Description
Southern-style cornbread gets a delightful makeover with this cinnamon honey butter sweet potato cornbread. Warm spices and creamy sweet potato create a comforting side dish that brings Southern hospitality right to your table.
Ingredients
Scale
Main Ingredients:
- 1 cup sweet potatoes (mashed, cooked and cooled)
- 1 cup cornmeal
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup buttermilk
Fats and Sweeteners:
- ½ cup unsalted butter (softened)
- ¼ cup honey
Seasonings and Leavening Agents:
- 1 tablespoon baking powder
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
Instructions
- Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius) and prepare a 9-inch (23-centimeter) square baking pan by lightly coating with cooking spray or lining with parchment paper.
- In a spacious mixing bowl, whip the softened butter, honey, and ground cinnamon until the mixture transforms into a velvety, homogeneous blend.
- Introduce the mashed sweet potatoes, whole eggs, and buttermilk into the butter mixture, stirring thoroughly to ensure complete integration.
- Create a separate bowl and sift together the cornmeal, all-purpose flour, baking powder, and kosher salt, ensuring no lumps remain.
- Gradually fold the dry ingredient mixture into the wet ingredients, using delicate strokes to maintain the bread’s tender crumb. Mix only until the ingredients are just combined, avoiding overmixing.
- Transfer the batter into the prepared baking pan, using a spatula to distribute evenly and create a smooth surface.
- Place the pan in the preheated oven and bake for 25 to 30 minutes, checking doneness by inserting a clean toothpick into the center – it should emerge without any wet batter clinging to it.
- Remove from the oven and let the cornbread rest in the pan for 10 minutes, allowing it to set and cool slightly.
- Carefully transfer the cornbread to a wire cooling rack, allowing it to reach room temperature before slicing and serving.
Notes
- Elevate your baking game with this sweet and spicy cornbread that blends the richness of sweet potatoes with warm cinnamon undertones.
- Softened butter and honey create a luscious base that ensures a moist, tender crumb in every slice.
- Use fresh, smooth mashed sweet potatoes for the best natural sweetness and vibrant orange color.
- Gentle mixing is crucial to prevent a tough texture, so fold ingredients just until they’re incorporated.
- This versatile cornbread pairs perfectly with chili, barbecue, or can be enjoyed as a standalone breakfast treat.
- Room temperature ingredients help achieve a smoother batter and more consistent baking results.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 8
- Calories: 320 kcal
- Sugar: 12 g
- Sodium: 250 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.5 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 85 mg