This pumpkin cornbread has been a staple in my kitchen every autumn since the first chilly morning I tried to stretch a scant pantry into a comforting breakfast. I discovered the balance between sweet pumpkin and warm spices while experimenting with leftover canned pumpkin one November; the result was a tray of squares that disappeared within hours. The texture is tender and slightly crumbly, with the familiar cornmeal bite softened by pumpkin and sour cream. Each piece is a little celebration of fall: cinnamon, ginger, and nutmeg peek through the cornmeal, and the cinnamon honey butter on top transforms each bite into something almost decadent.

What makes this dish special is its simplicity and reliability. The recipe converts pantry staples into something that feels seasonal and intentional — no special equipment, just an 8x8-inch pan and a few bowls. I love that it travels well to potlucks, reheats beautifully for weekday breakfasts, and can easily be adjusted for dietary needs. Over the years friends have told me this cornbread tastes like home, and my own family requests it whenever the leaves start to fall. Serve it warm with a generous smear of the cinnamon honey butter and you'll understand why it became an instant favorite in our house.

Ingredients

• All-purpose flour: 1 cup (approximately 4.9 oz). Opt for a reliable brand like King Arthur or Gold Medal; it provides structure without heaviness.
• Cornmeal: 1 cup (approximately 6 oz). Use medium-grind yellow cornmeal for texture; stone-ground will be grittier and heartier if you prefer that bite.
• Baking powder & baking soda: 1 tsp baking powder and 1/2 tsp baking soda for lift and a light crumb. Ensure your leavening is fresh for best rise.
• Warm spices: 1/2 tsp ground cinnamon, 1/2 tsp ground ginger, 1/4 tsp ground nutmeg, 1/4 tsp ground cloves. These spices add depth and an autumnal aroma without overpowering.
• Brown sugar: 1/2 cup packed light brown sugar lends molasses notes that enhance the pumpkin and spices.
• Butter: 1/4 cup melted unsalted butter for the batter; plus 1/2 cup salted butter for the cinnamon honey butter. Use real butter (not margarine) for authentic richness.
• Canned pumpkin: 1 cup (about 8.6 oz). Use 100% pumpkin purée, not pumpkin pie filling, for clean flavor and consistency.
• Sour cream: 1/2 cup. Adds tang and tenderizes the crumb; Greek yogurt can be used as a substitution at a 1:1 ratio.
• Eggs: 2 large eggs bind and enrich. Room-temperature eggs incorporate more evenly into the batter.
• Cinnamon Honey Butter: 1/2 cup salted butter, 1/3 cup honey, 1/4 cup powdered sugar, 1 tsp ground cinnamon — whipped until light and spreadable.

Instructions

Preheat the oven: Set the oven to 375°F (190°C) and position a rack in the center. Grease an 8x8-inch baking dish with non-stick spray or brush with melted butter so the edges brown evenly. Allow the oven to fully come to temperature for even baking. Prepare the dry mix: In a large bowl, whisk together 1 cup all-purpose flour, 1 cup cornmeal, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, and the warm spices: 1/2 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg, 1/4 tsp cloves. Whisk until uniform — this ensures even distribution of leavening and spices so no single bite is overly spiced. Combine the wet ingredients: In a separate bowl, break up 1/2 cup packed light brown sugar with your fingertips to remove lumps. Add 1/4 cup melted unsalted butter and 1 cup canned pumpkin, whisking until smooth. Stir in 1/2 cup sour cream and the 2 large eggs until fully combined. The sour cream provides acidity that works with the baking soda to produce a tender texture. Fold batter gently: Make a well in the center of the dry ingredients and pour in the wet mixture. Use a rubber spatula to fold until just combined—overmixing develops gluten and can lead to toughness. The batter should be slightly thick but spreadable; scrape the bowl to ensure no dry streaks remain. Transfer and bake: Pour the batter into the prepared 8x8-inch pan and spread to an even layer. Bake at 375°F for 25–30 minutes, or until a toothpick inserted near the center comes out clean or with a few moist crumbs. Rotate the pan halfway if your oven has hot spots. Let cool on a wire rack for 10–15 minutes before slicing into squares so the crumb sets. Make the cinnamon honey butter: While the cornbread bakes or cools, place 1/2 cup salted butter in a mixing bowl. Using an electric hand mixer, whip until smooth. Add 1/3 cup honey, 1/4 cup powdered sugar, and 1 tsp ground cinnamon. Mix on low to combine, then increase speed and whip 2–3 minutes until pale and fluffy. The powdered sugar helps stabilize the butter while honey adds sheen and floral sweetness. Serve: Cut the cornbread into 9 squares. Serve warm with a generous dollop of cinnamon honey butter and an optional sprinkle of extra ground cinnamon. It pairs well with roasted apples, a bowl of chili, or just a steaming cup of coffee.

