Cinnamon Honey Butter Sweet Potato Cornbread
This moist and slightly sweet cornbread, made with mashed sweet potatoes and jewel buttermilk, is topped with a warm cinnamon honey butter for the ultimate cozy comfort food.
Equipment
- Mixing Bowl
- 9x9 Baking Dish
- Whisk
- Oven
Ingredients
Sweet Potato Cornbread
- 2 large sweet potatoes peeled and cut into 1-inch cubes
- 1 ½ cups cornmeal
- ½ cup all-purpose flour spooned and leveled
- 2 tablespoons white sugar
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs beaten, room temperature
- 1 ¼ cups buttermilk shaken before measuring, room temperature
- ½ cup salted butter melted
- 2 tablespoons salted butter unmelted, for greasing
Cinnamon-Maple Butter
- ½ cup salted butter softened
- 2 tablespoons real maple syrup preferably grade A
- ½ teaspoon ground cinnamon
Instructions
- Peel and chop the sweet potatoes into 1-inch cubes. Boil in salted water until fork-tender, about 15 minutes. Drain and mash until smooth. Let cool slightly.
- Preheat oven to 375°F. Grease a 9x9-inch baking dish with 2 tablespoons of unmelted butter.
- In a large bowl, whisk together the cornmeal, flour, sugar, baking soda, and salt.
- In another bowl, beat the eggs and mix in the buttermilk and melted butter. Fold in the mashed sweet potatoes.
- Gradually add the wet mixture to the dry ingredients, stirring gently until just combined.
- Pour batter into the prepared baking dish. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- For the cinnamon honey butter, mix softened butter, maple syrup, and cinnamon until light and fluffy.
- Let cornbread rest for 10 minutes before slicing. Serve warm with cinnamon honey butter.
Notes
For a gluten-free option, substitute the all-purpose flour with a 1:1 gluten-free blend. Leftovers can be stored in an airtight container for up to 2 days or frozen for up to 3 months.