Pumpkin Cornbread with Honey Butter

This gluten free pumpkin cornbread is a must make this Thanksgiving! It’s perfectly sweet, with just the right touch of pumpkin spice and topped with a homemade whipped honey butter you’ll want to put on everything.

My classic gluten free cornbread is a staple with recipes like my pumpkin chili, but if you want to take things up a notch, you have to try this gluten free pumpkin cornbread! It’s moist but perfectly crumbly (as any good cornbread is), not too sweet, spiced with cinnamon, ginger, nutmeg and cloves.

Plus, it’s topped with the most amazing whipped cinnamon honey butter that I will be putting on everything (peep gluten free banana bread) for the foreseeable future. I love making this recipe as part of a gluten free Thanksgiving spread- I promise your friends and family won’t even know it’s gluten free.

Tips before we bake!

• This recipe works best if the eggs are at room temperature. If they’re too cold, the butter can get a bit clumpy when the ingredients combine.
• The whipped honey butter is totally optional! You can absolutely make the cornbread without that topping and just use regular butter on top or enjoy it plain!
• For the honey butter, you can swap the cinnamon for pumpkin spice for a bit of a different flavor profile.

Key ingredients & swaps

Eggs. You’ll need two eggs for this recipe which will help provide structure and help the pumpkin cornbread rise. You can try swapping for extra pumpkin- about 3 1/2 tablespoons for each egg, but the bread will be a bit more dense and less fluffy. Still delicious flavor though!

Flour. We’ll be using gluten free all purpose baking flour for this recipe to keep the texture fluffy. I used Bob’s Red Mill 1:1 Gluten Free Flour, but you can try another blend. Just be sure it has xanthan gum in the mix!

Cornmeal. The main ingredient! You’ll need pure cornmeal made from just corn, not a cornbread mix. Cornmeal does not contain gluten, just be sure to get one that is labeled certified gluten free if you will be cooking for someone with Celiac!

Sugar. Cornbread usually has lots of sugar, but this pumpkin cornbread uses a mix of regular brown sugar and honey, which adds a delicious flavor. The molasses from the brown sugar pairs really well with the pumpkin spices!

Pumpkin. You need pure pumpkin puree- about 1 full can. This will add so much flavor but also make the bread nice and moist. We’ll then flavor with spices like cinnamon, nutmeg, ginger and cloves.

Butter. I used real butter here, but you can swap for a dairy free if you prefer.

Whipped honey butter. Honestly, my favorite part of this whole recipe. It’s made with butter, honey, a bit of powdered sugar and cinnamon. This would also be so good on my gluten free pumpkin muffins!

How to make pumpkin cornbread

Preheat the oven to 350 degrees Fahrenheit. Grease and line an 8×8 aluminum baking pan with parchment paper and set aside.

In a medium mixing bowl, combine the melted butter and brown sugar and whisk to combine. Whisk in the pumpkin, honey and eggs until smooth.

Add in the gluten free flour, cornmeal, baking powder, soda, salt and spices. Mix to combine- the batter will be thick! Let it sit for about 10 minutes.

Transfer to the prepared pan and spread out the top so it’s smooth. Bake for 25-30 minutes or until a toothpick comes out clean.

Meanwhile, add the softened butter to a bowl or bowl of a stand mixer and beat with the honey on medium speed for about 1-2 minutes. Add in the powdered sugar and cinnamon and beat to combine. Once the cornbread has cooled, slice into either 9, 12, or 16 slices and serve with the honey butter and enjoy! Try my gluten free pumpkin bread next!

Can I prep it in advance?

Yes! This pumpkin cornbread will keep for about 3 days at room temperature or 5 in the fridge, so you can safely prep it in advance. You can also freeze this by cutting into squares (after it cools completely!) and transferring to an air tight container or bag. Let defrost, then reheat until warm. It will keep in the freezer for up to 2 months.

Thanksgiving recipes you’ll love!

• Sweet Potato Casserole
• Gluten Free Pumpkin Pie
• Cinnamon Pear Crumble

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