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Pumpkin Cornbread with Cinnamon Honey Butter Recipe

Delve into the autumnal flavors of this pumpkin cornbread paired with a deliciously sweet and spicy cinnamon honey butter. This unique combination of traditional cornbread with the seasonal pumpkin creates a warm, comforting and festive dish that is perfect to enjoy on a chilly fall day.

Pumpkin Cornbread with Cinnamon Honey Butter Recipe
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Photos of Pumpkin Cornbread with Cinnamon Honey Butter Recipe

The key ingredients in this recipe are the pumpkin and cornmeal. While canned pumpkin puree can be used for convenience, you could also roast and puree fresh pumpkin for a more authentic flavor. Cornmeal, on the other hand, is a common pantry staple, but for this recipe, it's essential to use the finely ground variety for a smoother texture. Also, don't overlook the importance of spices; the blend of cinnamon, ginger, nutmeg, and cloves elevates this humble cornbread to a gourmet level.

Ingredients for Pumpkin Cornbread with Cinnamon Honey Butter

All-purpose flour: This is the base for our cornbread, giving it structure and substance.

Cornmeal: Cornmeal gives cornbread its characteristic flavor and hearty texture.

Baking powder and baking soda: These ingredients help the cornbread rise and become light and fluffy.

Salt: Salt is necessary to bring out the flavors of the other ingredients.

Ground cinnamon, ginger, nutmeg and cloves: These spices give the cornbread a warm, aromatic flavor that complements the pumpkin beautifully.

Light-brown sugar: Adds a touch of sweetness to balance the savory elements.

Unsalted butter: Adds richness and moisture to the cornbread.

Pumpkin: This is the star ingredient, providing a sweet, earthy flavor and moist texture.

Sour cream: Adds a tangy flavor and makes the cornbread extra moist.

Eggs: Bind the ingredients together and help the cornbread rise.

Salted butter, honey, sugar, cinnamon: These are the ingredients for the cinnamon honey butter. The butter should be whipped until fluffy, then blended with honey, sugar, and cinnamon for a sweet and spicy spread that complements the cornbread perfectly.

One reader, Karlee Estrada says:

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This pumpkin cornbread with cinnamon honey butter recipe is a game-changer! The cornbread is moist and flavorful, and the cinnamon honey butter is the perfect sweet and spicy topping. It's a delightful twist on a classic recipe that's perfect for fall gatherings. Highly recommend trying it out!

Karlee Estrada

Techniques Required for Making Pumpkin Cornbread with Cinnamon Honey Butter

How to prepare the cornbread batter: Combine the dry ingredients in a mixing bowl, create a well in the center, and then mix in the wet ingredients until just combined.

How to make the cinnamon honey butter: Whip the butter until smooth, then add in the honey, powdered sugar, and cinnamon and mix until light and fluffy.

How To Make Pumpkin Cornbread with Cinnamon Honey Butter

Welcome the flavors of fall with this easy pumpkin cornbread recipe. The moist bread is served with a sweet and spiced cinnamon honey butter.

Preparation: 20 minutes
Cooking: 25 minutes
Total: 45 minutes

Serves:

Ingredients

  • 1cupall-purpose flour
  • 1cupcornmeal
  • 1tspbaking powder
  • ½tspbaking soda
  • ½tspsalt
  • ½tspground cinnamon
  • ½tspground ginger
  • ¼tspground nutmeg
  • ¼tspground cloves
  • ½cuplight-brown sugar,packed
  • ¼cupunsalted butter,melted
  • 1cuppumpkin,canned
  • ½cupsour cream
  • 2largeeggs

For Whipped Cinnamon Honey Butter:

  • ½cupsalted butter
  • cuphoney
  • ¼cupsugar,powdered
  • 1tspground cinnamon

Instructions

  1. Preheat oven to 375 degrees F Spray an 8×8-inch baking dish with non-stick cooking spray.

Cornbread:

  1. In a mixing bowl whisk together flour, cornmeal, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves for 20 seconds. Make a well in the center of the flour mixture then set aside.

  2. In a separate mixing bowl, add brown sugar and break up sugar with fingertips until no clumps remain. Add in melted butter and pumpkin and whisk to combined. 

  3. Mix in sour cream and eggs until well blended. Pour mixture into well in flour mixture then fold with a rubber spatula just until combined and no streaks of flour remain.

