Cinnamon Honey Butter Sweet Potato Cornbread

Ingredients

For the Sweet Potato Cornbread:

• 1 cup mashed sweet potatoes (about 1 medium sweet potato, cooked and mashed)
• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1/4 cup honey
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 cup brown sugar
• 3/4 cup milk (or buttermilk for richer flavor)
• 1/2 cup melted butter (or vegetable oil)
• 2 large eggs

For the Cinnamon Honey Butter:

• 1/2 cup (1 stick) unsalted butter, softened
• 2 tablespoons honey
• 1/2 teaspoon ground cinnamon
• Pinch of salt

Instructions

1. Preheat and Prepare
   Preheat oven to 375°F (190°C). Grease or line an 8×8-inch baking pan, or use a cast iron skillet for a crispier edge.
2. Mix the Batter
   In a large bowl, whisk together cornmeal, flour, baking powder, salt, cinnamon, and brown sugar.
   In a separate bowl, combine mashed sweet potatoes, milk, honey, melted butter, and eggs.
   Pour the wet ingredients into the dry mixture and stir until just combined—do not overmix.
3. Bake
   Pour the batter into the prepared pan and smooth the top.
   Bake for 25–30 minutes, or until golden and a toothpick inserted into the center comes out clean.
4. Prepare the Cinnamon Honey Butter
   While the cornbread is baking, beat together softened butter, honey, cinnamon, and a pinch of salt until light and fluffy.
5. Serve
   Let the cornbread cool slightly before slicing. Serve warm with a generous spread of cinnamon honey butter.
   For extra sweetness, drizzle with a little more honey before serving.