Description
This moist and tender Pumpkin Cornbread with Cinnamon Honey Butter is the ultimate fall side dish. Perfect for holiday dinners, cozy breakfasts, or alongside chili, this easy recipe delivers a sweet-savory flavor combo with warm spices, golden crust, and an irresistibly creamy cinnamon honey butter. It’s one of those quick baking ideas that feels special but takes no time to pull together—ideal for Thanksgiving, weeknight meals, or even gifting. If you’re hunting for breakfast ideas, easy dinner sides, or cozy food ideas, this one delivers big flavor with very little effort.
Ingredients
1 cup cornmeal
1 cup all-purpose flour
1/4 cup brown sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup canned pumpkin purée
2 large eggs
1/2 cup whole milk
1/4 cup unsalted butter, melted
1 tablespoon unsalted butter for skillet
1/2 cup salted butter, softened
2 tablespoons honey
1/2 teaspoon ground cinnamon
Instructions
1. Preheat oven to 400°F and place a cast iron skillet inside.
2. In a large bowl, whisk together cornmeal, flour, brown sugar, baking powder, and salt.
3. In a separate bowl, mix pumpkin purée, eggs, milk, and melted butter until smooth.
4. Stir wet ingredients into dry just until combined—don’t overmix.
5. Remove hot skillet, add a pat of butter to coat the bottom, then pour in the batter.
6. Bake for 20–25 minutes until top is golden and a toothpick inserted comes out clean.
7. Meanwhile, beat softened butter with honey and cinnamon until fluffy.
8. Cool cornbread slightly, slice, and serve with cinnamon honey butter.
Notes
Make sure your skillet is hot before adding the batter to get a crisp crust.
Use canned pumpkin purée, not pumpkin pie filling, for best texture and flavor.
Let the cornbread cool for 5–10 minutes before slicing so it holds together better.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 260
- Sugar: 8g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg
Keywords: pumpkin cornbread, fall baking, easy cornbread, honey butter, thanksgiving side, quick bread