Description
This moist and flavorful cornbread is made with mashed sweet potatoes, giving it a soft texture and a hint of sweetness. Topped with a rich cinnamon honey butter, it’s the perfect side dish for any meal, especially during the fall season.
Ingredients
Scale
For the Cornbread:
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup mashed sweet potatoes
- 1/2 cup milk
- 2 eggs
- 1/4 cup melted butter
- 1/4 cup honey
For the Cinnamon Honey Butter:
- 1/2 teaspoon cinnamon
- 1/4 cup honey
- 1/2 cup softened butter
Instructions
- Preheat oven to 400°F (200°C) and grease a baking dish.
- In a large bowl, combine the flour, cornmeal, sugar, baking powder, and salt.
- In a separate bowl, mix the mashed sweet potatoes, milk, eggs, and melted butter.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- Pour the batter into the prepared baking dish and bake for 25-30 minutes, or until golden brown.
- Meanwhile, in a small bowl, mix the softened butter with honey and cinnamon.
- Serve the warm cornbread with cinnamon honey butter on top.
Notes
- You can make the cinnamon honey butter ahead of time and store it in the refrigerator for up to a week.
- This cornbread can be made in a cast-iron skillet for extra crispiness on the edges.
- Prep Time: 15 minutes
- Cook Time: 25 minutes