The Ultimate Pumpkin Cornbread with Cinnamon Honey Butter

Are you looking for a bake that perfectly captures the spirit of autumn? A recipe that fills your home with the warm, comforting scent of spices and delivers a taste of seasonal delight? We think we’ve found just the thing. This is more than a simple recipe; it’s an invitation to embrace the cosiness of the season. Our incredible Pumpkin Cornbread with Cinnamon Honey Butter is the ultimate indulgence—a moist, tender, and beautifully spiced loaf that becomes truly sublime with a generous spread of sweet, whipped butter. Prepare to bake what we’re sure will become your new autumn favourite.

We have carefully crafted this recipe to be not only delicious but also remarkably straightforward to prepare. The pumpkin purée lends the cornbread a wonderfully soft crumb and a gentle sweetness, which is beautifully enhanced by classic autumn spices like cinnamon, nutmeg, and ginger. And as for the cinnamon honey butter? It’s the perfect finishing touch, melting into the warm cornbread to create a truly heavenly mouthful. Whether you serve it with a hearty stew or simply enjoy a slice with a cup of tea, this cornbread is an absolute triumph.

Why You’ll Love This Recipe

• Exceptionally Soft and Moist: Unlike cornbread that can be dry and crumbly, the addition of pumpkin purée ensures a soft, moist texture that remains fresh for several days.
• A Beautiful Blend of Autumn Spices: We have perfectly balanced the warming notes of cinnamon, nutmeg, and ginger to create a delightful spiced cornbread that truly tastes of autumn.
• The Heavenly Cinnamon Honey Butter: This simple whipped butter elevates the whole experience. It’s sweet, aromatic, and completely irresistible!
• Simple for Bakers of All Levels: With clear, easy-to-follow instructions, this recipe is suitable for both beginners and experienced bakers alike. It’s practically foolproof.
• The Ideal Autumn Side Dish: It serves as the perfect accompaniment to soups, chillies, and roasts, making it a versatile autumn side dish for any occasion.

Ingredients

• 150g plain flour
• 150g fine yellow cornmeal (polenta)
• 100g light brown sugar, packed
• 2 tsp baking powder
• ½ tsp bicarbonate of soda
• 1 tsp ground cinnamon
• ½ tsp ground ginger
• ¼ tsp ground nutmeg
• ½ tsp salt
• 240ml buttermilk
• 2 large eggs, at room temperature
• 115g unsalted butter, melted and slightly cooled
• 240g tinned pumpkin purée (not pumpkin pie filling)
• 115g unsalted butter, softened to room temperature
• 2 tbsp honey
• ½ tsp ground cinnamon
• A pinch of salt

For this recipe, we’ve separated the ingredients into two groups: one for the cornbread and another for that glorious butter. Here is everything you will need:

For the Pumpkin Cornbread

• 150g plain flour
• 150g fine yellow cornmeal (polenta)
• 100g light brown sugar, packed
• 2 tsp baking powder
• ½ tsp bicarbonate of soda
• 1 tsp ground cinnamon
• ½ tsp ground ginger
• ¼ tsp ground nutmeg
• ½ tsp salt
• 240ml buttermilk
• 2 large eggs, at room temperature
• 115g unsalted butter, melted and slightly cooled
• 240g tinned pumpkin purée (not pumpkin pie filling)

For the Cinnamon Honey Butter

• 115g unsalted butter, softened to room temperature
• 2 tbsp honey
• ½ tsp ground cinnamon
• A pinch of salt

How to Make This Dreamy Pumpkin Cornbread

Just follow our straightforward, step-by-step instructions to bake the most wonderful cornbread you’ve ever had. We’ll begin with the batter and then whip up the butter while it’s in the oven.

Step 1: Prepare Your Equipment and Dry Ingredients

1. Start by preheating your oven to 200°C (180°C Fan/Gas Mark 6). Grease and line either a 20cm (8-inch) square baking tin or a 23cm (9-inch) round cast-iron skillet with baking parchment.
2. In a large bowl, whisk together the plain flour, cornmeal, light brown sugar, baking powder, bicarbonate of soda, cinnamon, ginger, nutmeg, and salt. Ensure they are thoroughly mixed to prevent any pockets of spice or raising agent.

Step 2: Combine the Wet Ingredients

1. In a separate, medium-sized bowl, whisk the buttermilk, eggs, and melted butter together until you have a smooth consistency.
2. Next, add the pumpkin purée to this wet mixture and whisk again until it is completely blended in. The mixture should take on a lovely, vibrant orange hue.

Step 3: Mix and Bake the Cornbread

1. Pour the wet pumpkin mixture over your dry ingredients. Using a spatula, gently fold everything together until it is just combined. It’s very important not to overmix! A few lumps in the batter are fine and will result in a more tender cornbread.
2. Carefully pour the batter into your prepared tin or skillet and use the spatula to spread it evenly.
3. Bake for 25–30 minutes. You can check if it’s ready by inserting a wooden skewer into the centre; it should come out clean. The top will be golden brown and feel springy when touched.
4. Allow the cornbread to cool in the tin for around 10 minutes before you move it to a wire rack to cool a little more. We think it’s at its absolute best when served warm!

