Description
This delicious pumpkin cornbread is a perfect fall treat, combining the sweetness of pumpkin and honey with a touch of spice.
Ingredients
Scale
- 1 cup pumpkin purée
- 1 cup medium-ground yellow cornmeal
- 3/4 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 cup buttermilk
- 1 large egg
- 1/4 cup melted butter
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup unsalted butter, softened
- 3 tablespoons honey
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease or line an 8×8-inch baking dish with parchment paper.
- In a large bowl, whisk together cornmeal, flour, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, mix pumpkin purée, buttermilk, melted butter, and egg until smooth.
- Fold the wet ingredients into the dry ingredients just until combined. Don’t overmix.
- Pour the batter into the prepared dish, smoothing the top evenly.
- Bake for 25–30 minutes or until a toothpick comes out clean from the center.
- Let the cornbread cool in the pan for 10–15 minutes before slicing.
- Meanwhile, combine the softened butter, honey, and cinnamon in a bowl. Beat until fluffy and smooth.
- Serve the cornbread warm with a generous dollop of cinnamon honey butter on top.
Notes
- This cornbread pairs well with soups and stews.
- Store leftovers in an airtight container at room temperature for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 10g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg