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Moist Honey Butter Sweet Potato Cornbread with Cinnamon

Close-up of a moist, orange slice of sweet potato cornbread topped with a shiny honey glaze.
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Make this incredibly moist and tender sweet potato cornbread. It uses natural sweetness from sweet potatoes and gets a comforting flavor boost from cinnamon, topped with a simple honey butter glaze.

Ingredients

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  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 1/2 cup granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup mashed cooked sweet potato (about 1 large sweet potato)
  • 1/2 cup buttermilk
  • 1/4 cup melted unsalted butter, plus more for greasing
  • 2 large eggs, lightly beaten
  • 1/4 cup honey (for batter)
  • For Honey Butter Topping:
  • 4 tablespoons unsalted butter, softened
  • 2 tablespoons honey
  • 1/4 teaspoon ground cinnamon

Instructions

  1. Preheat your oven to 375°F (190°C). Grease an 8×8 inch baking pan or a 9-inch cast iron skillet with butter.
  2. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, cinnamon, and salt.
  3. In a separate medium bowl, combine the mashed sweet potato, buttermilk, melted butter, eggs, and 1/4 cup of honey. Mix until just combined.
  4. Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until the batter comes together. Do not overmix; a few lumps are fine for moist cornbread.
  5. Pour the batter into the prepared pan or skillet and spread evenly.
  6. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
  7. While the cornbread bakes, prepare the honey butter topping. In a small bowl, combine the softened butter, 2 tablespoons of honey, and 1/4 teaspoon of cinnamon. Mix well until smooth.
  8. Remove the cornbread from the oven. Immediately spread the prepared honey butter evenly over the top of the hot cornbread.
  9. Let the cornbread cool in the pan for about 10 minutes before slicing and serving warm.

Notes

  • For the best flavor and texture, use fresh mashed sweet potatoes instead of canned puree. Pierce sweet potatoes, bake until soft, then mash them.
  • This sweet potato side dish pairs perfectly with chili, BBQ, or your holiday feast.
  • If you prefer a less sweet cornbread, reduce the granulated sugar in the batter by 2 tablespoons.
  • This recipe makes a tender cornbread that stays moist for days when stored properly.

Nutrition

Find it online: https://www.purecookingjoy.com/sweet-potato-cornbread-recipe/

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