  4. Pour batter into prepared pan. Spread batter into an even layer. 

  5. Bake in preheated oven for 25 to 30 minutes until toothpick inserted into center comes out free of batter. Cool slightly on a wire rack then cut into squares.

Cinnamon Honey Butter:

  1. In a mixing bowl (or using a stand mixer), whip butter with an electric hand mixer until smooth. 

  2. Add in honey, powdered sugar and cinnamon and mix on low speed until combined, then increase to high speed and whip for about 2 to 3 minutes, until light and fluffy.

Nutrition

  • Calories: 290.30kcal
  • Fat: 14.56g
  • Saturated Fat: 8.72g
  • Trans Fat: 0.47g
  • Monounsaturated Fat: 3.84g
  • Polyunsaturated Fat: 0.83g
  • Carbohydrates: 37.63g
  • Fiber: 1.07g
  • Sugar: 18.59g
  • Protein: 3.53g
  • Cholesterol: 66.49mg
  • Sodium: 199.90mg
  • Calcium: 60.17mg
  • Potassium: 107.05mg
  • Iron: 1.47mg
  • Vitamin A: 169.92µg
  • Vitamin C: 1.02mg

Crucial Technique Tip for Perfect Pumpkin Cornbread

When making the cinnamon honey butter, ensure that the butter is at room temperature before you start whipping it. This will make it easier to whip and will result in a smoother, creamier texture. Additionally, when combining the wet and dry ingredients for the cornbread, be careful not to overmix. Overmixing can lead to a dense and tough cornbread. Instead, mix just until the ingredients are combined and no streaks of flour remain. This will result in a tender, moist pumpkin cornbread.

Time-Saving Tips for Preparing This Recipe

Prep ahead: Prepare the dry ingredients the night before and store them in an airtight container. This will save time and make the baking process more efficient.

Use canned pumpkin: Using canned pumpkin instead of fresh pumpkin will save time and effort, without compromising on flavor.

Double the recipe: Make a larger batch and freeze the extra cornbread for later use. This will save time on future meal preparations.

Room temperature ingredients: Allow the eggs, butter, and sour cream to come to room temperature before starting the recipe. This will help the ingredients blend more easily and save time during mixing.

Pre-cut butter: Cut the butter into small pieces before starting the recipe to help it melt and incorporate more quickly.

One-bowl mixing: Combine the wet and dry ingredients in one bowl to minimize cleanup and save time on washing dishes.

Pre-measure ingredients: Measure out all the ingredients before starting the recipe to streamline the cooking process and avoid last-minute measurements.

Substitute Ingredients For Pumpkin Cornbread with Cinnamon Honey Butter Recipe

  • all-purpose flour - Substitute with whole wheat flour: Whole wheat flour can add a nutty flavor and extra nutrients to the cornbread, while still providing the necessary structure for the recipe.

  • cornmeal - Substitute with polenta: Polenta can be used as a substitute for cornmeal, as it is also made from ground corn and will provide a similar texture and flavor to the cornbread.

  • baking powder - Substitute with baking soda: If using baking soda, it should be combined with an acidic ingredient such as buttermilk or yogurt to activate its leavening properties.

  • baking soda - Substitute with baking powder: Baking powder can be used as a substitute for baking soda, but it may affect the overall flavor and texture of the cornbread.

  • light-brown sugar - Substitute with granulated sugar: Granulated sugar can be used as a substitute for light-brown sugar, although it will not provide the same depth of flavor.

  • unsalted butter - Substitute with coconut oil: Coconut oil can be used as a dairy-free alternative to butter, and it adds a subtle coconut flavor to the cornbread.

  • pumpkin - Substitute with butternut squash: Butternut squash can be used as a substitute for pumpkin, as it has a similar sweet and nutty flavor that complements the spices in the recipe.

  • sour cream - Substitute with Greek yogurt: Greek yogurt can be used as a substitute for sour cream, providing a similar tanginess and moisture to the cornbread.

  • eggs - Substitute with flax eggs: Flax eggs can be used as a vegan substitute for eggs, providing binding properties to the cornbread.

  • salted butter - Substitute with ghee: Ghee can be used as a substitute for salted butter, adding a rich and nutty flavor to the cornbread.

  • honey - Substitute with maple syrup: Maple syrup can be used as a substitute for honey, adding a distinct sweetness and flavor to the cornbread.

