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Cinnamon Honey Butter Sweet Potato Cornbread

A comforting cornbread infused with sweet potato, honey, and cinnamon, perfect for chilly evenings and family gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Bread, Side Dish
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup sweet potato puree (cooked and cooled)
  • 1/2 cup butter, softened
  • 1/4 cup honey
  • 1/4 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 1 cup milk
  • 2 large eggs
Dry Ingredients
  • 1 1/2 cups cornmeal
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a large bowl, combine the softened butter, honey, brown sugar, sweet potato puree, milk, and eggs. Whisk until blended and smooth.
  3. In another bowl, whisk together the cornmeal, all-purpose flour, baking powder, salt, and cinnamon.
  4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing to keep the cornbread tender.
  5. Grease an 8x8 inch square baking dish or line it with parchment paper. Pour the batter into the dish, spreading evenly.
Baking
  1. Place in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Serving
  1. Allow the cornbread to cool slightly before slicing. Serve warm with a smear of honey butter on top.

Notes

For a dairy-free option, swap butter with coconut oil. You can also use almond or oat milk for a richer flavor. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for 2 months. Reheat at 350°F (175°C) for 10-15 minutes.