Introduction
Welcome to a cozy baking adventure! Today, we’re whipping up a delightfully unique treat that’s perfect for any occasion: Cinnamon Honey Butter Sweet Potato Cornbread. This recipe combines the natural sweetness of sweet potatoes with the heartiness of cornbread, all topped off with a luscious cinnamon honey butter that melts into every slice. Imagine the warm, inviting aroma wafting through your kitchen as this cornbread bakes to a golden brown, making it an irresistible addition to your dining table.
Ingredients
For the Sweet Potato Cornbread:
- 1 cup mashed cooked sweet potato (about 1 medium)
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup whole milk
- 1/3 cup vegetable oil or melted butter
- 2 large eggs
- 2 tablespoons honey
For the Cinnamon Honey Butter:
- 1/2 cup unsalted butter, softened
- 2 tablespoons honey
- 1/2 teaspoon ground cinnamon
- Pinch of salt
Prep Time, Cook Time, Total Time, Yield
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 9 servings
Directions and Instructions
- Preheat your oven to 375°F (190°C) and prepare an 8×8-inch baking dish by lightly greasing it or lining it with parchment paper.
- In a large bowl, whisk together the yellow cornmeal, all-purpose flour, sugar, baking powder, salt, and ground cinnamon until well combined.
- In a separate bowl, mix the mashed sweet potato with whole milk, vegetable oil (or melted butter), eggs, and honey until you achieve a smooth and creamy consistency.
- Gently fold the wet mixture into the dry ingredients using a spatula. Stir just until combined, being careful not to overmix.
- Pour the golden batter into the prepared baking dish, smoothing the top with a spatula.
- Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean, indicating perfect doneness.
- Once baked, let the cornbread cool slightly in the dish before slicing.
- While the cornbread cools, prepare the cinnamon honey butter by blending the softened unsalted butter with honey, ground cinnamon, and a pinch of salt in a small bowl until smooth and creamy.
- Serve warm slices of cornbread with a generous dollop of cinnamon honey butter spread on top, letting the flavors meld beautifully.
Notes or Tips
- For an extra touch, try adding chopped pecans or walnuts to the cornbread batter for a delightful crunch.
- If you prefer a sweeter twist, increase the honey in the cornbread to 3 tablespoons.
- This cornbread is also fantastic served with chili or hearty soups, making it a versatile side dish for your meals.
Cooking Techniques
When preparing this dish, ensure the sweet potatoes are well-cooked and mashed smoothly for the best texture. It’s essential to mix the dry and wet ingredients separately before combining them to maintain the cornbread’s fluffy consistency. Remember, gentle mixing is key to avoid dense cornbread!
FAQ
- Can I use canned sweet potato puree? Yes, canned sweet potato puree can be an excellent time-saver and will work perfectly in this recipe.
- How should I store leftovers? Store any leftover cornbread in an airtight container at room temperature for up to 3 days, or refrigerate for a longer shelf life.
- Can this recipe be made ahead of time? Absolutely! You can prepare the batter a day in advance and bake it fresh shortly before serving.
Conclusion
Cinnamon Honey Butter Sweet Potato Cornbread is a heartwarming dish that’s easy to make and filled with comforting flavors. Whether enjoyed as a side or a sweet snack, each bite is sure to create smiles around your table. So gather your ingredients, embrace the warmth of your kitchen, and enjoy this delicious journey of flavor—happy baking!