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Pumpkin Cornbread with Cinnamon Honey Butter

Pumpkin Cornbread with Cinnamon Honey Butter
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Delight in this moist Pumpkin Cornbread with Cinnamon Honey Butter that’s perfect for fall gatherings. Try this recipe today!

Ingredients

Scale
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • 2 large eggs
  • 1 cup canned pumpkin puree
  • ½ cup brown sugar
  • ½ cup milk or plant-based milk
  • ¼ cup vegetable oil
  • ½ cup softened unsalted butter or dairy-free alternative
  • ¼ cup honey or maple syrup for vegan option
  • 1 teaspoon ground cinnamon

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  3. In another bowl, combine eggs, pumpkin puree, brown sugar, milk, and vegetable oil; mix until smooth.
  4. Gently fold the wet ingredients into the dry ingredients until just combined; avoid overmixing.
  5. Pour the batter into a greased baking dish and bake for about 25 minutes or until a toothpick inserted comes out clean.
  6. For the cinnamon honey butter, mix softened butter with honey and cinnamon until well blended.
  7. Slice the cornbread and serve warm with cinnamon honey butter.

Nutrition

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