Pumpkin Cornbread with Cinnamon Honey Butter by Mary-Grace Hamilton - Musely
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Pumpkin Cornbread with Cinnamon Honey Butter

posted in Food & Drink > Recipes
  • Ingredients:


    - 1 cup all-purpose flour

    - 1 cup 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 cup packed light-brown sugar

    - 1/4 cup unsalted butter, melted

    - 1 cup canned pumpkin puree

    - 1/2 cup sour cream

    - 2 large eggs

  • Whipped Cinnamon Honey Butter: 


    - 1/2 cup salted butter

    - 1/3 cup honey

    - 1/4 cup powdered sugar

    - 1 tsp ground cinnamon

  • Directions

    For the cornbread:

    - Preheat oven to 375 degrees. In a mixing bowl whisk together flour, cornmeal, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves for 20 seconds.

    - Make a well in center of flour mixture then set aside

    - In a separate mixing bowl, add brown sugar and break up sugar with fingertips until no clumps remain. 

    - Add in melted butter and pumpkin and whisk to combined

  • - Mix in sour cream and eggs until well blended. Pour mixture into well in flour mixture then fold with a rubber spatula just until combined and no streaks of flour remain

    - Spray an 8 by 8 inch baking dish with non-stick cooking spray and pour batter into pan. Spread batter into an even layer, bake in preheated oven until toothpick inserted into center comes out free of batter, about 25 - 30 minutes

    - Cool slightly on a wire rack then cut into squares. Serve with Cinnamon Honey Butter

  • For the cinnamon honey butter:


    - In a mixing bowl (or using a stand mixer) whip butter with an electric hand mixer until smooth. 

    - Add in honey, powdered sugar and cinnamon and mix on low speed until combined, then increase to high speed and whip until light and fluffy, about 2 - 3 minutes.

  • Enjoy! 


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