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Cinnamon Honey Butter Sweet Potato Cornbread Recipe

Cinnamon Honey Butter Sweet Potato Cornbread Recipe

4.9 from 22 reviews

This Cinnamon Honey Butter Sweet Potato Cornbread is a delightful twist on traditional cornbread, with the added sweetness of mashed sweet potatoes and a flavorful cinnamon honey butter topping. Perfect for a cozy brunch or as a side dish with dinner.

Ingredients

Scale

Sweet Potato Cornbread:

  • 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. Pierce the sweet potato with a fork and microwave for 6-8 minutes or until soft. Let it cool, then mash until smooth.
  2. In a large bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, cinnamon, and salt.
  3. In another bowl, mix the mashed sweet potato, eggs, buttermilk, melted butter, and vanilla extract until smooth.
  4. Gradually fold the wet ingredients into the dry ingredients until just combined. Be careful not to overmix!
  5. Preheat your oven to 375°F (190°C). Grease an 8×8-inch baking dish or cast-iron skillet and pour the batter evenly into the pan.
  6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  7. In a small bowl, whisk together softened butter, honey, and cinnamon until fluffy.
  8. Transfer to a ramekin or serving bowl and refrigerate until ready to use.
  9. Let the cornbread cool slightly before slicing.
  10. Serve warm with a generous spread of cinnamon honey butter on top.

Nutrition

Keywords: Sweet Potato Cornbread, Cinnamon Honey Butter, Cornbread Recipe, Side Dish, Brunch Recipe