Cinnamon Honey Butter Sweet Potato Cornbread
Ingredients:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup cooked sweet potato, mashed
- 1 cup milk
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 1/4 cup honey
- 1/4 cup unsalted butter, softened (for honey butter topping)
- 2 tablespoons honey (for honey butter topping)
- 1/2 teaspoon ground cinnamon (for honey butter topping)
Directions:
1. Preheat oven to 375°F (190°C). Grease a 9-inch square baking pan.
2. In a large bowl, whisk together cornmeal, flour, sugar, baking powder, salt, and cinnamon.
3. In another bowl, combine mashed sweet potatoes, milk, eggs, melted butter, and honey. Mix well.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Pour the batter into the prepared pan and smooth the top.
6. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
7. While the cornbread is baking, prepare the honey butter by mixing softened butter, honey, and cinnamon in a small bowl.
8. Once the cornbread is done, let it cool slightly, then spread the cinnamon honey butter over the warm cornbread before serving.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 320 kcal | Servings: 8 servings
Tips:
Use freshly grated cinnamon for a more vibrant flavor in both the batter and honey butter.
Serve warm with an additional drizzle of honey for extra sweetness and moisture.