Step 4: Whip the Cinnamon Honey Butter

1. While your cornbread is in the oven, you can make the butter. In a small bowl, combine the softened butter, honey, ground cinnamon, and a pinch of salt.
2. Using an electric hand mixer (or a whisk and a bit of effort), beat the mixture on a medium-high speed for 2–3 minutes. It’s ready when it turns light, pale, and fluffy.
3. Transfer the whipped butter into a small dish for serving. You can serve it straight away or keep it in the fridge. If refrigerated, just remember to let it soften a little before serving.

Top Tips for the Perfect Fall Cornbread Recipe

To guarantee your bake is a brilliant success, we’ve put together a few of our most helpful tips. By following these, you’ll achieve that ideal texture and flavour every time.

• Do Not Overmix: This is the most crucial rule for any quick bread. Overmixing the batter develops gluten, which results in a tough, dense cornbread rather than a light and fluffy one. You should stop mixing as soon as the streaks of flour have disappeared.
• Use Room Temperature Ingredients: Allowing your eggs and buttermilk to come to room temperature helps them combine more effectively into the batter, which leads to a more uniform texture and a better rise.
• Tinned vs. Homemade Pumpkin Purée: For consistent results, we suggest using 100% pure tinned pumpkin purée. Homemade purée often contains more water, which can affect the final texture. If you choose to use your own, you may need to drain it first. For guidance, BBC Good Food has a great guide on making it.
• Preheat Your Skillet: If you are using a cast-iron skillet, putting it in the oven as it preheats will create wonderfully crisp, golden edges on your cornbread. Just be extra careful when pouring the batter into the hot skillet!

Serving and Storage Suggestions

This pumpkin cornbread is wonderfully versatile. It makes a fantastic autumn side dish for savoury dishes, but it’s equally lovely as a treat on its own. It’s the kind of sweet cornbread that is perfect for breakfast, lunch, or dinner!

What to Serve with Pumpkin Cornbread

We absolutely love serving a warm slice alongside a bowl of rich chilli, a creamy butternut squash soup, or a hearty stew. It also complements roasted meats and casseroles beautifully. For a truly satisfying meal, why not try it with our Southwest Chicken Casserole or a simple yet flavourful Garlic Parmesan Chicken Pasta Recipe? For breakfast, a warm slice with a little drizzle of maple syrup is simply heavenly.

How to Store Your Cornbread

Your pumpkin cornbread will stay fresh and moist for a few days if you store it properly.

• At Room Temperature: Keep it in an airtight container for up to 3 days.
• In the Fridge: To make it last longer, you can store it in an airtight container in the fridge for up to a week. We suggest gently reheating a slice in the microwave or oven before you eat it.
• Freezing: This cornbread freezes wonderfully! Wrap individual slices or the whole loaf securely in cling film, then place it inside a freezer-safe bag. It can be frozen for up to 3 months. Let it thaw at room temperature and warm it through before serving.

FAQ

Your New Favourite Autumn Bake Awaits!

And there you have it—a straightforward yet stunning recipe for Pumpkin Cornbread with Cinnamon Honey Butter that captures everything we adore about autumn. It is warm, comforting, and absolutely bursting with flavour. This is more than just a fall cornbread recipe; it’s an excuse to gather your loved ones around the table and make some lovely new memories.

We are truly excited for you to give this recipe a go and discover the joy it can bring. It’s the ideal way to celebrate the cooler weather and make your kitchen smell divine. So, turn on that oven, get your ingredients ready, and let the baking begin!

If you decide to make our pumpkin cornbread, we would love to hear how it went! Please leave a comment below, rate the recipe, or tag us in your pictures on social media. Happy baking!

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Prep: 10 mins
Cook: 30 mins
Serves: 9

Ingredients

• For the Pumpkin Cornbread:
• 150g plain flour
• 150g fine yellow cornmeal (polenta)
• 100g light brown sugar, packed
• 2 tsp baking powder
• ½ tsp bicarbonate of soda
• 1 tsp ground cinnamon
• ½ tsp ground ginger
• ¼ tsp ground nutmeg
• ½ tsp salt
• 240ml buttermilk
• 2 large eggs, at room temperature
• 115g unsalted butter, melted and slightly cooled
• 240g tinned pumpkin purée (not pumpkin pie filling)
• For the Cinnamon Honey Butter:
• 115g unsalted butter, softened to room temperature
• 2 tbsp honey
• ½ tsp ground cinnamon
• A pinch of salt

Instructions

1. Preheat oven to 200°C (180°C Fan). Grease and line a 20cm (8-inch) square baking tin or a 23cm (9-inch) cast-iron skillet.
2. In a large bowl, whisk together the dry cornbread ingredients: flour, cornmeal, brown sugar, baking powder, bicarbonate of soda, spices, and salt.
3. In a separate bowl, whisk together the wet ingredients: buttermilk, eggs, melted butter, and pumpkin purée until well combined.
4. Pour the wet mixture into the dry ingredients and gently fold with a spatula until just combined. Do not overmix. Pour the batter into the prepared tin and spread evenly.
5. Bake for 25–30 minutes, or until a skewer inserted into the center comes out clean. Let cool in the tin for 10 minutes before moving to a wire rack.
6. While the cornbread bakes, prepare the butter. Combine the softened butter, honey, cinnamon, and a pinch of salt in a small bowl. Beat with an electric mixer for 2-3 minutes until light, pale, and fluffy.
7. Serve the warm cornbread with the cinnamon honey butter.

Nutrition (per serving): Calories: —, Carbs: — g, Protein: — g, Fat: — g