Insanely moist brown butter cornbread, kissed with honey, and full of pumpkin! This Honey Brown Butter Pumpkin Cornbread has got the best ingredients of life in it! This Honey Brown Butter Pumpkin Cornbread is so simple, but so moist, flavorful, and with a hint of sweetness. You'll never want to try another cornbread recipe again.
In a small saucepan over medium heat, melt the butter. Continue cooking for 8-10 minutes, stirring occasionally, until it develops brown flecks and a nutty fragrance.
Remove from heat, and set aside to cool.
In a large bowl, whisk together cornmeal, flour, baking powder, salt, and brown sugar.
Add creamed corn, pumpkin, and honey. Stir until just blended.
Add egg, milk, and brown butter. Stir until just blended.
Pour batter into a greased 8-inch square pan.
Bake at 400 degrees for 35-40 minutes or until edges are golden, and a toothpick inserted near center comes out with a few moist crumbs.
Remove to a wire rack to cool.
Cut and serve.
I like to chill this cornbread for about 30 minutes after it's cooled. It gets nice, clean cuts. Without chilling, the cornbread is so moist that the pieces cut pretty unclean. Chilling just firms it up and sets it - no need to continue storing in refrigerator once it's firmed up!