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Irresistible Cinnamon Honey Butter Cornbread

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This cinnamon honey butter sweet potato cornbread is moist, tender, and packed with flavor, perfect for family gatherings, cozy dinners, or as a sweet treat with a cup of tea.

Ingredients

Scale
  • 1 cup mashed and cooked sweet potato
  • 1 cup all-purpose flour (or gluten-free flour blend)
  • 1 cup cornmeal
  • 1/3 cup brown sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 3/4 cup milk (dairy or non-dairy)
  • 2 large eggs, room temperature
  • 4 tablespoons unsalted butter, melted
  • 2 tablespoons honey
  • 1/2 cup unsalted butter, softened (for honey butter)
  • 2 tablespoons honey (for honey butter)
  • 1/2 teaspoon ground cinnamon (for honey butter)

Instructions

  1. Preheat your oven to 375°F (190°C). Grease your 9-inch baking dish with butter or non-stick spray and set aside.
  2. In a large mixing bowl, combine the flour, cornmeal, brown sugar, baking powder, salt, and cinnamon. Whisk together to ensure everything is evenly distributed.
  3. In a medium bowl, mash the cooked sweet potato until smooth. If you’d like an extra silky texture, you can blend it in a food processor.
  4. Add the milk, eggs, melted butter, and honey to the mashed sweet potato. Whisk until the mixture is smooth and well combined.
  5. Gradually pour the wet ingredients into the dry ingredients. Using a spatula, gently fold the mixture until just combined. Avoid overmixing—it’s okay if there are a few lumps.
  6. Pour the batter into the prepared baking dish, spreading it evenly with the spatula. Smooth the top but don’t press down too hard.
  7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. The edges should be golden and slightly crisp.
  8. While the cornbread is baking, prepare the cinnamon honey butter. In a small bowl, combine the softened butter, honey, and cinnamon. Mix until smooth and creamy.
  9. Let the cornbread cool for about 10 minutes before slicing. Serve warm with a generous dollop of cinnamon honey butter.

Notes

[‘Roast sweet potatoes for better flavor instead of boiling.’, ‘Avoid overmixing the batter to keep the cornbread light and fluffy.’, ‘Use room temperature eggs and milk for better mixing and even baking.’, ‘Test for doneness with a toothpick or skewer.’, ‘Serve warm for the best taste and texture.’]

Nutrition

Keywords: cornbread, cinnamon, honey butter, sweet potato, comfort food, easy recipe, kid-friendly, gluten-free option, dairy-free option

Find it online: https://blairrecipes.com/irresistible-cinnamon-honey-butter-cornbread-recipe/