Dairy-Free Pumpkin Cornbread w/ Pumpkin Honey Butter Glaze (Edit recipe)

Cornbread

1. Preheat oven to 350˚F and line a square 9x9 inch pan with parchment paper + a drizzle of olive oil.
2. In a medium-large bowl, combine "dry" ingredients and whisk until homogenous.
3. In a separate bowl, combine "wet" ingredients and whisk until fully combined.
4. Carefully pour wet into dry, and use a spatula to gently mix until combined.
5. Pour batter into prepared 9x9 inch pan, then tap the pan a few times on your counter to get out any air bubbles.
6. Place into oven and bake for 25 minutes, or until a toothpick inserted into the center comes out clean.

Pumpkin Honey Butter

1. While cornbread is baking, add pumpkin honey butter ingredients into a small bowl and whisk vigorously to combine.
2. Microwave for 10-15 seconds until liquid but not *hot*.
3. After cornbread comes out of the oven, pour pumpkin honey butter over top while it's still hot and use a spatula to spread out evenly.
4. Optional: Sprinkle on some flaky sea salt.
5. Allow to cool completely before cutting into squares with a sharp knife!