Print

Moist Sweet Potato Cornbread with Cinnamon Honey Butter

Close-up of a square slice of vibrant orange sweet potato cornbread topped with a thick, melting vanilla glaze.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this moist sweet potato cornbread, a flavorful twist on a classic side dish. Top it with homemade cinnamon honey butter for a comforting, sweet finish perfect for holiday meals or cozy dinners.

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 1/2 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 cup mashed cooked sweet potato (about 1 large sweet potato)
  • 1/2 cup buttermilk
  • 1/4 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • For the Cinnamon Honey Butter:
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/4 cup honey
  • 1/2 teaspoon ground cinnamon

Instructions

  1. Preheat your oven to 375°F (190°C). Grease and flour an 8×8 inch baking pan or a 9-inch cast iron skillet.
  2. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, salt, cinnamon, and nutmeg.
  3. In a separate medium bowl, combine the mashed sweet potato, buttermilk, vegetable oil, eggs, and vanilla extract. Whisk until smooth.
  4. Pour the wet ingredients into the dry ingredients. Mix gently with a spatula until just combined. Do not overmix; a few lumps are fine.
  5. Pour the batter into the prepared pan or skillet.
  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 topping. In a small bowl, beat the softened butter, honey, and cinnamon together until light and creamy.
  8. Once the cornbread is done, let it cool in the pan for 10 minutes. Spread the cinnamon honey butter evenly over the warm cornbread.
  9. Cut into squares and serve warm. This recipe is a great alternative to traditional meal planning when you need a quick comfort food recipe.

Notes

  • For the best texture, use real cooked and mashed sweet potatoes instead of canned puree if possible.
  • If you do not have buttermilk, mix 1/2 cup of regular milk with 1/2 teaspoon of white vinegar or lemon juice and let it sit for 5 minutes before using.
  • This cornbread pairs well with chili or as a side dish for Thanksgiving.

Nutrition

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