Oh yes — Cinnamon Honey Butter Sweet Potato Cornbread sounds amazing! Here’s a cozy, sweet, and buttery recipe that combines the warm flavors of cinnamon, honey, and sweet potatoes with classic cornbread goodness.
🍠 Cinnamon Honey Butter Sweet Potato Cornbread
Ingredients:
For the Cornbread:
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1 cup yellow cornmeal
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1 cup all-purpose flour
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1 tbsp baking powder
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½ tsp baking soda
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½ tsp salt
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1 tsp ground cinnamon
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½ tsp ground nutmeg (optional)
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1 cup mashed cooked sweet potato (about 1 medium sweet potato)
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2 large eggs
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¾ cup buttermilk (or milk + 1 tbsp vinegar)
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¼ cup unsalted butter, melted
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⅓ cup honey
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2 tbsp brown sugar (optional)
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1 tsp vanilla extract
For the Honey Cinnamon Butter:
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½ cup unsalted butter, softened
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3 tbsp honey
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1 tsp ground cinnamon
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Pinch of salt
Instructions:
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Preheat oven to 375°F (190°C). Grease an 8×8-inch baking pan or cast iron skillet.
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Prepare sweet potato: Roast or microwave the sweet potato until soft, then mash and let cool.
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Mix dry ingredients: In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
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Mix wet ingredients: In another bowl, whisk eggs, buttermilk, melted butter, honey, brown sugar, vanilla, and mashed sweet potato until smooth.
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Combine: Pour wet ingredients into dry and stir just until combined — don’t overmix.
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Bake: Pour batter into the prepared pan and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
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Make honey cinnamon butter: In a small bowl, mix softened butter, honey, cinnamon, and salt until well combined.
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Serve: Spread honey cinnamon butter over warm cornbread and enjoy!
Tips:
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Add chopped pecans or walnuts for crunch.
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Use maple syrup instead of honey for a different sweetness profile.
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Serve alongside chili, soup, or breakfast for a comforting touch.