Skip to main content

November Recipe of the Month – Pumpkin Cornbread with Honey Butter

By October 28, 2019November 1st, 2019Featured, Uncategorized

The Happiest Thanksgiving Side

Pumpkin Cornbread with Honey Butter


  • Cooking spray, for pan
  • 1 c. yellow cornmeal
  • 1 c. all-purpose flour
  • 1 tbsp. baking powder
  • 1 tsp. ground cinnamon
  • 1/4 tsp. ground nutmeg
  • 1/2 tsp. baking soda
  • 3/4 tsp. salt
  • 1 c. pumpkin puree
  • 1/2 c. sour cream
  • 1/3 c. brown sugar
  • 1/4 c. melted butter
  • 2 eggs

For the Whipped Honey Butter

  • 1/2 c. butter, softened
  • 2 tbsp. honey
  • 1 tsp. salt
  • 1/4 tsp. ground cinnamon


  1. Preheat oven to 400° and grease a 9” square baking dish with cooking spray. In a large bowl, whisk together cornmeal, flour, baking powder, cinnamon, nutmeg, baking soda and salt.
  2. In a separate medium bowl, whisk together pumpkin puree, sour cream, brown sugar, and melted butter until smooth. Add eggs one at a time, beating well between each addition. Pour over the dry ingredients and stir until just combined.
  3. Spread batter in prepared baking dish and bake until a toothpick inserted into the center comes out clean, about 20 minutes. Let cool before slicing into squares.
  4. In a medium bowl, whip butter, honey, salt, and cinnamon until fluffy. Serve with cornbread.

Recipe from