This pumpkin cornbread is the perfect fall side dish – infused with real pumpkin, fall spices, and brown sugar, it's the perfect savory-sweet bread you crave. It will pair gorgeously with anything you serve it with. Top it with homemade honey cinnamon butter!
Prepare a 9” square baking pan by coating it with butter or cooking spray. Set aside.
In a medium mixing bowl, whisk together the cornmeal, four, pumpkin spice, baking powder, salt, and baking soda.
In a large mixing bowl, whisk together the pumpkin puree, sour cream, brown sugar, melted butter and eggs.
Gently fold the flour mixture into the pumpkin mixture, mixing until just combined.
Pour the batter into the prepared pan and spread it evenly out.
Bake in a preheated oven for about 20-30 minutes, or until a toothpick inserted in the center comes out clean.
Cool in the pan for 10-15 minutes.
Cut into squares and serve with honey cinnamon butter.
Honey Cinnamon Butter
In a small mixing bowl, combine togeether the room temperature butter, honey, salt, and pumpkin spice seasoning mix.
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.
Notes
Store leftovers in an air tight container for 2-4 days.