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Pumpkin Cornbread With Honey-cinnamon Butter

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Pumpkin Cornbread with Honey-Cinnamon Butter
2012-11-21 Other
5 1

Deliciously moist pumpkin cornbread spread with honey-cinnamon butter adds that special touch to your holiday table.

  • Servings: 12
  • Prep Time: 15 minutes
  • Cook Time: 20-30 minutes
  • Total Time: 35-45 minutes


1 cup Flour
1 Tbsp Baking Powder
1 tsp Salt
½ tsp Cinnamon
¼ tsp Nutmeg
½ cup Brown Sugar
1 cup Cornmeal
2 Eggs
1 cup Pumpkin Puree
¼ cup Oil
1 Tbsp Molasses
Honey-cinnamon Butter:
½ cup Butter, softened
1 Tbsp Honey
1 tsp Cinnamon


1. Preheat oven 400 degrees. Grease an 8" x 8" baking dish.

2. In a large bowl, whisk flour, baking powder, salt, cinnamon, nutmeg, brown sugar and cornmeal. Set aside.

3. In a medium bowl, lightly beat eggs and stir in pumpkin, oil and molasses.

4. Stir the egg mixture into the dry ingredients just until combined; pour batter into the prepared baking dish. Bake 20-30 minutes or until a toothpick inserted into the center comes out clean.

5. In a small bowl, stir the butter, honey and cinnamon togther. Serve at room temperature with the cornbread.

Helpful Tips:

This family favorite can be served warm, or made ahead and served at room temperature.