Cinnamon Honey Butter Sweet Potato Cornbread

Cinnamon Honey Butter Sweet Potato Cornbread

Sweet Potato Cornbread is a delicious twist on traditional cornbread, combining the natural sweetness of mashed sweet potatoes with the rich flavors of honey and cornmeal.

This version is extra special because it’s paired with a smooth and creamy cinnamon honey butter, making it the perfect side dish for any meal.

Whether you’re serving it with chili, barbecue, or as a comforting snack, this cornbread is moist, flavorful, and absolutely irresistible!

If you’re looking for more delicious recipes like this, visit tinsuf.com for inspiration and cooking tips.

Ingredients for the Sweet Potato Cornbread

1 cup mashed sweet potatoes

1 cup yellow cornmeal

1 cup all-purpose flour

¼ cup honey

1 tablespoon baking powder

½ teaspoon salt

½ teaspoon ground cinnamon (optional, for extra warmth)

1 cup milk

2 eggs

¼ cup melted butter

For more ingredient substitutions and variations, check out tinsuf.com to make this recipe fit your dietary needs!

Ingredients for the Cinnamon Honey Butter

½ cup unsalted butter, softened

2 tablespoons honey

½ teaspoon ground cinnamon

¼ teaspoon vanilla extract (optional, for extra flavor)

This butter takes the cornbread to the next level! You can find more unique butter spreads and flavor combinations at tinsuf.com.

Instructions for the Sweet Potato Cornbread

Step 1: Preheat the Oven

Preheat your oven to 375°F (190°C). Grease a 9×9-inch baking dish or line it with parchment paper for easy removal.

Step 2: Prepare the Sweet Potatoes

If you haven’t already, cook and mash the sweet potatoes until smooth. You can boil, roast, or microwave them.

Step 3: Mix the Dry Ingredients

In a large mixing bowl, whisk together the cornmeal, flour, baking powder, salt, and cinnamon (if using).

Step 4: Combine the Wet Ingredients

In another bowl, whisk together the mashed sweet potatoes, honey, milk, eggs, and melted butter until well combined.

Step 5: Mix Everything Together

Slowly add the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix, as this can make the cornbread dense.

Step 6: Bake the Cornbread

Pour the batter into the prepared baking dish and spread it evenly. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.

Let the cornbread cool for at least 10 minutes before serving.

For additional baking tips and tricks, visit tinsuf.com for expert advice.

Instructions for the Cinnamon Honey Butter

Step 1: Whip the Butter

In a small bowl, beat the softened butter with a hand mixer or whisk until light and fluffy.

Step 2: Add the Honey and Cinnamon

Mix in the honey, cinnamon, and vanilla extract (if using) until smooth and well combined.

Step 3: Serve and Enjoy

Spread the cinnamon honey butter over warm slices of sweet potato cornbread and enjoy!

Serving Suggestions & Storage

Serve warm with an extra drizzle of honey for a sweeter touch.

Store leftover cornbread in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.

The cinnamon honey butter can be stored in the refrigerator for 1 week—just let it soften before spreading!

Why You’ll Love This Recipe

✔ Moist & Flavorful – The sweet potatoes add natural moisture, making the cornbread soft and tender.

✔ Perfectly Sweet – A balance of honey and cinnamon enhances the classic cornbread taste.

✔ Easy to Make – Simple ingredients and straightforward steps make this a foolproof recipe.

✔ Versatile – Pairs well with savory dishes like soups, stews, or grilled meats.

If you’re looking for more mouthwatering recipes, be sure to check out tinsuf.com for more culinary inspiration!