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This Cinnamon Honey Butter Sweet Potato Cornbread is a delightful twist on traditional cornbread, combining the natural sweetness of sweet potatoes with the warmth of cinnamon and honey. It’s moist, flavorful, and perfect as a side dish or even as a dessert! Here’s how to make it:
Cinnamon Honey Butter Sweet Potato Cornbread
Ingredients
- For the Sweet Potato Cornbread:
- 1 cup mashed sweet potatoes (about 1 medium sweet potato, cooked and mashed)
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup honey
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg (optional)
- 1 cup milk
- 1/4 cup unsalted butter, melted
- 1 large egg
- For the Cinnamon Honey Butter:
- 1/2 cup unsalted butter, softened
- 2 tbsp honey
- 1/2 tsp ground cinnamon
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9-inch square baking dish or cast-iron skillet.
- Prepare the sweet potato cornbread batter:
- In a large mixing bowl, whisk together the cornmeal, flour, baking powder, salt, cinnamon, and nutmeg (if using).
- In a separate bowl, mix the mashed sweet potatoes, honey, milk, melted butter, and egg until smooth.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix.
- Bake the cornbread:
- Pour the batter into the prepared baking dish or skillet. Smooth the top with a spatula.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Make the cinnamon honey butter:
- While the cornbread is baking, mix the softened butter, honey, and cinnamon in a small bowl until smooth and creamy.
- Serve:
- Let the cornbread cool slightly before slicing. Serve warm with a dollop of cinnamon honey butter on top.
Tips
- Sweet potato prep: Roast or boil the sweet potato until tender, then mash it until smooth. You can also use canned sweet potato puree.
- Add-ins: Stir in 1/2 cup of chopped pecans or walnuts for extra texture.
- Storage: Store leftover cornbread in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. Reheat before serving.
This Cinnamon Honey Butter Sweet Potato Cornbread is a comforting and flavorful treat that’s perfect for fall gatherings, holiday meals, or anytime you’re craving something sweet and savory. Enjoy! 🍠🍯✨
