Don’t forget the Cinnamon Honey Butter to go on top! Try it out and let me know what you think!

Pumpkin Cornbread  Ingredients: 

1 cup all-purpose flour

1 cup plain yellow cornmeal

1 tsp baking powder

1⁄2 tsp baking soda

1⁄2 tsp kosher salt

1⁄2 tsp ground cinnamon

1⁄2 teaspoon ground ginger

1⁄4 tsp ground nutmeg

 1⁄4 tsp ground cloves

1⁄2 cup packed light brown suga

r1⁄4 cup unsalted butter, melted 1 cup canned pumpkin

1⁄2 cup sour cream

2 large eggs


1. Preheat oven to 375 ̊F

.2. Whisk together flour, cornmeal, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves in a large bowl. 

3. Make a well in the center. Stir together the brown sugar, butter, pumpkin, sour cream, and eggs in a small bowl.

Add the pumpkin mixture to the flour mixture, stirring just until combined. 

4. Pour into a greased 8 x 8 in. baking pan.

5. Bake 25-30 minutes or until a wooden pick inserted in the center comes out clean.

Let cool completely on a wire rack.

Serve with the Cinnamon-Honey Butter.
Cinnamon-Honey Butter Ingredients: 1⁄2 cup butter, softened 1⁄4 cup powdered sugar1⁄3 cup honey 1 tsp ground cinnamon


1. Beat the butter with a mixer at high speed until creamy.

2. Reduce speed to low, and add the honey, powdered sugar, and cinnamon. 

3. Beat at high speed until light and fluffy, about 2 minutes.

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