Description
Cinnamon Honey Butter Sweet Potato Cornbread is a delightful Southern-inspired twist on traditional cornbread, blending the earthy sweetness of sweet potatoes with warm cinnamon, rich butter, and golden honey. Moist, tender, and bursting with comforting flavors, this cornbread bridges the gap between savory and sweet, making it perfect for holidays, family dinners, and cozy gatherings.
Ingredients
🍠 For the Sweet Potato Cornbread
- 1 cup mashed sweet potatoes
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- ½ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 2 large eggs
- ½ cup unsalted butter, melted
- ½ cup honey
- 1 cup buttermilk
- 1 teaspoon vanilla extract
🍯 For the Cinnamon Honey Butter
- ½ cup unsalted butter, softened
- 3 tablespoons honey
- ½ teaspoon ground cinnamon
- Pinch of salt
Instructions
Step 1: Prepare the Oven and Pan
Preheat your oven to 375°F (190°C).
Grease an 8×8-inch baking dish or cast-iron skillet.
Set aside.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together:
- Cornmeal
- Flour
- Sugar
- Baking powder
- Salt
- Cinnamon
Mix until fully combined.
Step 3: Combine the Wet Ingredients
In another bowl, whisk together:
- Mashed sweet potatoes
- Eggs
- Melted butter
- Honey
- Buttermilk
- Vanilla extract
Mix until smooth.
Step 4: Make the Batter
Pour the wet ingredients into the dry ingredients.
Stir gently until just combined.
Do not overmix.
A few lumps are perfectly fine.
Overmixing may lead to dense cornbread.
Step 5: Bake the Cornbread
Pour the batter into the prepared baking dish.
Bake for 25–30 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
Allow to cool slightly before serving.
Meanwhile, mix softened butter, honey, cinnamon, and salt to create the honey butter.
Spread or drizzle over warm cornbread.
Notes
- Roast sweet potatoes for deeper flavor.
- Do not overmix the batter.
- Use room-temperature ingredients for even mixing.
- A cast-iron skillet creates a crisp edge.
- Let the cornbread cool slightly before slicing.
- Serve warm for the best texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 320
- Sugar: 20g
- Sodium: 280mg
- Carbohydrates: 44g
- Protein: 5g