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Cinnamon Honey Butter Sweet Potato Cornbread Recipe

Cinnamon Honey Butter Sweet Potato Cornbread

A warm and cozy delight that combines the traditional flavors of cornbread with sweet potatoes and a touch of cinnamon honey butter—perfect for family gatherings and sharing with friends.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course: Dessert, Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cornbread
  • 1 cup mashed sweet potatoes cooked and cooled
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tbsp baking powder
  • 1/2 teaspoon salt
  • 1 cup milk your favorite type
  • 1/4 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
For the Cinnamon Honey Butter
  • 1/2 cup unsalted butter softened
  • 1/4 cup honey
  • 1 teaspoon ground cinnamon

Equipment

  • Mixing Bowl
  • Baking Dish
  • Hand Mixer

Method
 

  1. Step 1: Preheat your oven to 400°F (200°C) and grease an 8-inch square baking dish or line it with parchment paper.
  2. Step 2: In a large mixing bowl, combine the cornmeal, flour, sugar, baking powder, and salt. Mix well to combine these dry ingredients.
  3. Step 3: In another bowl, whisk together the milk, vegetable oil, eggs, vanilla extract, and mashed sweet potatoes until you have a smooth mixture.
  4. Step 4: Pour the wet ingredients into the dry ingredients and stir until just combined. Remember, do not overmix; a few lumps are perfectly fine!
  5. Step 5: Pour the batter into your prepared baking dish and smooth out the top with a spatula.
  6. Step 6: Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  7. Step 7: Allow the cornbread to cool in the pan for a few minutes before transferring it to a wire rack to cool completely.
  8. Step 8: In a medium bowl, combine the softened butter, honey, and ground cinnamon to make the cinnamon honey butter.
  9. Step 9: Beat with a hand mixer or a fork until well combined and fluffy. Transfer to a serving dish and refrigerate until ready to serve.

Notes

Store leftover cornbread in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week. Slice and freeze for up to 3 months.