Ingredients

• Cornbread
  • 1 cup Kamut (or all-purpose) flour
  • 1 cup cornmeal
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/4 cup light brown sugar
  • 1/4 cup butter- melted
  • 1 cup canned pumpkin
  • 1/2 cup sour cream
  • 2 large eggs
• Butter
  • 1/2 cup salted butter
  • 1/3 cup honey
  • 1 tsp ground cinnamon

Directions 

• Preheat the oven to 375
• Grease an 8 x 8-inch baking dish with oil
• In a large mixing bowl, combine all the cornbread ingredients (I add the pumpkin last and slowly fold it in). Do not overmix
• Pour the batter evenly into the pan
• Bake for 25 – 30 minutes (I have found Kamut flour usually needs 5 minutes less than all-purpose)
• Let it cool slightly before cutting into squares
• In a bowl, use a hand mixer to whip the butter until smooth. Add honey and cinnamon and whip together until combined (2 – 3 minutes)
• Enjoy! 

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