Description
Moist and spiced pumpkin cornbread paired with fluffy cinnamon honey butter—perfect for fall dinners or holiday gatherings.
Ingrédients
Scale
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon pumpkin pie spice (or cinnamon, nutmeg, ginger, cloves)
- 1/2 cup brown sugar
- 1 cup pumpkin puree (not pie filling)
- 2 large eggs
- 1/2 cup buttermilk (or milk + 1 tsp vinegar)
- 1/2 cup melted butter (or vegetable oil)
- 1 teaspoon vanilla extract
- For Cinnamon Honey Butter:
- 1/2 cup unsalted butter, softened
- 3 tablespoons honey
- 1 teaspoon cinnamon
- Pinch of salt
Instructions
- Preheat Oven: Preheat to 375°F (190°C). Grease a square baking dish or cast-iron skillet.
- Mix Dry Ingredients: Whisk flour, cornmeal, baking powder, baking soda, salt, pumpkin spice, and brown sugar.
- Mix Wet Ingredients: Combine pumpkin puree, eggs, buttermilk, melted butter, and vanilla.
- Make the Batter: Stir wet mixture into dry ingredients until just combined. Don’t overmix.
- Bake: Pour into pan. Bake 25–30 minutes or until a toothpick comes out clean.
- Make Cinnamon Honey Butter: Whip butter with honey, cinnamon, and salt until fluffy.
- Serve: Slice warm cornbread, spread with cinnamon honey butter, and enjoy!
Notes
This pumpkin cornbread is delicious served with chili, soups, or holiday feasts. The cinnamon honey butter adds the perfect sweet-spiced touch.
- Temps de préparation: 15 minutes
- Temps de cuisson: 30 minutes
- Catégorie: Side Dish, Bread
- Méthode: Baking
- Cuisine: American
Nutrition
- Portion: 1 slice with butter
- Calories: 280
- Sucre: 14g
- Sodium: 240mg
- Graisse: 13g
- Graisse saturée: 7g
- Graisses insaturées: 5g
- Gras trans: 0g
- Glucides: 38g
- Fibres: 2g
- Protéine: 4g
- Cholestérol: 55mg