Cornbread is a beloved classic, but adding sweet potatoes and cinnamon honey butter elevates it to a whole new level. This recipe creates a moist, flavorful, and slightly sweet cornbread with a rich, buttery topping that makes it irresistible. Perfect as a side for holiday meals, barbecue feasts, or simply as a treat with coffee, this Cinnamon Honey Butter Sweet Potato Cornbread is bound to become a favorite in your kitchen.
Ingredients
See more similar products here: amzn.to/4ir5HDn
For the Cornbread:
- 1 cup mashed sweet potatoes (about 1 medium sweet potato)
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 2 large eggs
- 1 cup buttermilk
- 1/4 cup unsalted butter, melted
- 1/4 cup honey
- 1 teaspoon vanilla extract
For the Cinnamon Honey Butter:
- 1/2 cup unsalted butter, softened
- 3 tablespoons honey
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon vanilla extract
- Pinch of salt
Instructions
Step 1: Prepare the Sweet Potatoes
- Preheat the oven to 400°F (200°C).
- Poke the sweet potato with a fork and bake it for about 45 minutes or until soft.
- Once cooled, peel and mash the sweet potato until smooth. Measure out 1 cup and set aside.
Step 2: Make the Cornbread Batter
- Preheat the oven to 375°F (190°C) and grease a 9-inch baking pan or cast-iron skillet.
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a separate bowl, beat the eggs, then add buttermilk, melted butter, honey, vanilla extract, and mashed sweet potatoes. Mix until smooth.
- Gradually combine the wet ingredients with the dry ingredients, stirring until just combined.
- Pour the batter into the prepared pan and spread evenly.
Step 3: Bake the Cornbread
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cornbread to cool slightly before slicing.
Step 4: Prepare the Cinnamon Honey Butter
- In a small bowl, combine softened butter, honey, cinnamon, vanilla extract, and a pinch of salt.
- Whip together until smooth and creamy.
Step 5: Serve and Enjoy!
- Slice the warm cornbread and spread a generous amount of cinnamon honey butter on top.
- Serve with a drizzle of honey or a sprinkle of cinnamon for extra flavor.
Tips for the Best Cornbread
- Use fresh sweet potatoes for the best texture and flavor.
- Don’t overmix the batter—stir just until combined to avoid a dense cornbread.
- For extra crisp edges, bake the cornbread in a cast-iron skillet.
- Add mix-ins like chopped pecans or raisins for additional texture and sweetness.
Storage and Reheating
- Store leftover cornbread in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
- To reheat, warm slices in the oven at 300°F (150°C) for about 10 minutes or microwave for 20 seconds.
- Extra cinnamon honey butter can be refrigerated for up to 2 weeks.
This Cinnamon Honey Butter Sweet Potato Cornbread is the perfect blend of sweetness, warmth, and comforting texture. Whether for a cozy dinner or a holiday spread, it’s sure to impress!
