Delicious Pumpkin Cornbread with Spiced Cinnamon Honey Butter
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Author:sophiebennet
Total Time:1 hour 30 minutes
Yield:10 slices 1x
Description
Savor the flavors of delicious pumpkin cornbread topped with spiced cinnamon honey butter A perfect blend for fall gatherings Enjoy every bite
Ingredients
Scale
1 cup cornmeal
1 cup all-purpose flour (or whole wheat flour for a healthier option)
1 tablespoon baking powder
½ teaspoon salt
¼ teaspoon cinnamon
1 cup pumpkin puree (fresh or canned)
½ cup brown sugar (or maple syrup for a natural sweetener)
1/3 cup milk (or almond milk for a dairy-free version)
2 large eggs
½ cup butter, melted (or coconut oil for a healthier alternative)
½ cup unsalted butter, softened (for the cinnamon honey butter)
¼ cup honey (for the cinnamon honey butter)
1 teaspoon ground cinnamon (for the cinnamon honey butter)
Instructions
In a large mixing bowl, combine the cornmeal, flour, baking powder, salt, and cinnamon. Whisk these dry ingredients together until they are well mixed.
In another bowl, whisk together the pumpkin puree, brown sugar, milk, and eggs until smooth. Then mix in the melted butter until well combined.
Pour the wet mixture into the dry ingredients. Stir gently until just combined.
Preheat your oven to 350°F (175°C) and grease a 9-inch baking pan. Pour the batter into the pan, spreading it evenly, and bake for 25-30 minutes or until the top is golden brown.
While the cornbread is cooling, beat the softened butter, honey, and cinnamon in a small bowl until fluffy.
Let the cornbread cool for a few minutes before slicing. Serve warm with a generous dollop of cinnamon honey butter.
