Description
Moist, tender cornbread infused with mashed sweet potatoes and topped with cinnamon honey butter. A cozy twist on a classic side dish.
Ingredients
- 1 cup mashed sweet potatoes
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup honey
- 1/2 cup milk
- 2 large eggs
- 1/4 cup melted butter
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- For the cinnamon honey butter: 1/2 cup softened butter, 2 tbsp honey, 1/2 tsp cinnamon
Instructions
- Preheat oven to 375°F (190°C) and grease an 8×8-inch pan or skillet.
- In a bowl, whisk cornmeal, flour, baking powder, baking soda, salt, and cinnamon.
- In another bowl, mix mashed sweet potatoes, eggs, milk, melted butter, and honey until smooth.
- Fold wet mixture into dry mixture until just combined; do not overmix.
- Pour batter into the pan and bake 25–30 minutes, until a toothpick comes out clean.
- Whip butter, honey, and cinnamon together until fluffy. Serve cornbread warm with the honey butter.
Notes
Store in an airtight container for 2 days at room temperature or up to 5 days refrigerated. Freeze slices for up to 2 months. Reheat before serving for best flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American