for up to 5 days. The butter should go in the fridge and lasts up to 2 weeks.

Can I use fresh pumpkin instead of canned?

Yes! Just make sure it's well-puréed and not watery. You’ll need about 1 cup.

Pumpkin Cornbread with Cinnamon Honey Butter 5 Irresistible Reasons to Love It

Description

This Pumpkin Cornbread with Cinnamon Honey Butter is a moist, spiced, fall-inspired side dish that pairs perfectly with soups, chilis, or a cozy cup of tea. Easy to make and even easier to love!

Ingredients

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For the Pumpkin Cornbread:

1 cup all-purpose flour
1 cup cornmeal
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
⅛ teaspoon ground cloves
⅓ cup light brown sugar
½ cup unsalted butter, melted
1 cup canned pumpkin
½ cup sour cream
2 large eggs

For the Cinnamon Honey Butter:

½ cup salted butter, softened
2 tablespoons honey
2 tablespoons powdered sugar
½ teaspoon ground cinnamon

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Instructions

Preheat your oven to 375°F (190°C). Grease an 8×8-inch baking dish with non-stick spray.
Mix dry ingredients: In a large mixing bowl, whisk together flour, cornmeal, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
Mix wet ingredients: In another bowl, break up the brown sugar, then whisk in the melted butter and pumpkin. Stir in the sour cream and eggs.
Combine: Pour the wet mixture into the dry and gently fold until just combined. Don’t overmix.
Bake: Spread the batter evenly in the prepared pan and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Cool slightly.
Make the butter: In a mixing bowl, whip the butter until smooth. Add honey, powdered sugar, and cinnamon. Mix on low, then whip on high for 2–3 minutes until fluffy.
Serve: Spread the cinnamon honey butter generously over warm cornbread squares and enjoy!

Notes

Don’t overmix the batter—lumps are fine and help keep the texture tender.
Store leftover butter in the fridge and reuse on toast, pancakes, or waffles.
For added spice, consider a pinch of allspice or cardamom.
You can use fresh pumpkin purée—just be sure it’s thick and well-drained.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Side Dish, Bread
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 square
Calories: 315 kcal
Sugar: 12 g
Sodium: 220 mg
Fat: 18 g
Saturated Fat: 10 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 36 g
Fiber: 2 g
Protein: 4 g
Cholesterol: 65 mg