This recipe yields a moist, flavorful, and slightly sweet Cinnamon Honey Butter Sweet Potato Cornbread, a delightful twist on traditional cornbread that incorporates the natural sweetness and smooth texture of sweet potatoes, along with the warm notes of cinnamon and the rich flavor of honey and butter. This cornbread offers a unique depth of flavor and a tender crumb, making it a wonderful accompaniment to savory meals or a delicious treat on its own. The addition of sweet potato not only enhances the moisture and sweetness but also contributes a subtle earthy undertone that complements the cornmeal beautifully. The cinnamon adds a warm and aromatic spice, while honey provides a natural sweetness and a touch of floral complexity. Butter enriches the flavor and contributes to the tender texture of the bread. This cornbread is likely to have a slightly denser and more cake-like texture compared to some traditional cornbreads, thanks to the sweet potato and butter. It’s a versatile bread that can be enjoyed warm, perhaps with an extra drizzle of honey or a pat of butter, or even toasted the next day. It pairs exceptionally well with chili, stews, barbecue, or any meal where a slightly sweet and flavorful bread is desired. The image shows two stacked slices of this cornbread. The bread has a vibrant orange-yellow hue, indicative of the sweet potato and cornmeal. The texture appears moist and slightly dense, with visible specks that could be cornmeal. The top has a slightly glistening surface, possibly from the honey or butter incorporated into the recipe.
The texture of Cinnamon Honey Butter Sweet Potato Cornbread is expected to be moist, tender, and slightly dense, with a fine crumb and a smooth consistency from the sweet potato.
The flavor profile is a harmonious blend of sweet and savory, with the inherent sweetness of sweet potato and honey, the rich and buttery notes, the subtle warmth of cinnamon, and the distinct, slightly grainy flavor of cornmeal.
Cinnamon Honey Butter Sweet Potato Cornbread is a flavorful and moist bread perfect as a side to savory meals, a unique addition to brunch, or a delicious snack on its own.
The preparation involves combining standard cornbread ingredients with cooked sweet potato, honey, cinnamon, and butter, then baking until golden brown and cooked through.
Ingredients:
- 1 ½ cups all-purpose flour
- 1 cup yellow cornmeal (medium or fine grind)
- ½ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ cup (1 stick) unsalted butter, melted and slightly cooled
- 1 cup mashed cooked sweet potato (about 1 large sweet potato)
- 2 large eggs, lightly beaten
- ¾ cup milk or buttermilk
- ¼ cup honey
- 1 teaspoon vanilla extract (optional)
Equipment:
- 9×13 inch baking pan or similar sized square or round pan
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Rubber spatula
- Measuring cups and spoons
Instructions:
- Preheat Oven and Prepare Pan: Preheat oven to 375°F (190°C). Grease and flour a 9×13 inch baking pan (or similar sized pan). You can also line the bottom with parchment paper for easier removal.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, cornmeal, granulated sugar, baking powder, baking soda, salt, and cinnamon until well combined. This ensures the leavening agents and spice are evenly distributed.
- Combine Wet Ingredients: In a separate medium mixing bowl, whisk together the melted and slightly cooled butter, mashed cooked sweet potato, lightly beaten eggs, milk or buttermilk, honey, and vanilla extract (if using) until smooth. Make sure the sweet potato is well mashed with no large lumps.
- Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients. Gently fold the mixture together with a rubber spatula until just combined. Be careful not to overmix; a few lumps are okay. Overmixing can develop the gluten in the flour, resulting in a tougher cornbread.
- Pour Batter into Pan: Pour the batter evenly into the prepared baking pan.
- Bake the Cornbread: Place the pan in the preheated oven and bake for 25-30 minutes, or until a wooden toothpick inserted into the center comes out clean. The cornbread should be golden brown on top and feel firm to the touch.
- Cool and Serve: Once baked, remove the cornbread from the oven and let it cool in the pan for a few minutes before slicing and serving. It is delicious served warm, optionally with an extra drizzle of honey or a pat of butter. Leftovers can be stored in an airtight container at room temperature for a couple of days or in the refrigerator for longer storage.
Tips and Variations:
- Sweet Potato Preparation: You can bake, boil, or microwave the sweet potato until it’s soft enough to mash. Ensure it’s fully cooked and mashed smoothly.
- Milk vs. Buttermilk: Buttermilk will add a slight tanginess to the cornbread and can make it even more tender. If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to ¾ cup of milk and letting it sit for 5-10 minutes until slightly thickened.
- Adjust Sweetness: You can adjust the amount of sugar and honey to your preference. If you prefer a less sweet cornbread, reduce the sugar and honey slightly.
- Spice Variations: Feel free to add other warm spices like a pinch of nutmeg or ginger along with the cinnamon.
- Add-Ins: For extra texture and flavor, you can add chopped nuts (like pecans or walnuts) or dried cranberries to the batter.
- Serving Suggestions: This cornbread pairs wonderfully with chili, pulled pork, barbecue ribs, soups, and stews. It’s also a delightful addition to a Thanksgiving or holiday meal.
Enjoy this unique and flavorful Cinnamon Honey Butter Sweet Potato Cornbread! Its moist texture and warm spice notes are sure to be a hit.