Can I put cinnamon in my cornbread?

Yes. I love adding a warm whisper of cinnamon to my cornbread; it boosts flavor without overpowering the corn. I start with 1/2 teaspoon and taste, then adjust to my liking—perfect for Pumpkin Cornbread with Cinnamon Honey Butter.

What to make with cinnamon honey butter?

There are so many uses. I swirl it into muffins, spread it on cinnamon rolls, toast, scones, and pancakes, and of course on this Pumpkin Cornbread with Cinnamon Honey Butter. It also shines as a topping for roasted apples or waffles.

What is the secret to making good cornbread?

The secret is balance. I aim for a moist crumb with a hint of tang from buttermilk, plus not overmixing the batter. A touch of sugar helps browning and tenderness, especially in this Pumpkin Cornbread with Cinnamon Honey Butter.

Can you add pumpkin to cornbread mix?

Yes. I love pumpkin puree in the batter for extra moisture, color, and fall flavor. It keeps the crumb soft and makes the cornbread feel cozy and special.

Pumpkin Cornbread with Cinnamon Honey Butter 3 easy wow yum

Description

Pumpkin Cornbread with Cinnamon Honey Butter is a cozy fall-inspired treat: a moist, spiced pumpkin cornbread baked with pumpkin puree and warm spices, topped with whipped cinnamon honey butter that melts into every square.

Ingredients

Scale

1 cup all-purpose flour
1 cup cornmeal
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/3 cup brown sugar
2 large eggs
1 cup pumpkin puree
1/3 cup vegetable oil or melted butter
3/4 cup buttermilk (or milk with 1 tsp lemon juice)
1 tsp vanilla extract

Cinnamon Honey Butter

1/2 cup unsalted butter, softened
2 tbsp honey
1/2 tsp ground cinnamon

Instructions

Preheat oven to 375°F (190°C). Grease an 8×8-inch baking pan or line with parchment paper.
In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda, salt, cinnamon, nutmeg, and brown sugar.
In a separate bowl, whisk the eggs, pumpkin puree, oil, buttermilk, and vanilla until smooth.
Add the wet ingredients to the dry ingredients and stir just until combined. Don’t overmix.
Pour the batter into the prepared pan and smooth the top.
Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
While the cornbread bakes, beat together softened butter, honey, and cinnamon until fluffy.
Let the cornbread cool slightly before slicing. Serve warm with a generous smear of cinnamon honey butter.

Notes

You can substitute plant-based butter and milk to make this dairy-free.
If you don’t have buttermilk, use milk with 1 tsp lemon juice or vinegar and let it sit for 5 minutes.
Leftovers can be stored in an airtight container at room temperature for up to 2 days or refrigerated for longer storage.
For a lighter texture, you can substitute half the oil with applesauce, though this may slightly alter flavor.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Side Dish
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 square
Calories: 308
Sugar: 12 g
Sodium: 140 mg
Fat: 20 g
Saturated Fat: 6 g
Unsaturated Fat: 13 g
Trans Fat: 0 g
Carbohydrates: 40 g
Fiber: 2 g
Protein: 7 g
Cholesterol: 55 mg

Keywords: pumpkin cornbread, cinnamon honey butter, fall recipe, pumpkin spice cornbread, cinnamon butter, easy cornbread, cozy dessert