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Ultimate Moist Sweet Potato Cornbread with Cinnamon Honey Butter

Close-up of a moist, orange slice of sweet potato cornbread topped with glistening honey.
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Make this moist and flavorful sweet potato cornbread, a perfect fall side dish or holiday addition. It features a tender crumb and is topped with a simple cinnamon honey butter.

Ingredients

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  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 1/2 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 cup mashed cooked sweet potato (about 1 large sweet potato)
  • 1/2 cup buttermilk
  • 1/4 cup unsalted butter, melted
  • 1 large egg
  • 1/2 cup milk
  • For the Cinnamon Honey Butter:
  • 4 tablespoons unsalted butter, softened
  • 2 tablespoons honey
  • 1/4 teaspoon ground cinnamon

Instructions

  1. Preheat your oven to 375°F (190°C). Grease and flour an 8×8 inch baking pan or a 9-inch cast iron skillet.
  2. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, salt, cinnamon, and nutmeg.
  3. In a separate medium bowl, combine the mashed sweet potato, buttermilk, melted butter, egg, and milk. Mix until just combined.
  4. Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until the batter is just mixed. Do not overmix; a few lumps are acceptable for a tender crumb.
  5. Pour the batter into your prepared pan or skillet.
  6. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
  7. While the cornbread bakes, prepare the topping. In a small bowl, combine the softened butter, honey, and cinnamon for the topping. Mix well until smooth and creamy.
  8. Remove the cornbread from the oven. Immediately spread the cinnamon honey butter evenly over the warm cornbread.
  9. Let the cornbread cool slightly before slicing and serving. This recipe pairs well with chili or turkey.

Notes

  • For the best results and moist texture, use real mashed sweet potatoes rather than canned puree if possible.
  • If you do not have buttermilk, mix 1/2 cup of regular milk with 1/2 teaspoon of white vinegar or lemon juice and let it sit for 5 minutes before using.
  • This cornbread is a great option for meal planning; it stores well at room temperature for two days or can be refrigerated for up to four days.

Nutrition

Find it online: https://www.unfoldrecipes.com/moist-sweet-potato-cornbread-recipe/