Cinnamon Honey Butter Sweet Potato Cornbread: A Delicious Twist to a Classic Favorite
A warm, moist, and flavorful twist on traditional cornbread! This sweet potato cornbread is infused with cinnamon and topped with luscious honey butter, making it the perfect side dish or dessert for any occasion.
Ingredients
- 1 cupmashed sweet potato (about 1 medium sweet potato)
- 1 cupyellow cornmeal
- 1 cupall-purpose flour
- ½ cupgranulated sugar
- 1 teaspoonbaking powder
- ½ teaspoonbaking soda
- 1 teaspooncinnamon
- ½ teaspoonsalt
- 2 largeeggs, lightly beaten
- ½ cupbuttermilk
- ¼ cupunsalted butter, melted
- 1 teaspoonvanilla extract
- for the cinnamon honey butter
- ½ cupunsalted butter, softened
- 3 tablespoonshoney
- ½ teaspooncinnamon
Directions
- 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.