Description
This Cinnamon Honey Butter Sweet Potato Cornbread is a delightful twist on classic cornbread, featuring the natural sweetness and moisture of mashed sweet potatoes combined with warm cinnamon flavor. Baked to golden perfection and served with a luscious cinnamon honey butter, this cornbread is an irresistible side dish or snack that perfectly balances sweet and savory.
Ingredients
Scale
Cornbread
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup mashed sweet potato (about 1 medium sweet potato, cooked and mashed)
- 1/2 cup milk
- 1/2 cup unsalted butter, melted
- 1 teaspoon vanilla extract
Cinnamon Honey Butter
- 1/2 cup unsalted butter, softened
- 2 tablespoons honey
- 1/2 teaspoon ground cinnamon
- Pinch of salt (optional)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C). Grease or line a 9×9-inch square baking dish or similar-sized pan with parchment paper to ensure the cornbread does not stick.
- Prepare the Cornbread Batter: In a large mixing bowl, whisk together the cornmeal, all-purpose flour, granulated sugar, baking powder, ground cinnamon, and salt to evenly distribute the dry ingredients.
- Mix Wet Ingredients: In a separate bowl, whisk the eggs thoroughly, then add the mashed sweet potato, milk, melted butter, and vanilla extract. Stir until the mixture is smooth and homogenous.
- Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and gently stir until just combined. Avoid overmixing to keep the cornbread tender.
- Pour and Spread Batter: Transfer the batter to the prepared baking dish and spread it out evenly for uniform baking.
- Bake the Cornbread: Bake in the preheated oven for 25-30 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs, indicating it is done baking.
- Cool Slightly: Let the cornbread cool in the pan for 5 minutes before transferring it to a wire rack to cool slightly. This makes it easier to slice and serve.
- Prepare Cinnamon Honey Butter: In a medium bowl, beat together the softened butter, honey, ground cinnamon, and salt (if using) until the mixture is smooth, creamy, and fluffy.
- Adjust Sweetness: Taste the cinnamon honey butter and add more honey if you prefer a sweeter spread.
- Serve: Slice the warm cornbread and generously spread the cinnamon honey butter on top for a rich, flavorful treat.
- Enjoy: Serve this cornbread alongside your favorite meal or enjoy it as a comforting snack on its own.
Notes
- For best results, use freshly cooked and mashed sweet potato, ensuring it is smooth without large chunks.
- You can substitute whole milk with a dairy-free alternative to make the recipe lactose-free.
- If you prefer a spicier flavor, add a pinch of nutmeg or ground cloves to the dry ingredients.
- Store leftover cornbread in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Reheat slices gently in the microwave or oven before serving to bring back softness.
- The cinnamon honey butter can be made ahead and refrigerated; bring it to room temperature and re-whip before serving.
