This pumpkin cornbread has been my autumn comfort for years, arriving into our kitchen the moment apples appear in the market and sweater weather moves in. I first combined canned pumpkin with a classic cornmeal base during a busy October when I wanted something faster than pies but richer than plain bread. The result was a moist, tender crumb that keeps well for lunches and becomes truly irresistible when slathered with the cinnamon honey butter. It smells of toasted corn and warm baking spice, with a soft interior that contrasts the tiny bite from the cornmeal.

I discovered how much joy a small pan of this cornbread brings when I served it at a neighborhood potluck and watched it disappear first. The cinnamon honey butter is an inspired finishing touch, whipped until light so it slides across warm squares and pools into the nooks. Texture is everything here the cornbread should be moist but not gummy, with a golden surface that yields easily when you lift a square. Taste combines sweet brown sugar and cozy autumn spices balanced by the tang of sour cream and the earthiness of pumpkin. It is simple enough for a weeknight side and pretty enough to bring to a holiday table.

Ingredients

• All purpose flour: 1 cup. Use a spoon and level method when measuring to avoid a dense crumb. King Arthur or similar unbleached brands offer consistent texture and make the batter predictable.
• Cornmeal: 1 cup. I prefer a medium grind for balance between a tender crumb and a pleasant cornmeal bite. If using fine polenta, expect a slightly softer texture.
• Baking powder and baking soda: 1 teaspoon and 1 by 2 teaspoon respectively. These leaveners give a lift and avoid heavy density; make sure they are fresh for best rise.
• Warm spices: Cinnamon, ginger, nutmeg, cloves. Use 1 by 2 teaspoon cinnamon, 1 by 2 teaspoon ginger, 1 by 4 teaspoon nutmeg, and 1 by 4 teaspoon cloves to create a cozy spice profile that complements the pumpkin.
• Light brown sugar: 1 by 2 cup packed. This adds moisture and a caramel note. Break up any clumps with your fingers before mixing so it dissolves evenly into the wet ingredients.
• Unsalted butter: 1 by 4 cup melted for the batter. Melt and cool slightly so it mixes smoothly into the pumpkin mixture without cooking the eggs.
• Canned pumpkin: 1 cup. Use plain pumpkin purée, not pumpkin pie filling. Libby s or store brands both work well; the pumpkin provides moisture and that subtle earthy sweetness.
• Sour cream: 1 by 2 cup. Adds tenderness and a slight tang that brightens the overall flavor. If you prefer lower fat, plain Greek yogurt can be used though texture will be a touch firmer.
• Eggs: 2 large. Bring to room temperature for better incorporation and a stronger lift.
• Cinnamon honey butter: Salted butter 1 by 2 cup, honey 1 by 3 cup, powdered sugar 1 by 4 cup, and 1 teaspoon ground cinnamon whisked until fluffy.

Instructions

Preheat the oven and prepare the pan: Set the oven to 375 degrees Fahrenheit and position a rack in the center. Grease an 8 by 8 inch baking dish with non stick spray or line with parchment for easy removal. Preheating ensures predictable rise and an even bake. Mix dry ingredients: In a large bowl whisk together the flour, cornmeal, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves until evenly distributed. Whisking aerates the dry mix and prevents clumps so the batter requires minimal stirring. Combine brown sugar, butter, and pumpkin: In a separate bowl break up the brown sugar with your fingertips so it becomes smooth, then stir in the melted butter and pumpkin purée. The warmth of the melted butter helps dissolve the sugar and prevents graininess in the finished crumb. Add sour cream and eggs: Whisk the sour cream with the eggs until the mixture is homogenous. This creates an emulsion that helps the wet ingredients marry with the dry without overworking the batter. Combine wet and dry: Pour the pumpkin mixture into the well in the center of the dry ingredients and fold gently with a rubber spatula until just combined. Stop when you no longer see streaks of flour to avoid a tough crumb. Batter should be thick but pourable. Bake: Spread the batter evenly into the prepared dish and bake for 25 to 30 minutes until a toothpick comes out clean or with a few moist crumbs. The top should be golden and spring back slightly when pressed. Cool and slice: Let the pan rest on a wire rack for 10 to 15 minutes before cutting into squares. Cooling briefly allows the structure to set and makes cleaner slices. Whip the cinnamon honey butter: In a mixing bowl whip the room temperature salted butter until smooth. Add the honey, powdered sugar, and cinnamon on low speed until combined, then increase speed to high and whip for 2 to 3 minutes until the mixture is pale and airy. Store chilled until ready to serve.

Storage Tips

Store cooled squares in an airtight container at room temperature for up to two days. For longer storage refrigerate up to five days. If freezing, place a layer of parchment between pieces to prevent sticking and use a freezer safe bag or container. To reheat from chilled, place squares on a baking tray in a 325 degree Fahrenheit oven for 8 to 10 minutes. From frozen, allow to thaw in the refrigerator overnight and then reheat to restore the top s slight crispness. The cinnamon honey butter keeps in a covered container in the refrigerator for up to one week and softens quickly at room temperature for spreading.

Ingredient Substitutions

If you need a dairy free version, swap the butter in the batter for a neutral oil such as vegetable or melted coconut oil and use a dairy free sour cream alternative. For a gluten free option use a cup for cup gluten free flour blend and make sure your cornmeal is certified gluten free. To reduce sugar, cut the brown sugar by one quarter and add a tablespoon of maple syrup for moisture. If you prefer a more pronounced corn flavor, use a mix of fine and medium grind cornmeal or replace up to one quarter of the flour with extra cornmeal to make the texture heartier.

Serving Suggestions

Serve warm squares with a generous dollop of the cinnamon honey butter and a sprinkling of flaky salt if you like a sweet and salty contrast. This pairs beautifully with roasted chicken or chili for a comfort food dinner, and works equally well on a brunch table alongside scrambled eggs and smoked bacon. Garnish with toasted pepitas or a light dusting of cinnamon for a decorative touch. For a dessert approach, top with a scoop of vanilla ice cream and a drizzle of warmed honey.

Cultural Background

Cornbread traces its roots to Indigenous American cooking where ground corn was a staple ingredient. Over time it evolved regionally across North America from savory skillet breads in the south to sweeter, cake like loaves in other regions. Adding pumpkin is a seasonal adaptation that blends New World ingredients into a comforting bake. The spices used here echo fall spice blends found in many American kitchens and transform a humble corn base into something celebratory while retaining the rustic heritage of cornmeal baking.

Seasonal Adaptations

In late summer swap pumpkin for cooked and mashed sweet corn and reduce spices for a fresher profile. For winter holidays increase the cinnamon modestly and add a tablespoon of orange zest to the batter for brightness. During spring use a lighter touch of spice and fold in finely grated carrots or apples for a vegetable forward variation. The butter can be adapted by swapping honey for maple syrup and adding finely chopped toasted pecans for texture.

Meal Prep Tips

Make the batter the night before and keep it covered in the refrigerator for up to 24 hours before baking. This can deepen flavors slightly and make morning baking effortless. Bake and slice into individual portions to pack for lunches and refrigerate the butter in a small container so you can add it just before eating. Label frozen portions with the date and plan to use within three months for best freshness. For potlucks, bake on the day and rewarm square trays for 10 minutes at low heat before serving.

There is a real pleasure in sharing this cornbread. It s approachable enough to make any weeknight feel a touch celebratory and reliable enough to bring to gatherings. Try it warm, spread it thick, and make it part of your seasonal baking rotation.