Pam Kinkema | United Cooperative Services

This seasonal twist on classic cornbread features the rich, earthy flavors of pumpkin and a light, fluffy texture. Topped with creamy, spiced honey butter, it’s a great addition to any meal, offering warmth and comfort in every bite.

Cornbread
1 cup flour
1 cup cornmeal
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 cup light brown sugar
4 tablespoons (1/2 stick) unsalted butter, melted
1 cup canned pumpkin purée (15 ounces)
1/2 cup sour cream
2 eggs

Cinnamon Honey Butter
1/2 cup (1 stick) butter
1/3 cup honey
1/4 cup powdered sugar
1 teaspoon ground cinnamon

1. Cornbread: Preheat oven to 375 degrees. Coat an 8-by-8-inch baking dish with cooking spray.

2. In a bowl, whisk together flour, cornmeal, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves. Make a well in center of flour mixture and set aside.

3. In a separate bowl, stir together brown sugar, melted butter and pumpkin purée. Add in sour cream and eggs, and stir until well blended. Pour mixture into well of flour mixture and fold until just combined and no streaks of flour remain.

4. Spread batter in an even layer in prepared pan. Bake 25–30 minutes, until toothpick inserted comes out clean. Cool slightly on wire rack, then cut into squares.

5. Cinnamon honey butter: Whip butter with mixer until smooth. Add honey, powdered sugar and cinnamon, and mix on low speed until combined, then increase to high speed and whip until light and fluffy.

6. Serve bread with whipped butter.

Serves 9.