Description
Cinnamon Honey Butter Sweet Potato Cornbread is a sweet and savory twist on traditional cornbread. Made with mashed sweet potatoes, it’s moist, fluffy, and full of flavor. The addition of cinnamon and honey butter makes it an irresistible treat that’s perfect for fall, holiday dinners, or any occasion when you want a comforting, flavorful bread
Ingredients
Scale
For the Cornbread:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg (optional)
- 1/2 cup unsalted butter, melted
- 1 cup mashed sweet potatoes (about 1 medium sweet potato)
- 2 large eggs
- 1/2 cup milk
- 1 tsp vanilla extract
For the Cinnamon Honey Butter:
- 1/2 cup unsalted butter, softened
- 2 tbsp honey
- 1 tsp ground cinnamon
- 1/4 tsp salt
Instructions
- Prepare the Sweet Potatoes:
- Preheat your oven to 350°F (175°C).
- Pierce the sweet potato with a fork a few times and microwave it for about 5-7 minutes, or until it’s soft. Alternatively, you can bake it in the oven at 400°F (200°C) for about 45 minutes until tender.
- Once cooked, peel the skin off and mash the sweet potato until smooth. You’ll need about 1 cup of mashed sweet potatoes.
- Make the Cornbread Batter:
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, salt, cinnamon, and nutmeg (if using).
- In a separate bowl, whisk together the melted butter, mashed sweet potatoes, eggs, milk, and vanilla extract until smooth and well combined.
- Add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to overmix to avoid a dense cornbread.
- Bake the Cornbread:
- Pour the batter into a greased 8×8-inch baking dish or a similarly sized baking pan.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean or with just a few crumbs.
- Allow the cornbread to cool in the pan for about 5 minutes before transferring to a wire rack to cool further.
- Make the Cinnamon Honey Butter:
- While the cornbread is baking, make the cinnamon honey butter. In a small bowl, beat together the softened butter, honey, cinnamon, and salt until smooth and fluffy.
- You can adjust the amount of honey or cinnamon to your taste preference.
- Serve:
- Slice the warm cornbread and serve with a generous dollop of cinnamon honey butter on top. It’s also delicious served with a drizzle of honey or maple syrup!
Notes
- If you want an even richer flavor, you can add a bit of buttermilk instead of regular milk to the batter.
- This cornbread can be made ahead of time and reheated. Store it in an airtight container at room temperature for up to 2-3 days, or in the refrigerator for up to 5 days.
- For an extra burst of flavor, you can fold in some chopped pecans or raisins into the batter.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Category: Side Dish, Bread
- Method: Baked
- Cuisine: American