the gingered whisk


Main Ingredient

Pumpkin Cornbread ▢ 1 cup cornmeal ▢ 1 cup all purpose flour ▢ 2 teaspoons pumpkin spice ▢ 2 teaspoons baking powder ▢ 3/4 teaspoon salt ▢ 1/2 teaspoon baking soda ▢ 1 cup pumpkin puree ▢ 1/2 cup sour cream ▢ 1/2 cup brown sugar ▢ 1/4 cup unsalted butter, melted ▢ 2 eggs Honey Cinnamon Butter ▢ 1/2 cup unsalted butter, room temperature ▢ 2 Tablespoons honey ▢ 1 teaspoon salt ▢ 1/4 teaspoon pumpkin spice



9 Servings



Total Time



Quick & Easy

1. Preheat the oven to 400 F. 2. Prepare a 9” square baking pan by coating it with butter or cooking spray. Set aside.

Preheat & Coat:

3. In a medium mixing bowl, whisk together the cornmeal, four, pumpkin spice, baking powder, salt, and baking soda.


4. In a large mixing bowl, whisk together the pumpkin puree, sour cream, brown sugar, melted butter and eggs.


5. Gently fold the flour mixture into the pumpkin mixture, mixing until just combined.


6. Pour the batter into the prepared pan and spread it evenly out.

Spread the Batter:

7. Bake in a preheated oven for about 20-30 minutes, or until a toothpick inserted in the center comes out clean.


8. Cool in the pan for 10-15 minutes.


9. Cut into squares and serve with honey cinnamon butter.

Top with Cinnamon Butter:

1. In a small mixing bowl, combine togeether the room temperature butter, honey, salt, and pumpkin spice seasoning mix.

Easy Honey  Cinnamon Butter

2. Store any leftovers in an airtight container for 1-3 days. You can leave it on the counter! Or store it in the fridge for longer, but it will harden up.

Easy Honey  Cinnamon Butter


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