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Pumpkin Spice Cornbread with Cinnamon Honey Butter
Arwen Roark
6-9
25 minutes
15 minutes
Side Dishes
A cozy, fall-inspired twist made with Oklahoma favorites.
If you’re looking for the perfect fall side dish, this Pumpkin Spice Cornbread is it. It comes together quickly, uses simple pantry staples, and gets a big boost of flavor from real pumpkin and our seasonal honeys. And while it bakes, you can whip up a rich Cinnamon Honey Butter that makes every bite melt-in-your-mouth delicious.
Ingredients
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1 cup Willow Creek Farms Hard Red Winter Wheat Flour
1 cup cornmeal
4 tsp baking powder
1 tsp Redmond Real Salt
1 cup pumpkin puree
2 Greenwood Farms eggs, slightly beaten
4 Tbsp Roark Acres Pumpkin Spice Creamed Honey
2 Tbsp Roark Acres Fall Harvest Okie Honey
2 Tbsp unsalted Braum’s butter, melted
2 Tbsp water
2 Tbsp Swan Bros milk
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½ cup Roark Acres Cinnamon Creamed Honey, softened
1 cup Braum’s butter, softened
Directions
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Preheat your oven to 400ºF.
In a medium bowl, whisk together the flour, cornmeal, baking powder, and Redmond salt until everything looks evenly combined.
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In a separate bowl, beat the Greenwood Farms eggs.
Using a mixer, combine the pumpkin puree, eggs, Pumpkin Spice Creamed Honey, and Fall Harvest Okie Honey until smooth.
Add the melted butter, water, and Swan Bros milk, then mix again until fully combined.
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- Pour the wet ingredients into the dry ingredients and stir until moistened. (A few small lumps are totally fine.)
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Butter or spray an 8x8 baking dish, spread the batter evenly.
Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Let cool on a wire rack before slicing, if you can stand to wait!
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While the cornbread bakes, beat together the softened Cinnamon Creamed Honey and softened Braum’s butter until light and airy.
