Ingredients:
For the Sweet Potato Cornbread:
- 1 cup mashed cooked sweet potato (about 1 medium)
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup whole milk
- 1/3 cup vegetable oil or melted butter
- 2 large eggs
- 2 tablespoons honey
For the Cinnamon Honey Butter:
- 1/2 cup unsalted butter, softened
- 2 tablespoons honey
- 1/2 teaspoon ground cinnamon
- Pinch of salt
Directions:
1. Preheat Oven
Preheat your oven to 375°F (190°C).
Lightly grease an 8×8-inch baking dish or line with parchment paper.
2. Mix Dry Ingredients
In a large bowl, whisk together:
cornmeal, flour, sugar, baking powder, salt, and cinnamon.
3. Mix Wet Ingredients
In a separate bowl, combine the mashed sweet potato, milk, oil (or melted butter), eggs, and honey.
Mix until smooth.
4. Combine Mixtures
Add the wet ingredients to the dry ingredients.
Stir just until combined—do not overmix.
5. Bake
Pour the batter into the prepared dish.
Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
Let cool slightly.
6. Make the Cinnamon Honey Butter
In a small bowl, mix softened butter, honey, cinnamon, and a pinch of salt until creamy.
Keep at room temperature or refrigerate until serving.
7. Serve
Slice the warm sweet potato cornbread and spread generously with the cinnamon honey butter.
Best enjoyed warm and fresh!