  • ground cinnamon - Substitute with pumpkin pie spice: Pumpkin pie spice can be used as a substitute for ground cinnamon, providing a blend of warm spices that complement the pumpkin flavor in the cornbread.

Presentation Ideas for Pumpkin Cornbread with Cinnamon Honey Butter

  1. Elevate the cornbread: Instead of serving the cornbread in a traditional manner, consider cutting it into smaller, bite-sized pieces or using a cookie cutter to create unique shapes. This will add a touch of elegance to the presentation.

  2. Incorporate seasonal elements: Integrate seasonal elements such as small decorative pumpkins, cinnamon sticks, or edible flowers to add a pop of color and enhance the visual appeal of the dish.

  3. Artful drizzling: Drizzle a small amount of honey butter in an artful manner on the plate, creating a visually appealing design that complements the flavors of the dish.

  4. Use elegant serving ware: Select elegant and sophisticated serving ware such as artisanal ceramic plates or wooden platters to enhance the overall presentation of the pumpkin cornbread.

  5. Garnish with fresh herbs: Sprinkle a few fresh, edible herbs such as microgreens or finely chopped chives on top of the cornbread to add a burst of color and a hint of freshness.

  6. Create height and dimension: Consider stacking the cornbread pieces in an artistic manner to create height and dimension on the plate, adding visual interest to the presentation.

  7. Incorporate a touch of gold: For a luxurious touch, consider adding a sprinkle of edible gold leaf or gold dust as a delicate garnish to elevate the visual appeal of the dish.

  8. Play with textures: Introduce contrasting textures by serving the pumpkin cornbread on a bed of finely crushed nuts or toasted seeds, adding a delightful crunch to each bite.

  9. Artistic sauce placement: Use a small squeeze bottle to create artistic swirls or patterns with the cinnamon honey butter on the plate, adding a touch of finesse to the presentation.

  10. Balance and symmetry: Arrange the components of the dish with attention to balance and symmetry, creating a visually pleasing and harmonious presentation that showcases the craftsmanship of the dish.

Essential Kitchen Tools for Making Pumpkin Cornbread

  • Mixing bowl: A mixing bowl is essential for combining dry and wet ingredients and for mixing batters and doughs.
  • Whisk: A whisk is used for blending and mixing ingredients together, especially for incorporating air into batters and sauces.
  • Rubber spatula: A rubber spatula is used for folding ingredients together and scraping down the sides of bowls to ensure everything is well combined.
  • 8x8-inch baking dish: This baking dish is used for baking the pumpkin cornbread to the perfect size and shape.
  • Electric hand mixer: An electric hand mixer is used for whipping the cinnamon honey butter to a light and fluffy consistency.
  • Wire rack: A wire rack is used for cooling the baked pumpkin cornbread before cutting it into squares.
  • Toothpick: A toothpick is used to check the doneness of the pumpkin cornbread by inserting it into the center to see if it comes out clean.
  • Non-stick cooking spray: Non-stick cooking spray is used to grease the baking dish to prevent the pumpkin cornbread from sticking.

Storage and Freezing Instructions for Pumpkin Cornbread

  • To store the pumpkin cornbread, let it cool completely to room temperature. Once cooled, wrap the cornbread tightly in plastic wrap or aluminum foil, ensuring no air can get in. Place the wrapped cornbread in an airtight container and store it in the refrigerator for up to 5 days.

  • If you want to freeze the pumpkin cornbread, let it cool completely to room temperature. Cut the cornbread into individual portions or leave it whole, depending on your preference. Wrap each portion or the whole cornbread tightly in plastic wrap, followed by a layer of aluminum foil. Place the wrapped cornbread in a freezer-safe container or resealable freezer bag, removing as much air as possible. Label the container or bag with the date and freeze for up to 3 months.

  • To thaw the frozen pumpkin cornbread, remove it from the freezer and let it thaw in the refrigerator overnight. Alternatively, you can thaw it at room temperature for a few hours. Once thawed, you can reheat the cornbread in the microwave or oven until warmed through.

  • For the cinnamon honey butter, store it in an airtight container in the refrigerator for up to 2 weeks. If the butter hardens in the fridge, let it sit at room temperature for a few minutes to soften before using.

  • You can also freeze the cinnamon honey butter. Transfer the butter to a freezer-safe container or wrap it tightly in plastic wrap and then aluminum foil. Freeze for up to 3 months. When ready to use, thaw the butter in the refrigerator overnight or at room temperature for a few hours until softened.

