Cinnamon Honey Sweet Potato Cornbread (Print Version)
Moist, golden cornbread infused with sweet potatoes and served with cinnamon honey butter for the ultimate comfort side dish.
# Ingredients:
→ For the Cornbread
01 -
1 cup mashed sweet potatoes (roasted or steamed)
02 -
1 cup yellow cornmeal
03 -
1 cup all-purpose flour
04 -
1/4 cup honey
05 -
1 tablespoon baking powder
06 -
1/2 teaspoon salt
07 -
2 large eggs
08 -
1/2 cup melted butter
09 -
1 cup buttermilk
→ For the Cinnamon Honey Butter
10 -
1/2 cup softened butter
11 -
1/4 cup honey
12 -
1/2 teaspoon ground cinnamon
# Steps:
01 -
Set oven to 375°F (190°C). Grease a 9-inch baking dish or cast-iron skillet.
02 -
In a large bowl, whisk together cornmeal, flour, baking powder, and salt.
03 -
In another bowl, combine mashed sweet potatoes, honey, eggs, melted butter, and buttermilk until smooth and creamy.
04 -
Gradually add the wet ingredients into the dry ingredients, stirring gently until just combined. Avoid overmixing for a tender crumb.
05 -
Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. The top should be golden and slightly crisp.
06 -
While baking, whip together softened butter, honey, and cinnamon until smooth and fluffy.
07 -
Spread the cinnamon honey butter over warm cornbread and enjoy!
# Notes:
01 -
Roast your sweet potatoes for deeper flavor.
02 -
Don't overmix the batter to keep the cornbread soft.
03 -
This recipe pairs perfectly with soups, BBQ, or holiday meals.
04 -
Store leftovers in an airtight container for up to 3 days or freeze for up to 2 months.