Cinnamon Honey Butter Sweet Potato Cornbread Recipe

Cinnamon Honey Butter Sweet Potato Cornbread is a warm, comforting twist on a classic cornbread recipe. Combining the sweetness of mashed sweet potatoes with the richness of honey and cinnamon, this cornbread offers a unique flavor profile that is both savory and sweet. The soft, moist texture of the cornbread pairs perfectly with a spread of cinnamon honey butter, making it an irresistible side dish for any meal, especially during the fall and winter months.

The combination of cornmeal and sweet potato creates a dense yet fluffy texture, while the cinnamon and honey provide a cozy warmth that will have everyone coming back for seconds. This cornbread can be enjoyed with soups, stews, roasted meats, or even as a standalone treat with your favorite drink. Its warm, golden color and comforting flavor make it an ideal dish for family dinners, Thanksgiving, or any occasion where comfort food is needed.

Why You’ll Love This Recipe

1. Sweet and Savory Flavor

The mix of sweet potato, honey, and cinnamon creates a perfect balance of sweet and savory that’s irresistible.

2. Soft and Moist Texture

The addition of sweet potato keeps the cornbread moist and tender, while the cornmeal provides a nice, slightly crumbly texture.

3. Perfect for Fall and Winter

The warm, spiced flavors make this cornbread a cozy side dish for cold weather meals, ideal for fall and winter gatherings.

4. Easy to Make

This cornbread is simple to prepare, requiring minimal ingredients and just one bowl for mixing. It’s perfect for beginner bakers and experienced cooks alike.

5. Great with Cinnamon Honey Butter

The cinnamon honey butter adds an extra layer of sweetness and spice, making the cornbread even more decadent and flavorful.

this RECIPE

Ingredients

• Cornmeal
• All-purpose flour
• Baking powder
• Baking soda
• Salt
• Ground cinnamon
• Ground ginger
• Mashed sweet potatoes
• Buttermilk
• Eggs
• Honey
• Unsalted butter
• Vegetable oil

For Cinnamon Honey Butter:

• Unsalted butter (softened)
• Honey
• Ground cinnamon

Variations

• Spicy Kick: Add a pinch of cayenne pepper or ground chili powder to the cornbread for a little heat that pairs wonderfully with the sweet flavors.
• Cheesy Cornbread: Stir in some shredded cheddar cheese or pepper jack cheese for a cheesy twist that adds a rich flavor.
• Maple Syrup: If you don’t have honey, you can substitute maple syrup for a deeper, earthier sweetness.
• Gluten-Free: Swap out the all-purpose flour for a gluten-free flour blend to make this cornbread gluten-free.
• Nutty: Add a handful of chopped pecans or walnuts to the batter for some crunch and nuttiness.
• Vegan Version: Replace the eggs with flax eggs and use dairy-free butter and milk for a vegan-friendly option.

How to Make the Recipe

Step 1: Prepare the Oven and Pan

Preheat your oven to 375°F (190°C). Grease an 8-inch square baking pan or a round cake pan with butter or non-stick spray. You can also line the pan with parchment paper for easy removal.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, cinnamon, and ginger. Make sure everything is well combined.

Step 3: Mix Wet Ingredients

In a separate bowl, whisk together the mashed sweet potatoes, buttermilk, eggs, honey, melted butter, and vegetable oil until smooth.

Step 4: Combine Wet and Dry Ingredients

Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix, as this can lead to dense cornbread.

Step 5: Bake the Cornbread

Pour the batter into your prepared pan, spreading it evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.

Step 6: Make the Cinnamon Honey Butter

While the cornbread is baking, prepare the cinnamon honey butter by mixing softened butter, honey, and ground cinnamon in a small bowl. Stir until smooth and well combined.

Step 7: Cool and Serve

Allow the cornbread to cool in the pan for 5-10 minutes before transferring it to a wire rack. Slice the cornbread into squares and serve warm with the cinnamon honey butter.

Tips for Making the Recipe

• Use Fresh Sweet Potatoes: For the best flavor, use freshly cooked mashed sweet potatoes rather than canned ones. Roast or boil your sweet potatoes before mashing them.
• Don’t Overmix the Batter: Overmixing can result in dense cornbread. Stir the batter just until the ingredients are combined.
• Check for Doneness: The cornbread is done when it turns golden brown and a toothpick comes out clean when inserted into the center. Keep an eye on it towards the end of baking.
• Let the Cornbread Cool Slightly: Allow the cornbread to cool for a few minutes before cutting, so it holds together better and doesn’t crumble.
• Use Room Temperature Ingredients: Let your eggs and buttermilk come to room temperature for a smoother batter and better rise.

How to Serve

Cinnamon Honey Butter Sweet Potato Cornbread is perfect for a wide range of meals. Serve it alongside hearty soups, stews, or chili for a comforting meal, or pair it with roasted meats for a flavorful side dish. It’s also great at breakfast with a cup of coffee or tea, slathered with extra cinnamon honey butter. This cornbread can also be served as a snack or dessert, especially if you’re craving something sweet and comforting.

Make Ahead and Storage

Storing Leftovers

Store any leftover cornbread in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate it for up to a week.

Freezing

To freeze the cornbread, allow it to cool completely, then wrap it tightly in plastic wrap or aluminum foil. Freeze for up to 2 months. To reheat, simply thaw overnight and warm in the oven at 350°F (175°C) for 10-15 minutes.

Reheating

Reheat leftover cornbread in a 350°F (175°C) oven for 5-10 minutes or in the microwave for 20-30 seconds. For extra flavor, top with a bit of warm cinnamon honey butter before serving.

FAQs

1. Can I use regular butter instead of vegetable oil?

Yes, you can replace vegetable oil with melted butter for a richer flavor.

2. Can I make this cornbread ahead of time?

Yes, this cornbread can be made ahead of time and stored for a couple of days at room temperature or refrigerated.

3. Can I use a different type of sweetener instead of honey?

You can substitute maple syrup or agave nectar for honey in the recipe.

4. Can I add other spices to the cornbread?

Yes, you can add nutmeg, allspice, or even a touch of cloves for a more complex spiced flavor.

5. Can I use a different type of flour for this recipe?

You can substitute whole wheat flour for part of the all-purpose flour, though this may make the cornbread denser.

6. Can I make this cornbread without buttermilk?

If you don’t have buttermilk, you can make a substitute by adding a tablespoon of lemon juice or vinegar to a cup of milk. Let it sit for 5 minutes before using.

7. Can I freeze this cornbread?

Yes, you can freeze cornbread. Wrap it tightly and store in the freezer for up to 2 months. Reheat as needed.

8. How do I prevent the cornbread from becoming dry?

Make sure not to overbake the cornbread and store leftovers in an airtight container to keep it moist.

9. Can I make this recipe vegan?

Yes, you can make the recipe vegan by replacing the eggs with flax eggs and using dairy-free butter and plant-based milk.

10. Can I add mix-ins like cheese or bacon?

Yes, you can add shredded cheese, cooked bacon, or even chopped herbs to the cornbread for extra flavor.

Conclusion

Cinnamon Honey Butter Sweet Potato Cornbread is a comforting, flavorful twist on traditional cornbread. With its rich, moist texture and the perfect balance of sweet and savory flavors, it’s a dish that will quickly become a favorite at your table. Whether served as a side dish, snack, or dessert, this cornbread is guaranteed to delight your taste buds. Pair it with a dollop of cinnamon honey butter, and you have an unforgettable treat that’s perfect for any occasion!

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