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Easy Fall Delight Recipe

Easy Fall Delight Recipe
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★★★★★

5.3 from 25 reviews

This Pumpkin Cornbread with Cinnamon Honey Butter is a delightful fall treat combining moist, spiced cornbread with a sweet and cinnamony butter spread. Perfect for cozy mornings or as a side for hearty autumn meals, this easy recipe blends pumpkin puree’s natural sweetness with warm spices and a luscious honey butter topping.

Ingredients

Scale

Cornbread

  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1 cup pumpkin puree
  • 1/2 cup sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 2 large eggs
  • 1/4 cup vegetable oil
  • 1 cup milk

Cinnamon Honey Butter

  • 1/2 cup unsalted butter, softened
  • 1/4 cup honey
  • 1/2 teaspoon ground cinnamon

Instructions

  1. Preheat and Prepare: Preheat your oven to 400°F (200°C) and grease a baking dish to prevent sticking and ensure easy removal of the cornbread.
  2. Mix Dry Ingredients: In a large bowl, combine the cornmeal, all-purpose flour, sugar, baking powder, salt, ground cinnamon, and ground nutmeg, mixing them well for even distribution.
  3. Mix Wet Ingredients: In a separate bowl, whisk together the eggs, pumpkin puree, vegetable oil, milk, and honey until smooth and well combined.
  4. Combine Mixtures: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Avoid overmixing to keep the cornbread tender.
  5. Bake the Cornbread: Pour the batter into the prepared baking dish and bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  6. Make Cinnamon Honey Butter: While the cornbread bakes, prepare the butter topping by mixing the softened unsalted butter with honey and ground cinnamon until smooth and creamy.
  7. Cool and Serve: Allow the cornbread to cool slightly after baking. Serve warm topped with a generous spread of the cinnamon honey butter for a rich, flavorful experience.

Notes

  • For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
  • If pumpkin puree is unavailable, canned pumpkin can be used as a convenient alternative.
  • Adjust the cinnamon and nutmeg according to your spice preference.
  • Leftover cornbread can be refrigerated and reheated in a toaster oven or microwave.
  • The cinnamon honey butter can be prepared in advance and stored in the fridge for up to a week.

Nutrition

Keywords: pumpkin cornbread, cinnamon honey butter, fall recipes, autumn baking, pumpkin puree, spiced cornbread, easy cornbread

Find it online: https://www.sanacooks.com/easy-fall-delight-recipe/