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Honey Butter Sweet Potato Cornbread with Cinnamon

Close-up of a square slice of moist, orange sweet potato cornbread topped with a shiny glaze.
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Make this moist, slightly sweet cornbread featuring mashed sweet potatoes and topped with a simple honey butter glaze. It is an easy Southern side dish perfect for chili or holiday meals.

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 cooked and mashed 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, plus 2 tablespoons for topping
  • 1 teaspoon vanilla extract
  • For Honey Butter Topping: 2 tablespoons unsalted butter, softened, 2 tablespoons honey

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Grease an 8×8 inch baking pan or a 9-inch round 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, 1/4 cup melted butter, eggs, 1/4 cup honey, and vanilla extract. Mix until just combined.
  4. Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until the batter is just mixed. Do not overmix; a few lumps are acceptable for moist cornbread.
  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 honey butter topping. In a small bowl, combine the 2 tablespoons softened butter and 2 tablespoons honey. Mix until smooth.
  8. Remove the cornbread from the oven. Immediately spread the honey butter mixture evenly over the top. Drizzle the remaining 2 tablespoons of honey over the buttered top.
  9. Let the cornbread cool in the pan for 10 minutes before slicing and serving warm.

Notes

  • For a dairy-free option, substitute the buttermilk with an equal amount of unsweetened almond milk mixed with 1/2 teaspoon of lemon juice, and use a dairy-free butter substitute for the batter and topping.
  • You can use canned sweet potato puree instead of fresh mashed sweet potato if you are short on time.
  • This cornbread pairs well with chili or slow-cooked pulled pork.

Nutrition

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