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.
In a medium bowl, whisk together the flour, cornmeal, baking powder, and Redmond salt until everything looks evenly combined.
Mix the wet ingredients
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.
Bring it all together
Pour the wet ingredients into the dry ingredients and stir until moistened. (A few small lumps are totally fine.)
Bake to Perfection
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!
Make the Cinnamon Honey Butter
While the cornbread bakes, beat together the softened Cinnamon Creamed Honey and softened Braum’s butter until light and airy.
Recipe Video
Recipe Note
Serving Suggestions
Serve warm with a generous swipe of Cinnamon Honey Butter. This cornbread is amazing with chili, roasted meats, or as part of a Thanksgiving spread.
Leftovers reheat nicely, and it even freezes well if you need to make it ahead of time. Store honey butter covered in the refrigerator… although if you’re anything like us, it won’t last long.
If you try this recipe, tag us! We love seeing your kitchen creations, especially when they’re sweetened with Roark Acres honey.
Store Locator
