Cinnamon Honey Butter Sweet Potato Cornbread
Ingredients (Serves 8)
For the Cornbread
- 1 cup mashed cooked sweet potato (about 1 medium sweet potato)
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tbsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ cup unsalted butter, melted (plus more for greasing)
- ½ cup honey
- ½ cup light brown sugar
- 2 large eggs
- 1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar/lemon juice)
For the Cinnamon Honey Butter
- 4 tbsp unsalted butter, softened
- 2 tbsp honey
- ½ tsp ground cinnamon
- Pinch of sea salt
Instructions
1. Prepare the Sweet Potato
- Peel, cube, and boil (or roast) sweet potato until fork-tender.
- Mash until smooth, then let cool.
2. Make the Batter
- Preheat oven to 375°F (190°C). Grease a 9×9-inch baking pan or a cast-iron skillet.
- In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, and cinnamon.
- In another bowl, whisk mashed sweet potato, melted butter, honey, brown sugar, eggs, and buttermilk until smooth.
- Pour wet mixture into dry ingredients. Fold gently until just combined (don’t overmix).
3. Bake
- Spread batter evenly into the prepared pan.
- Bake for 30–35 minutes, or until golden brown and a toothpick inserted comes out clean.
4. Make the Cinnamon Honey Butter
- In a small bowl, mix softened butter, honey, cinnamon, and a pinch of salt until creamy.
5. Serve
- Brush warm cornbread with cinnamon honey butter right out of the oven.
- Slice and serve with extra cinnamon honey butter on the side.
Why This Recipe Works
Sweet potato keeps the cornbread extra moist
Cinnamon + honey add cozy holiday flavor
Perfect side dish for chili, BBQ, or holiday dinners
Works great in a skillet for crispy edges
Pro Tip: For extra decadence, swirl half of the cinnamon honey butter directly into the batter before baking for ribbons of sweetness throughout.
