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Cinnamon Honey Butter Sweet Potato Cornbread

Moist and fluffy cornbread infused with sweet potato and warm cinnamon, perfect for family gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Breads, Side Dish
Cuisine: American, Southern
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup cornmeal
  • 1 cup flour All-purpose or whole wheat flour can be used.
  • 1/2 cup brown sugar
  • 1 tablespoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
Wet Ingredients
  • 1 cup sweet potato puree About 1 medium sweet potato, peeled and cooked.
  • 1/2 cup milk Can use dairy or non-dairy milk.
  • 1/4 cup honey
  • 2 units eggs
  • 1/4 cup melted butter Can substitute with coconut oil for a dairy-free option.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. If not already done, peel and cook the sweet potato until tender, then mash or puree.
  3. In a large bowl, whisk together cornmeal, flour, brown sugar, baking powder, cinnamon, and salt.
  4. In another bowl, combine sweet potato puree, milk, honey, and eggs until smooth.
  5. Gently mix wet ingredients into dry ingredients until just combined; lumps are okay.
  6. Pour the batter into a greased 9-inch square baking dish or a round cake pan.
  7. Bake for about 25-30 minutes, or until a toothpick inserted comes out clean.
  8. Allow to cool for 10 minutes before transferring to a wire rack. Serve warm with honey butter.

Notes

For a healthier spin, consider using whole wheat flour or substituting applesauce for butter. Don’t skip the cooling step to enhance flavor.