Description
This Cinnamon Honey Butter Sweet Potato Cornbread is a moist and flavorful southern-inspired side dish perfect for fall meals and holiday dinners. Made with mashed sweet potato, cornmeal, and a hint of cinnamon, it’s topped with a luscious cinnamon honey butter that adds a touch of sweetness and warmth. Easy to prepare and bake, this cornbread delivers a comforting blend of textures and flavors.
Ingredients
Scale
For the Cornbread:
- 1 cup mashed cooked sweet potato
- 1 cup yellow cornmeal
- 3/4 cup all-purpose flour
- 1/4 cup brown sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 2 large eggs
- 1/2 cup milk
- 1/4 cup melted butter
- 2 tablespoons honey
For the Cinnamon Honey Butter:
- 1/2 cup unsalted butter, softened
- 2 tablespoons honey
- 1/2 teaspoon ground cinnamon
- Pinch of salt
Instructions
- Preheat and Prepare Pan: Preheat your oven to 375°F (190°C). Grease an 8×8-inch baking pan or line it with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the cornmeal, all-purpose flour, brown sugar, baking powder, salt, and cinnamon until well combined.
- Combine Wet Ingredients: In a separate bowl, mix the mashed cooked sweet potato with the eggs, milk, melted butter, and honey until the mixture is smooth and uniform.
- Mix Batter: Add the wet ingredients to the dry ingredients and stir gently just until combined. Avoid overmixing to maintain a tender texture in your cornbread.
- Bake Cornbread: Pour the batter into the prepared pan, spreading it evenly. Bake in the oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Slice: Remove the cornbread from the oven and let it cool slightly in the pan before slicing it into 9 pieces.
- Prepare Cinnamon Honey Butter: While the cornbread bakes or cools, beat the softened butter with honey, ground cinnamon, and a pinch of salt until the mixture is light and fluffy.
- Serve: Serve the warm slices of cornbread with a generous spread of cinnamon honey butter for a delicious and comforting treat.
Notes
- The cornbread is moist and slightly sweet, making it a perfect companion for fall meals or holiday dinners.
- You can prepare the cinnamon honey butter ahead of time and store it in the refrigerator for up to one week.
- Be careful not to overmix the batter to keep the cornbread light and tender.
