Go Back
Cinnamon Honey Butter Sweet Potato Cornbread Recipe

Cinnamon Honey Butter Sweet Potato Cornbread

This cozy and delightful cornbread combines the warm flavors of cinnamon and honey with sweet potatoes, making it a crowd-pleaser that's perfect for any gathering.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course: Breakfast, Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cornbread
  • 1 cup mashed sweet potatoes about 1 medium sweet potato
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 cup milk
  • 1/4 cup vegetable oil
  • 2 large eggs
  • 1/4 cup honey
For the Cinnamon Honey Butter
  • 1/2 cup unsalted butter softened
  • 1/4 cup honey
  • 1 tsp ground cinnamon

Equipment

  • Oven
  • 8-inch square baking dish
  • Large Bowl
  • Medium bowl
  • Spatula

Method
 

  1. Step 1: Preheat your oven to 400°F (200°C). Grease an 8-inch square baking dish or line it with parchment paper.
  2. Step 2: If you haven't done so already, peel and cube the sweet potato. Boil in water until tender, about 15 minutes. Drain and mash until smooth. Measure out 1 cup of mashed sweet potatoes.
  3. Step 3: In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, salt, and cinnamon.
  4. Step 4: In another bowl, whisk together the mashed sweet potatoes, milk, vegetable oil, eggs, and honey until well combined.
  5. Step 5: Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are okay.
  6. Step 6: Pour the batter into the prepared baking dish, smoothing the top with a spatula. Bake for 25-30 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.
  7. Step 7: While the cornbread is baking, prepare the cinnamon honey butter. In a medium bowl, beat together the softened butter, honey, and cinnamon until smooth and well blended.
  8. Step 8: Once the cornbread is done, let it cool for a few minutes before cutting into squares. Serve warm with a generous dollop of cinnamon honey butter on top.

Notes

Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. You can also freeze it for about 3 months.