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fall pumpkin cornbread with honey butter - featured image

Fall Pumpkin Cornbread Recipe with Honey Butter Your Family Will Crave

  • Author: Natalia
  • Total Time: 38-43 minutes
  • Yield: 8 servings 1x

Description

A moist and flavorful fall pumpkin cornbread with a perfect sweet-savory balance, topped with honey butter that makes it a family favorite. Ideal as a cozy side for autumn meals or a comforting snack.

Ingredients

Scale
  • 1 cup (120g) medium grind cornmeal
  • 1 cup (120g) all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/4 cup (50g) granulated sugar
  • 1 cup (240g) pumpkin purée (not pumpkin pie filling)
  • 3/4 cup (6 fl oz / 180ml) whole milk or 2%
  • 1/4 cup (2 fl oz / 60ml) vegetable oil
  • 1 large egg
  • Honey Butter: 1/2 cup (115g) unsalted butter + 3 tablespoons honey

Instructions

  1. Preheat oven to 375°F (190°C). Grease a 9-inch square baking pan with butter or line with parchment paper.
  2. In a large bowl, whisk together cornmeal, flour, baking powder, cinnamon, nutmeg, salt, and sugar until evenly combined.
  3. In another bowl, whisk pumpkin purée, milk, vegetable oil, and egg until smooth.
  4. Pour wet ingredients into dry ingredients and gently fold with a rubber spatula until no dry spots remain. Do not overmix; batter should be slightly lumpy.
  5. Pour batter into prepared pan and smooth the top. Bake for 25-30 minutes until edges are golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.
  6. While baking, melt butter in a small saucepan over low heat. Stir in honey until combined. Keep warm on low heat or transfer to a small serving dish.
  7. Let cornbread cool about 10 minutes. Cut into squares and serve warm with generous dollops of honey butter on top.

Notes

Use canned pumpkin purée, not pumpkin pie filling. Bring egg and milk to room temperature before mixing. Avoid overmixing batter to keep cornbread tender. Honey butter is essential for best flavor; add flaky sea salt on top if desired. Oven temperatures vary; tent with foil if browning too fast. Can be made ahead and reheated with fresh honey butter. Variations include adding cheddar cheese, pecans, or using gluten-free flour and vegan substitutes.

  • Prep Time: 13 minutes
  • Cook Time: 25-30 minutes
  • Category: Side Dish
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (1/8 of corn
  • Calories: 280
  • Sugar: 10
  • Sodium: 320
  • Fat: 12
  • Saturated Fat: 7
  • Carbohydrates: 34
  • Fiber: 2
  • Protein: 4

Keywords: pumpkin cornbread, fall recipe, honey butter, autumn baking, moist cornbread, pumpkin purée, sweet-savory cornbread

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Find it online: https://fooduvo.com/fall-pumpkin-cornbread-recipe-with-honey-butter-your-family-will-crave/