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Cinnamon Honey Butter Sweet Potato Cornbread Recipe

Cinnamon Honey Butter Sweet Potato Cornbread Recipe
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5 from 23 reviews

A comforting and moist Cinnamon Honey Butter Sweet Potato Cornbread recipe that’s perfect for the holiday season. This cornbread is naturally sweet, buttery, and exudes a warm, cozy flavor.

Ingredients

For the Sweet Potato Cornbread

  • 1 cup mashed cooked sweet potato (about 200 g; ~1 medium)
  • 1 cup yellow cornmeal (about 160 g)
  • 1 cup all-purpose flour (about 125 g)
  • 1/4 cup granulated sugar (50 g)
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup whole milk (120 ml)
  • 1/3 cup vegetable oil or melted butter (approx. 5 1/3 tbsp)
  • 2 large eggs
  • 2 tablespoons honey

For the Cinnamon Honey Butter

  • 1/2 cup unsalted butter, softened (113 g)
  • 2 tablespoons honey
  • 1/2 teaspoon ground cinnamon
  • Pinch of salt

Instructions

  1. Preheat & prep pan. Preheat oven to 375°F (190°C). Lightly grease an 8×8-inch baking dish or line it with parchment for easy removal.
  2. Mix dry ingredients. In a large bowl whisk together cornmeal, flour, sugar, baking powder, salt, and cinnamon until evenly combined.
  3. Combine wet ingredients. In a separate bowl mash the cooked sweet potato until smooth. Add milk, oil (or melted butter), eggs, and honey; whisk or stir until the mixture is silky and uniform.
  4. Combine wet & dry. Pour the wet mixture into the dry ingredients and stir gently just until combined. Do not overmix — a few small streaks are fine. Overmixing makes cornbread dense.
  5. Transfer to pan. Pour batter into the prepared baking dish and smooth the top with a spatula.
  6. Bake. Bake 25–30 minutes, until the edges are golden and a toothpick inserted near the center comes out clean or with just a few moist crumbs (not wet batter).
  7. Make the cinnamon honey butter. While the cornbread bakes (or right after), in a small bowl beat the softened butter with honey, cinnamon, and a pinch of salt until smooth and fluffy. Keep at room temperature for easy spreading or refrigerate if you prefer a firmer spread.
  8. Cool & serve. Let the cornbread cool in the pan 8–10 minutes, then slice. Serve warm with a generous smear of cinnamon honey butter.

Notes

  • Don’t overmix the batter to avoid a dense texture.
  • Properly measure flour and cornmeal for best results.
  • For a moister cornbread, consider swapping half the milk with plain yogurt or buttermilk.
  • If the top browns too quickly, tent with foil towards the end of baking.
  • Adjust sugar quantity based on preferred sweetness level.

Nutrition

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