Cinnamon Honey Butter Sweet Potato Cornbread
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
Directions:
Preheat your oven to 375°F (190°C).
Lightly grease an 8×8-inch baking dish or line it with parchment paper.
In a large bowl, whisk together cornmeal, flour, sugar, baking powder, salt, and cinnamon.
In a separate bowl, mix the mashed sweet potato, milk, oil (or melted butter), eggs, and honey until smooth and well combined.
Add the wet mixture to the dry ingredients and stir just until combined. Do not overmix.
Pour the batter into the prepared baking dish.
Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
Let cool slightly before serving.
In a small bowl, combine softened butter, honey, cinnamon, and a pinch of salt.
Mix until smooth and creamy. Keep at room temperature or refrigerate until ready to serve.
Slice the warm sweet potato cornbread and serve with a generous spread of cinnamon honey butter.
Best enjoyed fresh out of the oven!