Storage Tips

Allow the cornbread to cool completely to avoid condensation inside storage containers. For short-term storage, wrap tightly in plastic wrap or place in an airtight container at room temperature for up to 48 hours; beyond that, refrigerate for up to 4 days. To freeze, cut into individual squares and arrange in a single layer on a baking sheet to flash-freeze for 1 hour, then transfer to a freezer-safe bag with parchment between layers. Reheat frozen squares in a 325°F oven for 10–12 minutes or microwave for 30–45 seconds. Store the cinnamon honey butter refrigerated in a small jar for up to 2 weeks; bring to room temperature and re-whip briefly before serving.

Ingredient Substitutions

If you need to swap ingredients, Greek yogurt is an excellent substitute for sour cream at a 1:1 ratio and will keep the moisture. For a dairy-free version, use a plant-based buttery spread in both batter and butter and substitute coconut yogurt for sour cream, though flavor will be slightly different. To reduce sugar, replace half the brown sugar with 1/4 cup maple syrup and decrease pumpkin by 1–2 tablespoons to maintain consistency. For a gluten-free option, use a 1:1 gluten-free flour blend and ensure the cornmeal is certified gluten-free.

Serving Suggestions

Serve squares warm topped with a generous smear of cinnamon honey butter and a scattering of chopped toasted pecans for crunch. Pair with scrambled eggs and crisp bacon for brunch, or alongside a bowl of chili for a cozy dinner. For a dessert twist, top with a scoop of vanilla ice cream and a drizzle more honey. Garnish with a light dusting of powdered sugar and a small pinch of flaky sea salt on the butter to enhance the sweetness.

Cultural Background

Cornbread has deep roots in American cooking, particularly in Southern and Native American traditions where cornmeal was a staple. This variation blends those cornmeal traditions with autumnal pumpkin and warm spices more commonly associated with pumpkin-pie flavors. The addition of butter sweetened with honey echoes old-world practices of finishing breads with preserves or flavored butter — a simple way to elevate humble grains into celebratory fare.

Seasonal Adaptations

For winter, fold in a half-cup of chopped candied ginger or dried cranberries for brightness. In summer, swap pumpkin for 1 cup of mashed roasted sweet potato and add a pinch of cayenne for contrast. During the holidays, include 1/2 cup chopped toasted walnuts and a tablespoon of orange zest to give the squares a festive aroma. These small changes adapt the base to the season without altering technique.

Meal Prep Tips

Make a double batch and freeze squares for weekday breakfasts — they thaw quickly and reheat nicely in a toaster oven. Portion the cinnamon honey butter into small jars so you can grab-and-go. If preparing for a brunch, bake the cornbread the night before, store loosely covered at room temperature, and reheat briefly to regain freshness. Keep a small bowl of extra honey and cinnamon on the table so guests can customize their butter.

Whether you bake this for a holiday, a weekend brunch, or an ordinary Tuesday, it rewards both the baker and the eater. It’s warm, approachable, and a little bit special — exactly the kind of recipe I love to share with friends. Make it your own, and enjoy the comfort it brings to your table.