Description
Moist, warmly spiced sweet potato cornbread topped with creamy honey butter, perfect for brunch or cozy dinners.
Ingredients
- 1 cup mashed sweet potato
- 1 cup yellow cornmeal
- 1 cup all purpose flour
- 1/3 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 2 large eggs
- 1/2 cup buttermilk
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/2 cup unsalted butter, softened
- 3 tablespoons honey
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat oven to 375 degrees F. Grease an 8×8 inch baking dish or 9 inch cast iron skillet.
- Boil peeled and diced sweet potato for 12-15 minutes until tender. Drain, mash until smooth, and measure 1 cup. Let cool slightly.
- In a large bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, cinnamon, and salt.
- In a separate bowl, whisk mashed sweet potato, eggs, buttermilk, melted butter, and vanilla extract until smooth.
- Pour wet ingredients into dry ingredients. Stir gently until just combined. Do not overmix.
- Spread batter evenly into the prepared baking dish.
- Bake for 25-30 minutes until golden brown and a toothpick inserted into the center comes out clean.
- While cornbread bakes, beat softened butter, honey, and cinnamon together until light and creamy.
- Let cornbread cool for 10 minutes before slicing. Serve warm with cinnamon honey butter.
Notes
- Store leftovers tightly covered at room temperature for up to 2 days or refrigerate for up to 4 days.
- Warm slightly before serving for best texture.
- Prep Time: 20 min
- Cook Time: 30 min
- Category: Dessert
- Method: Baking
- Cuisine: American