Cinnamon Honey Butter Sweet Potato Cornbread
This sweet and savory cornbread blends mashed sweet potatoes with warm spices, and is topped with a dreamy cinnamon honey butter. Moist, fluffy, and perfect for cozy meals or festive dinners.
Equipment
- Mixing Bowl
- 8×8-inch Baking Pan or Skillet
- Whisk
Ingredients
Cornbread
- 1 cup mashed sweet potatoes about 1 large sweet potato
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup sugar or honey
- 1 tbsp baking powder
- 1/2 tsp salt
- 2 large eggs
- 1/2 cup milk or buttermilk
- 1/4 cup melted butter
Cinnamon Honey Butter
- 1/2 cup unsalted butter softened
- 2 tbsp honey
- 1 tsp ground cinnamon
- pinch of salt
Instructions
- Cook sweet potatoes by boiling or baking. Peel and mash until smooth. Let cool slightly.
- Whisk together cornmeal, flour, sugar or honey, baking powder, and salt in a mixing bowl.
- In another bowl, whisk eggs, milk, and melted butter. Stir in the mashed sweet potatoes.
- Combine dry ingredients with wet ingredients and stir until just combined. Pour into greased 8×8-inch baking pan or skillet.
- Bake at 375°F (190°C) for 25–30 minutes or until a toothpick inserted comes out clean. Cool for 10 minutes.
- Mix softened butter, honey, cinnamon, and pinch of salt in a small bowl until smooth.
- Serve cornbread warm with a generous spread of cinnamon honey butter.
Notes
Use buttermilk for extra moisture and flavor. Try folding in pecans or adding maple syrup for variations. Prepare sweet potatoes ahead to save time.