Pumpkin Cornbread with Honey Cinnamon Butter

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If you don’t love cornbread, now you will, because this Pumpkin Cornbread Recipe with Honey Cinnamon Butter is so good, you’ll want to make it with every fall meal!

I decided to make this cornbread because it’s so easy and light that it makes a really yummy treat with a hearty dish. And that bit of honey cinnamon butter…oooh, that right there is the perfect reason for having an extra slice as an after-dinner snack. It tastes just like Texas Roadhouse butter, so I guess we could call this a Texas Roadhouse copycat recipe, if you like. I don’t care, though, I just know it tastes amazing! 

If you’r here for the all the delicious cookings of fall, check out all of our pumpkin spice recipes that are sure to be a hit!

How to Make Pumpkin Cornbread

What You Need to Make Cornbread with Pumpkin

Cornbread Ingredients:

• 1 C flour
• 1 C cornmeal
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/2 C light brown sugar (packed)
• 1/4 C unsalted butter (melted)
• 1 C canned pumpkin puree
• 1/2 C sour cream
• 2 large eggs room temp)

Whipped Cinnamon Honey Butter Ingredients:

• 1/2 C salted butter (room temp)
• 1/3 C honey
• 1/4 C powdered sugar
• 1 tsp ground cinnamon

How to Make Pumpkin Cornbread

Cornbread Directions:

Preheat your oven to 375 degrees and lightly coat a baking dish with baking spray. Don’t set your oven to 400 degrees, it will burn the bottom–just 375.

In a large bowl, whisk together flour, cornmeal, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.

Cream together the brown sugar, melted butter and pumpkin.

Stir in the sour cream and eggs until the mixture is consistent.

Make a well in the flour mixture and pour the wet mixture into this well.

Fold the dry ingredients into the wet until combined and no streaks of flour remain.

Pour cornbread batter into the prepared pan in an even layer. You can use a large cast iron skillet if you like, but use a large one.

Place in the oven and bake for 25 – 30 minutes, or until a toothpick inserted into the center comes out clean.

Allow cornbread to cool while you make your butter.

Cinnamon Honey Butter Recipe Directions:

Cream butter with your hand mixer.

Add in honey, powdered sugar, and cinnamon using a low speed, until combined

Increase the speed to high and whip until this combination is light and fluffy–about 2 to 3 minutes.

Cut the cornbread into squares.

Serve a room temperature with Cinnamon Honey Butter.

Can You Freeze Pumpkin Cornbread?

Yes! Just like banana bread or a fresh baked loaf of bread, you can absolutely freeze your homemade cornbread. Just wrap in plastic wrap and seal in an airtight container. Then, when you’re ready to have a slice, just defrost on the counter for 2-3 hours. 

How Long Will Pumpkin Cornbread Last?

In the refrigerator, pumpkin cornbread will last 3-4 days. However, if you decide to freeze it, the bread will last 3-4 months. So, if you want to have it for multiple weeks, you might consider slicing it ahead of time and putting it in separate containers, then freezing it. 

You can do the same with the butter, just putting it in an airtight container and then the freezer will allow it to last a while.

Continue to Content

Pumpkin Cornbread with Honey Cinnamon Butter

Yield: 9

Prep Time: 10 minutes

Cook Time: 30 minutes

Additional Time: 10 minutes

Total Time: 50 minutes

If you don't love cornbread, now you will, because this Pumpkin Cornbread with Honey Cinnamon Butter is so good, you'll want to make it with every fall meal!

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Ingredients

Cornbread Ingredients:

• 1 C flour
• 1 C cornmeal
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/2 C light brown sugar (packed)
• 1/4 C unsalted butter (melted)
• 1 C canned pumpkin puree
• 1/2 C sour cream
• 2 large eggs room temp)

Whipped Cinnamon Honey Butter Ingredients:

• 1/2 C salted butter (room temp)
• 1/3 C honey
• 1/4 C powdered sugar
• 1 tsp ground cinnamon

Instructions

!Cornbread Directions:

1. Preheat your oven to 375 degrees and lightly coat a baking dish with baking spray.
2. In a large bowl, whisk together flour, cornmeal, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
3. Cream together the brown sugar, melted butter and pumpkin.
4. Stir in the sour cream and eggs until the mixture is consistent.
5. Make a well in the flour mixture and pour the wet mixture into this well.
6. Fold the dry ingredients into the wet until combined and no streaks of flour remain.
7. Pour cornbread batter into the prepared pan in an even layer.
8. Place in the oven and bake for 25-30 minutes, or until a toothpick inserted into the center of the cornbread comes out clean.
9. Allow cornbread to cool while you make your butter.

!Cinnamon Honey Butter Directions:

1. Cream butter with your electric mixer.
2. Add in honey, powdered sugar, and cinnamon using a low speed, until combined
3. Increase the speed to high and whip until this combination is light and fluffy--about 2 to 3 minutes.
4. Cut the cornbread into squares.
5. Serve with Cinnamon Honey Butter.

Recommended Products

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  OXO 1177100 Good Grips Stainless Steel Cut and Serve Turner, Black
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  KitchenAid KHM512TB 5-Speed Hand Mixer, Twilight Blue
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  Ayesha Curry 47004 Bakeware Covered Rectangle Cake Pan, 9" x 13", Copper

Nutrition Information:

Yield: 9 Serving Size: 1
Amount Per Serving: Calories: 373Total Fat: 19gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 89mgSodium: 364mgCarbohydrates: 48gFiber: 2gSugar: 24gProtein: 5g