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Cinnamon Honey Butter Sweet Potato Cornbread Recipe

Cinnamon Honey Butter Sweet Potato Cornbread

This Cinnamon Honey Butter Sweet Potato Cornbread is not only a delicious addition to any meal, but it's also incredibly easy and quick to whip up. You are going to love how simple it is to make this delightful treat!
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course: Bread, Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cornbread
  • 1 cup sweet potato puree canned or homemade
  • 1/2 cup unsalted butter softened
  • 1/2 cup honey
  • 1/4 cup brown sugar
  • 2 large eggs
  • 1 cup buttermilk
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1 tbsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp salt

Equipment

  • 9-inch Square Baking Pan
  • Large bowl
  • Separate bowl

Method
 

  1. Step 1: Preheat your oven to 400°F (200°C). Grease a 9-inch square baking pan or line it with parchment paper.
  2. Step 2: In a large bowl, combine the sweet potato puree, softened butter, honey, and brown sugar. Mix until smooth. Add the eggs and buttermilk, and whisk until fully combined.
  3. Step 3: In a separate bowl, whisk together the cornmeal, all-purpose flour, baking powder, ground cinnamon, and salt.
  4. Step 4: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix.
  5. Step 5: Pour the batter into the prepared baking pan and spread it evenly. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  6. Step 6: Allow the cornbread to cool in the pan for about 10 minutes before slicing. Serve warm with additional honey butter on the side if desired.

Notes

Store in an airtight container at room temperature for up to 3 days. You can freeze it for up to 3 months.