Cinnamon Honey Butter Sweet Potato Cornbread
Soft, sweet, and spiced just right, this cornbread pairs the earthy taste of sweet potatoes with a luscious cinnamon honey butter, making every bite heavenly.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Total Time: 1 hr
- Yield: 9 servings
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup mashed sweet potatoes (about 2 medium sweet potatoes)
- 1⁄2 cup melted butter
- 1⁄2 cup honey
- 1⁄2 cup buttermilk
- 2 large eggs
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1 tablespoon baking powder
- 1 teaspoon cinnamon
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon nutmeg
- For the Cinnamon Honey Butter:
- 1⁄2 cup unsalted butter, softened
- 2 tablespoons honey
- 1⁄2 teaspoon cinnamon
Instructions
1. Preheat your oven to 400°F (204°C). Grease a 9×9 inch baking dish or line it with parchment paper.
2. In a large bowl, combine the mashed sweet potatoes, melted butter, honey, buttermilk, and eggs. Mix until well combined.
3. In another bowl, sift together the flour, cornmeal, baking powder, cinnamon, salt, and nutmeg.
4. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix.
5. Pour the batter into the prepared baking dish, spreading it evenly.
6. Bake in the preheated oven for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
7. While the cornbread is baking, prepare the cinnamon honey butter. In a small bowl, combine the softened butter, honey, and cinnamon. Mix until smooth and creamy.
8. Once the cornbread is done, let it cool slightly before serving. Cut into squares and serve warm with a generous spread of cinnamon honey butter.
Notes
For a smoother texture, puree the sweet potatoes using a food processor before adding them to the batter.
The honey butter can be made ahead and stored in the refrigerator for up to a week.
Serve this cornbread as a side to chili, stews, or enjoy on its own as a sweet snack.
Leftover roasted sweet potatoes add extra flavor to this recipe.
For a twist, substitute maple syrup for honey in the butter.