Pumpkin Cornbread with Cinnamon Honey Butter

By Stef -
I can't find the picture I took of this, so you'll have to use your imagination. This was just lovely and I'll absolutely make it again. It was a nice variation on the same old cornbread I usually make. It gets an 8 and I got the recipe from cookingclassy.com
Yield: About 9 slices
Ingredients
    Cornbread
  • 1 cup (140g) all-purpose flour
  • 1 cup (170g) 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 (110g) packed light-brown sugar
  • 1/4 cup (2 oz) unsalted butter, melted
  • 1 cup (244g) canned pumpkin puree 
  • 1/2 cup (122g) sour cream
  • 2 large eggs
    • Whipped Cinnamon Honey Butter
  • 1/2 cup (4 oz) salted butter
  • 1/3 cup (105g) honey
  • 1/4 cup (30g) powdered sugar I left this out
  • 1 tsp ground cinnamon

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