Description
Welcome to your new fall favorite! This Pumpkin Cornbread is rich, moist, and kissed with cinnamon and brown sugar for a subtly sweet bite that pairs with everything from chili to coffee. But the real star? A whipped hot honey butter that melts into every crumb and makes your taste buds do a little dance. From holiday tables to rainy night cravings, this easy bake brings the comfort and flavor—without the fuss.
Ingredients
Cornbread:
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1 cup cornmeal
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1 cup all-purpose flour
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1 tbsp baking powder
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½ tsp baking soda
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½ tsp salt
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1 tsp cinnamon (optional but recommended)
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½ cup brown sugar
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1 cup pumpkin purée (not pie filling)
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2 large eggs
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½ cup buttermilk
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⅓ cup melted butter or neutral oil (or half of each)
Hot Honey Butter:
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½ cup unsalted butter, softened
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2 tbsp honey
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½–1 tsp hot sauce or chili flakes
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Pinch of salt
Instructions
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Prep Oven & Pan: Preheat to 375°F (190°C). Grease an 8×8″ pan or cast-iron skillet.
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Mix Dry: Whisk cornmeal, flour, baking powder, soda, salt, cinnamon, and sugar.
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Mix Wet: In a second bowl, whisk pumpkin, eggs, buttermilk, and melted butter/oil.
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Combine: Stir wet into dry—just until mixed. Don’t overwork!
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Bake: Pour into pan, smooth top. Bake 25–30 mins. Toothpick should come out clean.
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Make Butter: Beat softened butter with honey, hot sauce, and a pinch of salt. Adjust heat to taste.
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Serve: Slice warm cornbread, slather generously with hot honey butter, and enjoy immediately!
Notes
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Add cheddar & jalapeños for a savory kick.
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Make ahead and reheat gently at 350°F.
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Hot honey butter lasts 1 week in fridge.
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Freeze leftover cornbread slices up to 2 months.
- Prep Time: 10 mins
- Cook Time: 30 mins
Nutrition
- Calories: 260 Cal Per Serving
- Sugar: 12g
- Fat: 13g
- Carbohydrates: 32g
- Protein: 4g