Description

This Cinnamon Honey Butter Sweet Potato Cornbread is a warm, flavorful treat, perfect for any occasion. The natural sweetness of mashed sweet potatoes blends perfectly with the comforting texture of cornbread, while the cinnamon honey butter adds a rich, indulgent finish. It’s the ideal combination of sweet and savory, making it a crowd-pleaser for family dinners, holiday gatherings, or just a cozy snack.

Ingredients

Scale

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
¼ cup honey
1 tablespoon baking powder
½ teaspoon salt
2 large eggs
1 cup milk
¼ cup unsalted butter, melted
1 teaspoon vanilla extract
1 teaspoon cinnamon (for added flavor)

For the Cinnamon Honey Butter:

½ cup (1 stick) unsalted butter, softened
2 tablespoons honey
½ teaspoon cinnamon
A pinch of salt

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Instructions

1️⃣ Preheat the oven: Preheat your oven to 375°F (190°C). Grease an 8×8-inch baking dish or a similar size pan.

2️⃣ Prepare the cornbread batter: In a large bowl, combine the mashed sweet potatoes, cornmeal, flour, honey, baking powder, salt, and cinnamon. Mix until well combined.

3️⃣ Add wet ingredients: In a separate bowl, whisk the eggs, milk, melted butter, and vanilla extract together. Add this mixture to the dry ingredients and stir until smooth.

4️⃣ Bake the cornbread: Pour the batter into the prepared baking dish and spread it out evenly. Bake for 25-30 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.

5️⃣ Make the cinnamon honey butter: While the cornbread is baking, beat the softened butter, honey, cinnamon, and a pinch of salt together in a small bowl until smooth and creamy.

6️⃣ Cool and serve: Once the cornbread is baked, let it cool for a few minutes before slicing. Serve the warm cornbread with the cinnamon honey butter on top for an extra sweet touch.

Notes

Sweet Potato Tip: Be sure to fully cook and mash the sweet potato before adding it to the batter for the smoothest texture.
Butter Variation: You can experiment with different types of honey (e.g., clover or wildflower) for slightly different flavors in the cornbread and butter.
Storage: Leftover cornbread can be stored in an airtight container for up to 3 days. Reheat it in the microwave or oven for a few minutes before serving.
Make it gluten-free: To make this cornbread gluten-free, use a gluten-free all-purpose flour blend in place of regular flour.

Prep Time: 10 minutes
Cook Time: 25-30 minutes