Pumpkin Cornbread with Cinnamon Honey Butter

Ingredients

• 1 cup all-purpose flour
• 1 cup cornmeal
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/2 cup packed light-brown sugar
• 1/4 cup unsalted butter, melted
• 1 cup canned pumpkin
• 1/2 cup sour cream
• 2 large eggs
• 1/2 cup salted butter
• 1/3 cup honey
• 1/4 cup powdered sugar
• 1 tsp ground cinnamon

Directions

1. Heat the oven to 375 degrees. For the cornbread, whisk the flour, cornmeal, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves in a mixing bowl for 20 seconds. Create a hollow in the middle of the dry ingredients, then set the bowl aside.
2. In another mixing bowl, add the brown sugar and rub it between your fingertips until the clumps are gone. Whisk in the melted butter and pumpkin until combined.
3. Add the sour cream and eggs, and mix until the wet ingredients are evenly blended. Pour this mixture into the hollow in the dry ingredients, then use a rubber spatula to fold everything together just until the batter is combined and you no longer see flour streaks.
4. Coat an 8 by 8 inch baking dish with non-stick cooking spray, then scrape in the batter. Smooth it into an even layer.
5. Bake in the heated oven until a toothpick poked into the center comes out without wet batter on it, about 25 – 30 minutes. Set the pan on a wire rack to cool a bit, then slice into squares.
6. For the cinnamon honey butter, place the butter in a mixing bowl, or in the bowl of a stand mixer, and beat it with an electric hand mixer until smooth.
7. Add the honey, powdered sugar and cinnamon. Beat on low speed until everything comes together, then turn the mixer to high and whip until the butter is airy and fluffy, about 2 – 3 minutes.