Indulge in sweet potato cornbread with cinnamon honey butter for a delightful treat. Perfectly fluffy and bursting with flavor! 155 chars
Ingredients
Scale
1 cup sweet potato puree (about 1 medium sweet potato)
1 cup buttermilk (or milk with a splash of vinegar)
¼ cup honey (plus extra for drizzling)
2 large eggs
1 cup all-purpose flour
1 cup cornmeal
½ cup granulated sugar
1 tablespoon baking powder
1 teaspoon ground cinnamon
½ teaspoon salt
¼ cup unsalted butter, melted (plus extra for greasing)
Instructions
Preheat your oven to 400°F (200°C). Grab an 8-inch square baking dish and grease it well with butter or spray.
In a mixing bowl, combine the sweet potato puree, buttermilk, honey, and eggs. Whisk until it’s smooth and all ingredients are well blended.
In a separate bowl, whisk together the flour, cornmeal, sugar, baking powder, cinnamon, and salt.
Gently fold the dry ingredients into the wet mixture until just combined.
Pour the batter into your prepared baking dish and spread it out evenly.
Bake in the preheated oven for about 20–25 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
Once baked, remove it from the oven and let it cool for a few minutes. Melt a tablespoon of butter and mix it with another tablespoon of honey. Drizzle this mixture over the cornbread while it’s still warm.
Cut it into squares and enjoy warm with extra butter and honey on the side.
Notes
Cinnamon Honey Butter Sweet Potato Cornbread combines the earthy sweetness of sweet potatoes with the inviting spices of cinnamon for a warm, comforting dish.
Prep Time:10 minutes
Cook Time:25 minutes
Category:Side Dish
Cuisine:American
Nutrition
Serving Size:8 servings
Calories:210
Sugar:10g
Fat:5g
Carbohydrates:37g
Fiber:2g
Protein:3g
Keywords: cornbread, sweet potato, honey butter, cinnamon, side dish, Thanksgiving
