Description
Experience the cozy flavors of fall with this delightful Pumpkin Cornbread served with Cinnamon Honey Butter. This moist and tender cornbread is infused with the rich essence of pumpkin and warm autumn spices, making it an irresistible addition to your Thanksgiving table or a comforting family dinner. Enjoy it as a side dish alongside hearty soups or as a sweet breakfast option slathered with creamy cinnamon honey butter. With its easy preparation and versatile serving options, this cornbread will surely impress everyone at your gathering.
Ingredients
Scale
- 1 cup (140g) all-purpose flour
- 1 cup (170g) cornmeal
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 cup (110g) packed light-brown sugar
- 1/4 cup (56g) unsalted butter, melted
- 1 cup (244g) canned pumpkin
- 1/2 cup (122g) sour cream
- 2 large eggs
- 1/2 cup (113g) salted butter
- 1/3 cup (105g) honey
- 1/4 cup (30g) powdered sugar
- 1 tsp ground cinnamon
Instructions
- Preheat your oven to 375°F (190°C) and prep an 8×8-inch baking dish with non-stick spray.
- In a mixing bowl, whisk together all-purpose flour, cornmeal, baking powder, baking soda, salt, and spices until well combined.
- In another bowl, mix light-brown sugar with melted unsalted butter and canned pumpkin until smooth.
- Stir in sour cream and eggs until fully blended.
- Pour the wet ingredients into the dry mixture and fold gently until just combined.
- Transfer batter to the prepared pan and bake for 25-30 minutes or until a toothpick comes out clean.
- Allow cooling slightly before slicing and serve warm with cinnamon honey butter.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Desserts & Sweets
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 11g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg