Cinnamon Honey Butter Sweet Potato Cornbread
Cinnamon Honey Butter Sweet Potato Cornbread is a delightful twist on a classic favorite that brings warmth and flavor to any table. Infused with the natural sweetness of sweet potatoes and the cozy aroma of cinnamon, this moist cornbread is topped with a luscious honey butter spread that elevates its taste. Perfect for family gatherings, brunch, or as a comforting side dish, this recipe is easy to make and sure to impress. Enjoy it warm out of the oven for the best experience!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 8 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup mashed sweet potato
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- ½ cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 2 large eggs
- ½ cup buttermilk
- ¼ cup unsalted butter, melted
Instructions
- Microwave the pierced sweet potato for 6-8 minutes until soft. Let cool and mash until smooth.
- In a large bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, cinnamon, and salt.
- In another bowl, mix mashed sweet potato, eggs, buttermilk, melted butter, and vanilla extract until smooth.
- Gradually fold wet ingredients into dry ingredients without overmixing.
- Preheat oven to 375°F (190°C). Grease an 8×8-inch baking dish or cast-iron skillet. Pour in batter and bake for 25-30 minutes or until a toothpick comes out clean.
- For cinnamon honey butter, whisk softened butter with honey and cinnamon until fluffy.
Nutrition
- Serving Size: 1 slice (75g)
- Calories: 215
- Sugar: 10g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg