Pumpkin Cornbread with Cinnamon Honey Butter
This delightful Pumpkin Cornbread combines the comforting flavors of pumpkin and spices, served with a creamy cinnamon honey butter for a perfect fall dish.
Ingrédients
For the Cornbread
- 1 cup pumpkin puree Use canned or fresh pumpkin.
- 1 cup cornmeal Yellow or white cornmeal works.
- 1 cup all-purpose flour Can use gluten-free flour as a substitute.
- 1 cup milk Dairy or non-dairy milk can be used.
- 1/4 cup sugar Adjust sweetness as desired.
- 1/4 cup melted butter Use coconut oil for a dairy-free option.
- 2 large eggs Can use flaxseed meal for vegan option.
- 1 tablespoon baking powder Leavening agent.
- 1 teaspoon cinnamon Add extra for more warmth.
- 1/2 teaspoon nutmeg Freshly grated nutmeg is best.
- 1/2 teaspoon salt Enhances flavor.
For the Cinnamon Honey Butter
- 1/4 cup honey Adjust amount for sweetness.
- 1/2 cup softened butter Can use dairy-free butter.
- 1 teaspoon cinnamon Mix to your preference.
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and grease a 9-inch square baking pan.
- Gather all your ingredients.
Mixing the Batter
- In a large bowl, combine pumpkin puree, milk, melted butter, and eggs. Mix until smooth and creamy.
- In another bowl, combine cornmeal, flour, sugar, baking powder, cinnamon, nutmeg, and salt. Stir well.
- Gradually add the dry mixture to the wet ingredients, stirring gently until just combined.
Baking
- Pour the batter into the prepared baking pan, spreading it evenly.
- Bake for 25-30 minutes, testing with a toothpick for doneness.
Preparing Cinnamon Honey Butter
- In a separate bowl, beat together softened butter, honey, and cinnamon until smooth.
Cooling and Serving
- Allow the cornbread to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
- Slice into squares and serve with cinnamon honey butter.
Notes
Store leftovers in an airtight container at room temperature for 3-4 days. Can be frozen for up to 3 months.