Cinnamon Honey Butter Sweet Potato Cornbread – A Step-by-Step Recipe

Cinnamon Honey Butter Sweet Potato Cornbread is a moist, flavourful, and slightly sweet Southern-inspired cornbread that combines the richness of sweet potatoes, the warmth of cinnamon, and the smoothness of honey butter. This easy-to-make cornbread is perfect for holiday dinners, family gatherings, or as a comforting side dish. Follow this step-by-step homemade cornbread recipe to create a delicious and wholesome treat!

Ingredients Required

Cornbread Batter:

• 1 cup mashed sweet potatoes (about 1 medium sweet potato, cooked and mashed)
• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1/2 cup granulated sugar (or honey for a natural sweetener)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/2 cup unsalted butter (melted)
• 2 large eggs
• 1 cup buttermilk
• 1 tsp vanilla extract

Cinnamon Honey Butter:

• 1/2 cup unsalted butter (softened)
• 3 tbsp honey
• 1/2 tsp cinnamon
• 1/2 tsp vanilla extract
• Pinch of salt

Step-by-Step Instructions

Step 1: Preheat and Prepare

1. Preheat the oven to 375°F (190°C).
2. Grease a 9×9-inch baking dish or cast-iron skillet with butter or non-stick spray.

Step 2: Prepare the Sweet Potatoes

1. Pierce a medium sweet potato with a fork and bake at 400°F (200°C) for 45 minutes or until soft.
2. Let it cool, then peel and mash until smooth.
3. Measure 1 cup mashed sweet potatoes and set aside.

Step 3: Mix the Dry Ingredients

1. In a large mixing bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, salt, and cinnamon.
2. Set aside.

Step 4: Mix the Wet Ingredients

1. In a separate bowl, whisk together mashed sweet potatoes, melted butter, eggs, buttermilk, and vanilla extract until well combined.
2. Gradually fold the wet mixture into the dry ingredients, stirring until just combined (do not overmix).

Step 5: Bake the Cornbread

1. Pour the batter into the prepared baking dish or skillet.
2. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
3. Let the cornbread cool for 10 minutes before slicing.

Step 6: Make the Cinnamon Honey Butter

1. In a small bowl, mix together softened butter, honey, cinnamon, vanilla extract, and a pinch of salt.
2. Whip until smooth and fluffy.
3. Serve alongside the warm cornbread.

Tips for the Best Cinnamon Honey Butter Sweet Potato Cornbread

• Use roasted sweet potatoes instead of canned for the best flavor and texture.
• Do not overmix the batter to keep the cornbread soft and tender.
• Serve warm with an extra drizzle of honey or maple syrup.
• Store leftovers in an airtight container for up to 3 days.

Serving Suggestions

• Pair with a warm bowl of chili or soup.
• Serve as a Thanksgiving side dish alongside turkey and gravy.
• Enjoy as a sweet breakfast treat with a cup of coffee or tea.

This Cinnamon Honey Butter Sweet Potato Cornbread is a delicious blend of sweet, spiced, and buttery flavours that will elevate any meal. Whether served as a side dish, snack, or holiday favourite, this cornbread is sure to impress. Try this homemade sweet potato cornbread recipe today and experience a taste of Southern comfort!

If you loved this recipe, don’t forget to share it. Happy baking!

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