Pumpkin Cornbread with Cinnamon Hot Honey Butter Sauce
Your everyday cornbread takes an autumn adventure with pumpkin puree and warm spices, but it's the cinnamon hot honey butter sauce that steals the show. Each slice arrives at the table ready for its close-up, glistening with a drizzle of this extraordinary buttery elixir.
Cornbread
1 cup cornmeal (medium grind for more texture or regular/fine cornmeal if you prefer a more delicate crumb)
1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon pumpkin pie spice
1⅓ cup canned pumpkin puree
½ cup Danish Creamery European Style Butter, melted
⅓ cup brown sugar
2 large eggs, room temperature
1 cup whole milk
Cinnamon Hot Honey Butter Sauce
½ cup Danish Creamery European Style Butter
½ cup hot honey
1 teaspoon ground cinnamon
Directions
Preheat your oven to 350°F and grease an 8×8-inch baking dish or a cast-iron skillet.
In a large bowl, combine cornmeal, all-purpose flour, baking powder, salt, and pumpkin pie spice.
In another bowl, whisk together pumpkin puree, melted butter, brown sugar, eggs, and milk until smooth.
Pour the wet ingredients into the dry ingredients and stir until just combined; some lumps are totally fine.
Pour the batter into the prepared baking dish and smooth the top.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let it cool for a few minutes before slicing.
In a small saucepan, add butter, hot honey, and ground cinnamon. Heat gently, whisking until the butter melts and the mixture is smooth.
Drizzle the warm butter sauce over the sliced cornbread.