How To Reheat Leftover Pumpkin Cornbread

  • To reheat leftover pumpkin cornbread, preheat your oven to 350°F (175°C). Wrap the cornbread in aluminum foil and place it on a baking sheet. Bake for 10-15 minutes, or until heated through. This method helps to retain the moisture and prevent the cornbread from drying out.

  • Another option is to reheat the pumpkin cornbread in the microwave. Place a damp paper towel over the cornbread and microwave it in 30-second intervals until it reaches your desired temperature. The damp paper towel will help to keep the cornbread moist during the reheating process.

  • For a crispy exterior, you can also reheat the pumpkin cornbread in a skillet. Melt a small amount of butter in a skillet over medium heat. Add the cornbread and cook for 1-2 minutes on each side, or until it's heated through and slightly crispy.

  • To reheat the cinnamon honey butter, remove it from the refrigerator and let it sit at room temperature for about 30 minutes. If you need to soften it more quickly, you can microwave it in 10-second intervals, stirring between each interval, until it reaches a spreadable consistency.

  • For a special treat, cut the leftover pumpkin cornbread into cubes and toast them in a skillet with a little butter until crispy. Serve the toasted cornbread cubes with a dollop of the reheated cinnamon honey butter for a delicious and comforting snack or dessert.

Interesting Fact About Pumpkin Cornbread

The pumpkin cornbread with cinnamon honey butter recipe is a delightful combination of savory and sweet flavors. It's a great way to incorporate the seasonal favorite, pumpkin, into a classic cornbread recipe. The addition of warm spices like cinnamon, ginger, nutmeg, and cloves adds a cozy and comforting touch to the dish. The cinnamon honey butter is a delicious accompaniment, adding a hint of sweetness and warmth to each bite. This recipe is perfect for autumn gatherings or as a special treat for a cozy night in. Enjoy the delightful flavors of pumpkin and cinnamon in this delightful dish.

Is Making Pumpkin Cornbread at Home Cost-Effective?

This pumpkin cornbread with cinnamon honey butter recipe is quite cost-effective for a household. The ingredients, such as flour, cornmeal, pumpkin, and spices, are commonly found in most kitchens. The addition of sour cream, eggs, and honey may slightly increase the cost, but the overall expense is reasonable. The delightful flavors and the versatility of the dish make it worth the investment. On a scale of 1-10, I would rate this recipe an 8 for its taste, simplicity, and affordability. The approximate cost for a household of 4 people is around $10-$15.

Is This Cornbread Recipe Healthy or Unhealthy?

The pumpkin cornbread with cinnamon honey butter recipe is a delightful treat, but it does have some aspects that make it less than healthy. Here's a breakdown:

  • The recipe uses all-purpose flour and cornmeal, which are refined carbohydrates and can cause blood sugar spikes.
  • The addition of brown sugar and honey contributes to the overall sugar content, which can be detrimental to health when consumed in excess.
  • The use of butter, both in the cornbread and the cinnamon honey butter, adds saturated fat to the recipe.
  • Sour cream, while providing moisture and richness, also contributes to the fat content.

However, the recipe does incorporate some healthier ingredients, such as pumpkin, which is rich in fiber, vitamins, and minerals. The spices used, like cinnamon, ginger, nutmeg, and cloves, have potential health benefits due to their antioxidant properties.

To make this recipe healthier, consider the following suggestions:

  • Substitute a portion of the all-purpose flour with whole wheat flour or almond flour to increase the fiber content and reduce the glycemic impact.
  • Reduce the amount of brown sugar and honey used, or replace them with natural sweeteners like stevia or monk fruit.
  • Use Greek yogurt instead of sour cream to maintain moisture while reducing fat and increasing protein.
  • Replace some of the butter with healthier alternatives like coconut oil or mashed avocado.
  • Incorporate more nutrient-dense ingredients, such as grated carrots or zucchini, to boost the vegetable content.
  • Serve the cornbread with a side of fresh fruit or a green salad to balance out the meal.

Editor's Opinion on This Delightful Pumpkin Cornbread Recipe

The combination of pumpkin and cornbread in this recipe creates a delightful blend of flavors and textures. The warm spices and brown sugar add depth to the cornbread, while the cinnamon honey butter provides a sweet and aromatic finish. The use of sour cream ensures a moist and tender crumb, making this dish a perfect addition to any fall meal or holiday gathering. The recipe is well-balanced and offers a comforting twist on traditional cornbread. The whipped cinnamon honey butter is a luxurious touch that elevates the dish to a whole new level.

