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Cinnamon Honey Butter Sweet Potato Cornbread

Cinnamon Honey Butter Sweet Potato Cornbread

This delightful Cinnamon Honey Butter Sweet Potato Cornbread brings together the sweetness of sweet potatoes, warmth from cinnamon, and the richness of honey butter. It makes a perfect side dish for your meals or a comforting snack on its own.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Side Dish
Cuisine American
Servings 4 People
Calories 200 kcal

Equipment

  • 1 mixing bowl
  • 1 whisk
  • 1 baking dish (9x9 inches)
  • 1 oven
  • 1 fork or potato masher
  • 1 measuring cups and spoons

Ingredients
  

  • 1 cup all-purpose flour
  • 1 cup cornmeal
  • ½ cup granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 cup cooked and mashed sweet potatoes
  • 1 cup buttermilk Can substitute with regular or non-dairy milk.
  • ¼ cup vegetable oil
  • 2 large eggs
  • ¼ cup honey
  • ½ cup unsalted butter, softened
  • ¼ cup honey (for butter)
  • 1 teaspoon ground cinnamon (for butter)

Instructions
 

  • Preheat your oven to 400°F (200°C).
  • In a mixing bowl, combine the all-purpose flour, cornmeal, sugar, baking powder, salt, and ground cinnamon. Whisk until well blended.
  • In a separate bowl, mix together the mashed sweet potatoes, buttermilk, vegetable oil, eggs, and honey until smooth.
  • Pour the sweet potato mixture into the dry ingredients and stir until just combined. Be careful not to over-mix.
  • Grease your baking dish and pour the cornbread batter into it, spreading it evenly.
  • Bake in the preheated oven for about 25 minutes, or until a toothpick inserted in the center comes out clean.
  • While the cornbread is baking, prepare the cinnamon honey butter. In a small bowl, combine softened butter, honey, and ground cinnamon. Mix until smooth and well incorporated.
  • Once the cornbread is done baking, let it cool slightly before slicing. Serve warm with cinnamon honey butter spread on top.

Notes

For a richer flavor, you can add a pinch of nutmeg to the dry ingredients.
Feel free to substitute the buttermilk with regular milk or a non-dairy alternative if desired.
This cornbread can be stored in an airtight container at room temperature for up to 3 days. Reheat before serving for the best taste.