Pumpkin Cornbread with Spiced Honey Butter
If you're looking for a tasty Thanksgiving side dish, this homemade pumpkin cornbread is IT! Perfectly moist, a balance of sweet and savory flavor, and a creamy dollop of spiced honey butter on top.
Servings 8 servings
Ingredients
- 1 cup 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 light brown sugar packed
- 1/4 cup unsalted butter melted
- 1 cup canned pumpkin puree
- 1/2 cup half & half
- 2 large eggs
- Whipped Cinnamon Honey Butter Ingredients:
- 1/2 cup salted butter room temp
- 1/3 cup honey
- 1/4 cup powdered sugar
- 1 tsp ground cinnamon
Instructions
- Preheat the oven to 375 F degrees.
- Whisk together the flour, cornmeal, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves until well combined.
- In a separate bowl, add in the brown sugar, melted butter, and pumpkin puree.
- Whisk until everything is well combined, then add in the half & half, and mix it in.
- Add the wet ingredients to the dry ingredients, then fold in using a spatula.
- One everything is combined, pour the cornbread mixture into a well greased 8x8 baking dish.
- Spread batter into an even layer, then bake at 375 degrees for about 30-35 minutes.
- Remove from the oven once done, and let the pumpkin cornbread cool.
Spiced Honey Butter Directions:
- Whip butter with a handheld mixer until it's nice and fluffy.
- Next, add the honey, powdered sugar, and cinnamon.
- Mix until everything is well incorporated.
- Serve on top or on the side of the pumpkin cornbread.