Enhance Your Pumpkin Cornbread with Cinnamon Honey Butter Recipe with These Unique Side Dishes:

Roasted Garlic Mashed Potatoes: Creamy mashed potatoes with a hint of roasted garlic, perfect for complementing the warm flavors of the pumpkin cornbread.
Grilled Asparagus with Lemon Zest: Tender grilled asparagus spears topped with a zesty lemon zest, adding a refreshing and vibrant element to the meal.
Balsamic Glazed Brussels Sprouts: Caramelized Brussels sprouts drizzled with a sweet and tangy balsamic glaze, providing a delightful contrast to the rich and savory pumpkin cornbread.
Honey Glazed Carrots: Tender carrots coated in a luscious honey glaze, offering a touch of natural sweetness to balance out the flavors of the cornbread and cinnamon honey butter.

Similar Recipes to Try If You Love Pumpkin Cornbread

Butternut Squash Risotto: Creamy and comforting, this butternut squash risotto is the perfect fall dish. The combination of arborio rice, butternut squash, and parmesan cheese creates a rich and flavorful meal.
Honey Garlic Glazed Salmon: This honey garlic glazed salmon is a simple yet elegant dish that is perfect for a weeknight dinner or a special occasion. The sweet and savory glaze pairs perfectly with the tender and flaky salmon.
Apple Cinnamon Crisp: Warm and comforting, this apple cinnamon crisp is the ultimate fall dessert. The combination of sweet apples, warm cinnamon, and crunchy oat topping is sure to be a hit with everyone at the table.

Perfect Main Courses and Desserts to Pair with Pumpkin Cornbread

Main Courses:
Grilled Salmon with Lemon Dill Sauce: For a light and refreshing main course, try grilling salmon and serving it with a tangy lemon dill sauce. The combination of the smoky grilled salmon and the bright, herby sauce is sure to impress your dinner guests.
Stuffed Bell Peppers: For a hearty and satisfying main course, consider making stuffed bell peppers. You can fill the peppers with a variety of ingredients such as ground beef, rice, and cheese, and then bake them until the peppers are tender and the filling is hot and bubbly.
Desserts:
Chocolate Mousse: Indulge in a rich and velvety chocolate mousse, topped with a dollop of whipped cream and a sprinkle of cocoa powder for an elegant and decadent dessert experience.
Apple Crisp: Savor the warm and comforting flavors of baked apples, cinnamon, and oats in a delightful apple crisp. Pair it with a scoop of vanilla ice cream for a delightful contrast of textures and temperatures.

Why trust this Pumpkin Cornbread with Cinnamon Honey Butter Recipe:

This recipe guarantees a perfect balance of flavors and textures, ensuring a delightful dining experience. The combination of pumpkin and cornbread creates a unique and comforting dish, while the addition of cinnamon and honey in the butter elevates the overall taste. The use of fresh ingredients and precise measurements ensures a consistent and delicious outcome every time. Trust in the expertise behind this recipe to deliver a memorable and satisfying culinary creation.

Want to share your experience making this Pumpkin Cornbread with Cinnamon Honey Butter or discuss variations on the recipe? Join the conversation in our Baking and Desserts forum section!
FAQ:
Can I use canned pumpkin instead of fresh pumpkin?
Yes, you can use canned pumpkin instead of fresh pumpkin in this recipe. Just make sure to use pure pumpkin puree without any added sugar or spices.
Can I substitute the sour cream with something else?
If you don't have sour cream, you can substitute it with an equal amount of plain Greek yogurt for a similar tangy flavor and moisture in the cornbread.
Can I make the cornbread ahead of time?
Absolutely! You can make the cornbread ahead of time and store it in an airtight container at room temperature for up to 2 days. Just reheat it in the oven or microwave before serving.
Can I freeze the cornbread?
Yes, you can freeze the cornbread. Wrap it tightly in plastic wrap and then aluminum foil before placing it in the freezer. It can be stored for up to 2-3 months. Thaw it in the refrigerator before reheating.
Can I use unsalted butter for the cinnamon honey butter?
Yes, you can use unsalted butter for the cinnamon honey butter. Just add a pinch of salt to the mixture to balance the flavors if you're using unsalted butter.

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