Cinnamon Honey Butter Sweet Potato Cornbread

Ingredients

• 1 cup mashed sweet potato (about 1 medium sweet potato)
• 1 ½ cups cornmeal
• 1 cup all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon salt
• 2 large eggs
• 1 cup milk
• 1/4 cup honey
• ½ cup unsalted butter, melted
• ¼ cup brown sugar
• 1 teaspoon vanilla extract
• 2 tablespoons butter, softened (for the cinnamon honey butter)
• 2 tablespoons honey (for the cinnamon honey butter)
• ½ teaspoon cinnamon (for the cinnamon honey butter)

Instructions

1. Preheat the Oven: Preheat your oven to 375°F (190°C). Grease or line an 8×8-inch baking dish or a similar size pan with parchment paper.
2. Prepare the Wet Ingredients: In a large bowl, whisk together the eggs, milk, honey, melted butter, and mashed sweet potato. Stir in the vanilla extract.
3. Combine the Dry Ingredients: In a separate bowl, combine the cornmeal, flour, baking powder, baking soda, ground cinnamon, and salt. Stir until well mixed.
4. Mix Together: Gradually add the dry ingredients into the wet ingredients and stir until just combined. Do not overmix.
5. Pour the Batter: Pour the batter into the prepared baking dish and smooth the top with a spatula.
6. Bake: Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. The cornbread should be golden brown on top.
7. Prepare Cinnamon Honey Butter: While the cornbread is baking, make the cinnamon honey butter. In a small bowl, combine the softened butter, honey, and cinnamon. Stir until smooth and creamy.
8. Serve: Allow the cornbread to cool slightly before cutting into squares. Serve warm with a generous spread of cinnamon honey butter.

Enjoy your warm, moist Cinnamon Honey Butter Sweet Potato Cornbread!