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Cinnamon Honey Butter Sweet Potato Cornbread Recipe

Cinnamon Honey Butter Sweet Potato Cornbread Recipe
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★★★★★

5.3 from 21 reviews

This Cinnamon Honey Butter Sweet Potato Cornbread is a delightful blend of sweet potato and cornmeal, infused with warm cinnamon and topped with a luscious cinnamon honey butter. Perfectly moist and subtly sweet, it makes a comforting side dish or snack, ideal for autumn and holiday dinners.

Ingredients

Scale

Cornbread

  • 1 cup mashed sweet potato (about 1 medium 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, lightly beaten
  • ½ cup buttermilk
  • ¼ cup unsalted butter, melted
  • 1 teaspoon vanilla extract

Cinnamon Honey Butter

  • ½ cup unsalted butter, softened
  • 3 tablespoons honey
  • ½ teaspoon cinnamon

Instructions

  1. Cook Sweet Potato: Pierce the sweet potato with a fork and microwave for 6-8 minutes or until soft. Let it cool, then mash until smooth to ensure a creamy texture in the cornbread batter.
  2. Mix Dry Ingredients: In a large bowl, whisk together the cornmeal, all-purpose flour, granulated sugar, baking powder, baking soda, cinnamon, and salt to evenly distribute the leavening agents and spices.
  3. Combine Wet Ingredients: In another bowl, mix the mashed sweet potato, lightly beaten eggs, buttermilk, melted unsalted butter, and vanilla extract until smooth, creating a well-incorporated wet mixture.
  4. Combine Wet and Dry: Gradually fold the wet ingredients into the dry ingredients until just combined. Avoid overmixing to keep the cornbread tender and moist.
  5. Prepare Baking Dish: Preheat your oven to 375°F (190°C). Grease an 8×8-inch baking dish or cast-iron skillet thoroughly with butter or oil to prevent sticking and for a crisp crust.
  6. Bake Cornbread: Pour the batter evenly into the prepared pan. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean, indicating doneness.
  7. Make Cinnamon Honey Butter: In a small bowl, whisk together the softened butter, honey, and cinnamon until fluffy and smooth, perfect for spreading on the warm cornbread.
  8. Chill Butter: Transfer the cinnamon honey butter to a ramekin or serving bowl and refrigerate until ready to serve so it holds its shape.
  9. Cool and Serve: Let the cornbread cool slightly before slicing. Serve warm with a generous spread of cinnamon honey butter on top for the best flavor experience.

Notes

  • For a crispy crust, bake the cornbread in a preheated cast-iron skillet greased with butter or oil before adding the batter.
  • Microwaving the sweet potato speeds up preparation without sacrificing flavor or texture.
  • Be careful not to overmix the batter to avoid tough cornbread.
  • Use fresh cinnamon for the best flavor in both the cornbread and the butter.
  • Store leftover cinnamon honey butter in the refrigerator and bring to room temperature before serving.

Nutrition

Keywords: sweet potato cornbread, cinnamon honey butter, fall recipes, cornbread recipe, sweet potato recipes, baked cornbread, comfort food, holiday side dish

Find it online: https://tastemadebyclara.com/cinnamon-honey-butter-sweet-potato-cornbread-recipe/