Pumpkin Cornbread {with Cinnamon Honey Butter}

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This Pumpkin Cornbread with Cinnamon Honey Butter is the perfect way to bring warmth and coziness to your table. With rich pumpkin, autumn spices, and a touch of sweetness, this cornbread is moist, tender, and bursting with fall flavors. But the real magic happens when it’s slathered with whipped cinnamon honey butter, made with Fingerlakes Honey Company Honey for the perfect balance of sweet and spiced.
Whether served alongside a hearty dinner or enjoyed as a snack with tea, this cornbread is a seasonal favorite that’s too good to resist!

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📌 Servings

12 SERVINGS

⏳ Prep Time:

20 MINUTES

⏰ Cook Time:

25 MINUTES

🛍️ Our Product:

HONEY

🍽️ Type:

BREAD

Cornbread

Whipped Cinnamon Honey Butter

HONEY

Preheat oven to 375 degrees. Spray an 8 by 8-inch baking dish with non-stick cooking spray.
For the cornbread: In a mixing bowl whisk together flour, cornmeal, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves for 20 seconds. Make a well in center of flour mixture then set aside.
In a separate mixing bowl, add brown sugar and break up sugar with fingertips until no clumps remain. Add in melted butter and pumpkin and whisk to combined.
Mix in sour cream and eggs until well blended. Pour mixture into well in flour mixture then fold with a rubber spatula just until combined and no streaks of flour remain.
Pour batter into prepared pan. Spread batter into an even layer.
Bake in preheated oven until toothpick inserted into center comes out free of batter, about 25 - 30 minutes. Cool slightly on a wire rack then cut into squares.
For the cinnamon honey butter: In a mixing bowl (or using a stand mixer) whip butter with an electric hand mixer until smooth.
Add in honey, powdered sugar and cinnamon and mix on low speed until combined, then increase to high speed and whip until light and fluffy, about 2 - 3 minutes.