Description
Homemade sweet potato cornbread with cinnamon honey spread brings Southern comfort to your table with rich, golden goodness. Warm spices and creamy sweet potato create a delightful twist on classic cornbread that everyone will savor.
Ingredients
Scale
Main Ingredients:
- 1 cup mashed sweet potatoes
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 2 large eggs
- ½ cup melted butter
- 1 cup buttermilk
Leavening and Seasoning:
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
Sweeteners and Spread Ingredients:
- ¼ cup honey
- ¼ cup honey (for spread)
- ½ teaspoon ground cinnamon (for spread)
- ½ cup softened butter (for spread)
Instructions
- Heat the oven to 375F (190C) and generously grease a 9-inch square baking pan with butter or cooking spray.
- Whisk together cornmeal, flour, baking powder, salt, and ground cinnamon in a spacious mixing vessel to create a uniform dry mixture.
- Purée sweet potatoes until smooth, then incorporate eggs, melted butter, buttermilk, and honey, ensuring a consistent, creamy texture.
- Create a well in the center of the dry ingredients and gently fold the sweet potato mixture into the cornmeal blend, stirring minimally to prevent overworking the batter.
- Pour the vibrant orange-hued batter into the prepared pan, spreading it evenly with a spatula to ensure uniform baking.
- Slide the pan into the preheated oven and bake for 25-30 minutes, watching for a golden-brown surface and checking doneness with a slender wooden pick.
- While the cornbread bakes, whip softened butter with honey and a sprinkle of cinnamon until light and fluffy, creating a decadent spread.
- Remove the cornbread from the oven, let it rest for 10 minutes, then slice into squares and serve warm, topped with a generous dollop of the cinnamon honey butter.
Notes
- Achieve the perfect texture by mixing wet and dry ingredients just until combined, avoiding overmixing which can make the cornbread tough.
- Use room temperature ingredients like eggs and buttermilk to ensure even mixing and a smoother batter.
- Mash sweet potatoes thoroughly to eliminate lumps and create a consistent, creamy texture throughout the cornbread.
- Check doneness by inserting a toothpick in the center – it should come out clean with no wet batter clinging to it.
- Store leftover cornbread in an airtight container at room temperature for up to 3 days, or freeze for longer preservation.
- Elevate the flavor by serving warm with the homemade cinnamon honey butter, which adds a delightful sweet and spicy dimension.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 300
- Sugar: 10 g
- Sodium: 200 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 50 mg