Cinnamon Honey Butter Sweet Potato Cornbread

This Cinnamon Honey Butter Sweet Potato Cornbread is a delightful twist on classic cornbread, combining the natural sweetness of sweet potatoes with a hint of cinnamon and honey. Topped with a luscious homemade honey butter, this moist and flavorful cornbread is perfect for fall gatherings, holiday meals, or as a comforting side dish any time of year.

Ingredients

For the Sweet Potato Cornbread:

• 1 cup mashed sweet potatoes (about 1 medium sweet potato, baked or boiled and mashed)
• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1/4 cup honey
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 cup whole milk (or buttermilk for extra moisture)
• 1/4 cup unsalted butter, melted
• 2 large eggs

For the Cinnamon Honey Butter:

• 1/2 cup unsalted butter, softened
• 2 tablespoons honey
• 1/2 teaspoon ground cinnamon

Instructions

Step 1: Preheat and Prepare

1. Preheat your oven to 375°F (190°C). Grease an 8×8-inch square baking pan or a cast-iron skillet with butter or nonstick spray.

Step 2: Mix the Dry Ingredients

1. In a large mixing bowl, whisk together the cornmeal, all-purpose flour, baking powder, salt, and cinnamon until evenly combined.

Step 3: Combine the Wet Ingredients

1. In a separate bowl, whisk together the mashed sweet potatoes, honey, melted butter, eggs, and milk until smooth and well blended.

Step 4: Combine Wet and Dry Ingredients

1. Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to overmix; a few lumps are okay. The batter will be thick but pourable.

Step 5: Bake the Cornbread

1. Pour the batter into the prepared baking pan or skillet, spreading it out evenly.
2. Bake for 20–25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

Step 6: Make the Cinnamon Honey Butter

1. While the cornbread bakes, prepare the honey butter. In a small bowl, beat the softened butter, honey, and cinnamon together until smooth and creamy. Set aside at room temperature.

Step 7: Cool and Serve

1. Let the cornbread cool in the pan for 5–10 minutes before slicing.
2. Serve warm with a generous dollop of cinnamon honey butter on top.

Tips for Success

• Sweet Potato Prep: To make mashed sweet potatoes, bake or boil a medium sweet potato until tender, then peel and mash it until smooth. Let it cool slightly before adding it to the batter.
• Buttermilk Substitute: If you don’t have buttermilk, mix 1 cup of whole milk with 1 tablespoon of lemon juice or vinegar and let it sit for 5 minutes to thicken.
• Storage: Store leftover cornbread in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat slices in the microwave or oven for best results.
• Customizations: Add 1/2 cup of chopped pecans or walnuts to the batter for extra crunch, or sprinkle coarse sugar on top before baking for a sweet, crunchy crust.

Why You’ll Love This Recipe

This Cinnamon Honey Butter Sweet Potato Cornbread is a perfect balance of sweet and savory, with a moist crumb and rich flavor thanks to the addition of sweet potatoes and honey. The cinnamon honey butter takes it to the next level, adding a luxurious touch that complements the cornbread beautifully. Whether served as a side dish, dessert, or snack, this recipe is sure to become a family favorite. Dive into this cozy, spiced treat and savor every bite!