Cinnamon Honey Butter Sweet Potato Cornbread
This delightful cornbread combines the sweetness of honey, the warmth of cinnamon, and the rich flavor of sweet potatoes. Perfect as a side dish or a standalone treat, this moist and flavorful cornbread will elevate any meal.
Equipment
- 1 mixing bowls
- 1 whisk
- 1 measuring cups and spoons
- 1 9x9 inch baking pan
- 1 oven
- 1 spatula
Ingredients
- 1 cup mashed sweet potatoes cooked and cooled
- 1 cup cornmeal
- 1 cup all-purpose flour
- ¼ cup honey
- ¼ cup brown sugar
- ½ cup milk
- ½ cup unsalted butter melted
- 2 large eggs
- 1 tablespoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon salt
Instructions
- Preheat the oven to 400°F (200°C) and grease a 9x9 inch baking pan.
- In a large mixing bowl, combine the mashed sweet potatoes, honey, brown sugar, milk, melted butter, and eggs. Mix until well combined.
- In another bowl, whisk together the cornmeal, all-purpose flour, baking powder, cinnamon, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix.
- Pour the batter into the prepared baking pan and smooth the top with a spatula.
- Bake in the preheated oven for 25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cornbread to cool slightly before cutting into 8 squares and serving.
Notes
For a richer flavor, you can increase the amount of cinnamon or add chopped nuts or raisins into the batter.
This cornbread pairs beautifully with chili, barbecue, or simply a dollop of cinnamon honey butter on top.