🎉 Introduction
Cornbread is already a comforting classic, but when you add pumpkin puree and warm fall spices, it transforms into something extra special. This Pumpkin Cornbread with Cinnamon Honey Butter is moist, fluffy, and lightly sweet with a subtle pumpkin flavor that pairs beautifully with soups, chili, or holiday feasts.
To take it over the top, we’ll whip up an easy cinnamon honey butter—sweet, spiced, and melt-in-your-mouth good. Spread it over warm cornbread, and you’ll have a fall side dish everyone will ask for again and again.
🧰 Equipment Needed
- Mixing bowls (large and medium)
- Whisk
- Rubber spatula
- Measuring cups & spoons
- 8×8-inch baking pan or cast iron skillet
- Non-stick spray or butter (for greasing)
- Hand mixer (for butter, optional)
🛒 Ingredients
For the cornbread:
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tbsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp pumpkin pie spice (or cinnamon + nutmeg + ginger)
- ½ cup brown sugar, packed
- 2 large eggs
- 1 cup pumpkin puree (not pumpkin pie filling)
- ½ cup milk (whole or buttermilk)
- ½ cup unsalted butter, melted and cooled
For the cinnamon honey butter:
- ½ cup (1 stick) unsalted butter, softened
- ¼ cup honey
- ½ tsp ground cinnamon
- Pinch of salt
👩🍳 Directions
Step 1: Prepare the pan
Preheat oven to 375°F (190°C). Grease an 8×8-inch baking pan or cast iron skillet with butter or non-stick spray.
Step 2: Mix dry ingredients
In a medium bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, pumpkin pie spice, and brown sugar.
Step 3: Mix wet ingredients
In a large bowl, whisk eggs, pumpkin puree, milk, and melted butter until smooth.
Step 4: Combine mixtures
Gently fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix.
Step 5: Bake the cornbread
Pour batter into the prepared pan. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
Step 6: Make the cinnamon honey butter
While cornbread bakes, beat softened butter, honey, cinnamon, and a pinch of salt until light and fluffy. (Use a hand mixer or whisk by hand.)
Step 7: Cool and serve
Let cornbread cool for 10 minutes before slicing. Serve warm with a generous spread of cinnamon honey butter.
🍽️ Servings & Timing
- Servings: ~9 squares
- Prep Time: 15 minutes
- Bake Time: 30 minutes
- Cooling Time: 10 minutes
- Total Time: ~55 minutes
🧊 Storage & Reheating
- Store cornbread covered at room temperature for up to 2 days.
- Refrigerate for up to 5 days.
- Freeze slices individually for up to 2 months.
- Reheat in the oven at 325°F (160°C) for 10 minutes or microwave for 20 seconds.
Cinnamon honey butter can be stored in the fridge for 1 week—bring to room temperature before spreading.
🥄 Variations
- Cheesy Pumpkin Cornbread: Add 1 cup shredded cheddar cheese.
- Savory Twist: Stir in chopped jalapeños or scallions.
- Sweet Version: Top with a drizzle of maple syrup instead of honey butter.
- Mini Cornbread Muffins: Bake in a muffin tin for ~15 minutes.
- Gluten-Free: Use a gluten-free flour blend instead of all-purpose.
❓ 10 FAQs
- Can I use fresh pumpkin puree? – Yes, just drain excess liquid first.
- Is pumpkin flavor strong in this recipe? – It’s subtle, adding moisture and mild sweetness.
- Do I have to use pumpkin pie spice? – No, you can use just cinnamon or your own spice blend.
- Can I make this cornbread without sugar? – Yes, but it will be more savory.
- What’s the best pan to use? – Cast iron skillet gives the best crust, but any baking pan works.
- Can I double the recipe? – Yes, bake in a 9×13-inch pan for ~35 minutes.
- Can I skip the cinnamon honey butter? – You can, but it elevates the dish with sweetness.
- Can I make it dairy-free? – Yes, use plant-based milk and vegan butter.
- Can I use buttermilk instead of regular milk? – Absolutely—it adds tang and tenderness.
- What can I serve with this cornbread? – Soups, chili, roasted meats, or as a holiday side dish.
🏁 Conclusion
This Pumpkin Cornbread with Cinnamon Honey Butter is a warm, cozy twist on a classic. Moist and flavorful with just the right amount of spice, it’s perfect for fall dinners, holiday feasts, or simply enjoying with a cup of tea. The cinnamon honey butter takes it to the next level, melting into the crumb for a sweet and spiced finish.
Bake a batch for your next family meal or holiday gathering, and watch this comforting side dish disappear as fast as you serve it!
Pumpkin Cornbread with Cinnamon Honey Butter | Cozy Fall Side Dish
Ingredients
Equipment
Method
- Preheat oven to 375°F (190°C). Grease an 8×8-inch baking pan or cast iron skillet with butter or non-stick spray.
- In a medium bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, pumpkin pie spice, and brown sugar.
- In a large bowl, whisk eggs, pumpkin puree, milk, and melted butter until smooth.
- Gently fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix.
- Pour batter into the prepared pan. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- While cornbread bakes, beat softened butter, honey, cinnamon, and a pinch of salt until light and fluffy. (Use a hand mixer or whisk by hand.)
- Let cornbread cool for 10 minutes before slicing. Serve warm with a generous spread of cinnamon honey butter.
Notes
This Pumpkin Cornbread with Cinnamon Honey Butter is a warm, cozy twist on a classic. Moist and flavorful with just the right amount of spice, it’s perfect for fall dinners, holiday feasts, or simply enjoying with a cup of tea. The cinnamon honey butter takes it to the next level, melting into the crumb for a sweet and spiced finish. Bake a batch for your next family meal or holiday gathering, and watch this comforting side dish disappear as fast as you serve it!
