Description
Cozy up with a slice of this golden pumpkin cornbread slathered with sweet cinnamon honey butter – fall comfort food that makes your regular cornbread jealous.
Ingredients
Scale
- 1 cup (120g) all-purpose flour
- 1 cup (138g) yellow cornmeal
- 1/4 cup (50g) granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup (240g) pure pumpkin puree
- 2 large eggs, room temperature
- 1/3 cup (80ml) vegetable oil
- 1/4 cup (60ml) milk
- 2 tablespoons (42g) honey or maple syrup
- 1/2 cup (113g) unsalted butter, softened
- 3 tablespoons (63g) honey
- 1 teaspoon ground cinnamon
- 1/4 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 400°F (200°C). Place a 9-inch cast-iron skillet or 8×8-inch baking dish in the oven while it preheats.
- In a large bowl, whisk together flour, cornmeal, sugar, baking powder, salt, cinnamon, and nutmeg.
- In a separate bowl, whisk together pumpkin puree, eggs, vegetable oil, milk, and honey until smooth.
- Make a well in the dry ingredients and pour in the pumpkin mixture. Gently fold together just until combined, being careful not to overmix.
- Carefully remove hot skillet from oven. If using cast iron, add 1 tablespoon butter and swirl to coat. Pour in batter and smooth the top.
- Bake for 20-25 minutes until a toothpick inserted in center comes out clean with a few moist crumbs.
- While cornbread bakes, make cinnamon honey butter: Beat softened butter until fluffy, about 2 minutes. Add honey, cinnamon, vanilla, and salt. Beat another 2-3 minutes until very light and fluffy.
- Allow cornbread to cool in pan for 10 minutes before slicing. Serve warm with cinnamon honey butter.