Pumpkin Cornbread with Cinnamon Honey Butter
Enjoy delightful Pumpkin Cornbread with Cinnamon Honey Butter—perfectly spiced and irresistibly moist. Bake some today for a cozy treat!
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 12 people 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup pumpkin puree
- 1 cup milk (or non-dairy alternative)
- 2 large eggs
- 1/4 cup vegetable oil
- For Cinnamon Honey Butter: 1/2 cup softened butter (or non-dairy alternative), 1/4 cup honey, 1 teaspoon ground cinnamon
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, mix the flour, cornmeal, sugar, baking powder, salt, cinnamon, and nutmeg.
- In another bowl, whisk together the pumpkin puree, milk, eggs, and vegetable oil until well combined.
- Gently fold the wet ingredients into the dry ingredients until just combined.
- Pour the batter into a greased baking dish and bake for about 25 minutes or until golden brown.
- While cooling, mix softened butter, honey, and cinnamon to make the spread.
- Slice the cornbread and serve warm with cinnamon honey butter.
Nutrition
- Serving Size: 1 slice (approx. 70g)
- Calories: 190
- Sugar: 8g
- Sodium: 220mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg