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Pumpkin Cornbread with Cinnamon Honey Butter

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Ingredients

Scale

  • 1 cup pumpkin puree

  • 1 cup yellow cornmeal

  • 1 cup all-purpose flour

  • 1/2 cup brown sugar

  • 2 large eggs

  • 1/3 cup melted butter

  • 1 cup buttermilk (or milk + 1 tbsp vinegar)

  • 1 tablespoon baking powder

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1 teaspoon cinnamon

  • 1/4 teaspoon nutmeg

Instructions

  • Preheat oven to 375°F (190°C). Grease a 9×9 baking dish or cast-iron skillet.

  • In a large bowl, whisk cornmeal, flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

  • In another bowl, mix pumpkin puree, eggs, melted butter, brown sugar, and buttermilk.

  • Combine wet and dry ingredients until just mixed. Do not overmix.

  • Pour batter into prepared pan. Bake 28–32 minutes, or until a toothpick comes out clean.

  • For butter, mix softened butter, honey, and cinnamon until smooth.

  • Serve cornbread warm with a spread of cinnamon honey butter.

Notes

  • For dairy-free, use almond milk + vinegar and dairy-free butter.

  • For savory cornbread, add jalapeños and shredded cheese.

  • Muffin version: bake in muffin tin at 375°F for 18–20 minutes.

Nutrition

Find it online: https://sizzlediary.com/pumpkin-cornbread-with-cinnamon-honey-butter/