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Cinnamon Honey Butter Sweet Potato Cornbread Recipe

Cinnamon Honey Butter Sweet Potato Cornbread Recipe
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★★★★★

5.2 from 28 reviews

This Cinnamon Honey Butter Sweet Potato Cornbread is a moist, flavorful twist on traditional cornbread. Made with mashed sweet potatoes and infused with warm cinnamon and honey butter, it’s a perfect side for any meal or a comforting snack on its own.

Ingredients

Scale

Main Ingredients

  • 1 cup mashed sweet potato (about 1 medium sweet potato)
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • ½ cup granulated sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • 2 large eggs, lightly beaten
  • ½ cup buttermilk
  • ¼ cup unsalted butter, melted
  • 1 teaspoon vanilla extract

Cinnamon Honey Butter

  • ½ cup unsalted butter, softened
  • 3 tablespoons honey
  • ½ teaspoon cinnamon

Instructions

  1. Prepare Sweet Potato: Pierce the sweet potato with a fork and microwave for 6-8 minutes until soft. Let it cool completely, then mash it until smooth to incorporate into the batter easily.
  2. Mix Dry Ingredients: In a large bowl, whisk together yellow cornmeal, all-purpose flour, granulated sugar, baking powder, baking soda, cinnamon, and salt to create a well-blended dry mixture.
  3. Combine Wet Ingredients: In a separate bowl, blend the mashed sweet potato with lightly beaten eggs, buttermilk, melted unsalted butter, and vanilla extract until smooth to ensure an even texture.
  4. Combine Wet and Dry Mixtures: Gradually fold the wet ingredients into the dry ingredients until just combined. Avoid overmixing to keep the cornbread tender.
  5. Prepare Baking Dish and Preheat Oven: Preheat your oven to 375°F (190°C). Grease an 8×8-inch baking dish or a cast-iron skillet to prevent sticking and pour the batter evenly into the pan.
  6. Bake the Cornbread: Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean, indicating the cornbread is perfectly cooked through.
  7. Make Cinnamon Honey Butter: While the cornbread bakes, whisk together softened unsalted butter, honey, and cinnamon in a small bowl until fluffy to create a sweet, spiced butter topping.
  8. Serve and Store: Transfer the cinnamon honey butter to a ramekin or serving bowl and refrigerate until ready to use. Serve the cornbread warm with the butter spread generously on top.

Notes

  • Microwaving the sweet potato speeds up the cooking process but you can bake it in the oven if preferred.
  • Do not overmix the batter, as that can make the cornbread tough instead of light and fluffy.
  • If you don’t have buttermilk, you can substitute with milk plus 1 tablespoon vinegar or lemon juice and let it sit for 5 minutes.
  • This cornbread pairs beautifully with chili, soups, or a hearty breakfast.
  • Store leftover cornbread and cinnamon honey butter in the refrigerator and reheat gently before serving.

Nutrition

Keywords: Sweet Potato Cornbread, Cinnamon Honey Butter, Southern Cornbread, Sweet Potato Recipes, Holiday Bread, Comfort Food

Find it online: https://platedandproud.com/cinnamon-honey-butter-sweet-potato-cornbread-recipe/