Cinnamon Honey Butter Sweet Potato Cornbread
Cinnamon Honey Butter Sweet Potato Cornbread is a delightful take on a classic favorite, merging the rich flavors of sweet potatoes and cinnamon into a warm, moist bread. Topped with a luscious honey butter spread, this versatile dish serves as the perfect complement to any meal or as a sweet snack enjoyed with tea or coffee. Its easy preparation makes it accessible for cooks of all skill levels, while its comforting taste will surely make it a staple in your kitchen. Ideal for gatherings, family dinners, or holiday celebrations, this cornbread is sure to leave everyone wanting more.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Approximately 8 servings 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
- 2 large eggs
- ½ cup buttermilk
- ¼ cup unsalted butter, melted
- For honey butter: ½ cup unsalted butter, softened
- 3 tablespoons honey
- ½ teaspoon cinnamon
Instructions
- Pierce and microwave the sweet potato until soft (6-8 minutes). Let cool and mash.
- In a bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, cinnamon, and salt.
- In another bowl, mix mashed sweet potato with eggs, buttermilk, melted butter, and vanilla until smooth.
- Gently fold wet ingredients into dry until just combined.
- Preheat oven to 375°F (190°C) and grease a baking dish or skillet.
- Pour batter into prepared pan and bake for 25-30 minutes until golden brown.
- For honey butter: whisk softened butter with honey and cinnamon until fluffy.
- Cool cornbread slightly before slicing and serve warm with honey butter.
Nutrition
- Serving Size: 1 serving
- Calories: 205
- Sugar: 10g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg