This “Cinnamon Honey Butter Sweet Potato Cornbread” is a delightful twist on a classic comfort food, transforming the traditional savory cornbread into a moist, subtly sweet, and incredibly flavorful side dish or even a light dessert. As beautifully showcased in the image, the cornbread boasts a rich, golden-orange hue, indicative of the sweet potato puree incorporated into the batter. The slices are thick and appear wonderfully moist and tender, with a slightly dense crumb that holds together well. The top surface seems to have a delicate sheen, suggesting a sweet glaze or the infused honey butter that melts into the warm bread, enhancing its inviting aroma and taste. This cornbread is elevated by the addition of warm spices like cinnamon and nutmeg, which perfectly complement the natural sweetness of the sweet potatoes. The star accompaniment is a luxurious cinnamon honey butter, which not only adds an extra layer of sweetness and richness but also contributes to the moist texture and incredibly appetizing aroma of the finished product. This recipe is a fantastic way to introduce vegetables into a familiar dish, offering a unique flavor profile that pairs wonderfully with savory meals like roasted meats, chili, or stews, yet is also sweet enough to be served as a delightful treat with coffee or tea. The balance of a hearty, slightly coarse cornbread texture with the smooth, sweet potato puree creates a truly satisfying culinary experience.
The image shows two stacked, golden-orange squares. The text labels it as “Cinnamon Honey Butter Sweet Potato Cornbread”. The cornbread appears moist and dense with a glossy top.
Ingredients:
- For the Sweet Potato Cornbread:
- 1 cup (180-200g) cooked sweet potato puree (from about 1 medium sweet potato, roasted or boiled until very soft, then mashed or pureed)
- 1 ½ cups (180g) yellow cornmeal (medium or fine grind, not self-rising)
- ½ cup (60g) all-purpose flour
- ½ cup (100g) granulated sugar (adjust to taste, depending on sweetness of sweet potatoes)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger (optional, for extra spice)
- 1 ¼ cups (300ml) buttermilk, at room temperature
- ½ cup (113g) unsalted butter, melted and slightly cooled
- 2 large eggs, at room temperature
- For the Cinnamon Honey Butter:
- ½ cup (113g) unsalted butter, softened at room temperature
- 2-3 tablespoons honey (adjust to taste)
- 1 teaspoon ground cinnamon
- ¼ teaspoon vanilla extract (optional)
- Pinch of salt
- Equipment:
- 9×9 inch baking pan (or a 9-inch cast-iron skillet)
- Parchment paper (optional, for easy removal)
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Rubber spatula
- Small bowl for cinnamon honey butter
- Electric mixer (optional, for butter)
Instructions:
Part 1: Prepare the Sweet Potato Puree
- Cook Sweet Potato: To make sweet potato puree, you can roast or boil a medium sweet potato.
- Roasting: Preheat oven to 400∘F (200∘C). Pierce the sweet potato several times with a fork. Place it on a baking sheet and roast for 45-60 minutes, or until very tender. Let cool, then peel and mash thoroughly or process in a food processor until smooth.
- Boiling: Peel and chop the sweet potato into 1-inch chunks. Place in a saucepan, cover with water, and bring to a boil. Reduce heat and simmer for 15-20 minutes, or until fork-tender. Drain well, then mash or puree until smooth.
- Measure Puree: Measure out 1 cup of the cooked sweet potato puree. Set aside.
Part 2: Prepare the Sweet Potato Cornbread Batter
- Preheat Oven & Prepare Pan: Preheat your oven to 375∘F (190∘C). Lightly grease a 9×9 inch baking pan or a 9-inch cast-iron skillet. For easier removal, you can line the bottom of the pan with parchment paper, allowing an overhang on two sides to create “handles.”
- Combine Dry Ingredients: In a large mixing bowl, whisk together the yellow cornmeal, all-purpose flour, granulated sugar, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, and optional ground ginger. Make sure there are no lumps and ingredients are well distributed.
- Combine Wet Ingredients: In a separate medium bowl, whisk together the buttermilk, melted and slightly cooled unsalted butter, and the 2 large eggs. Whisk until well combined.
- Add Sweet Potato Puree: Add the 1 cup of sweet potato puree to the wet ingredients and whisk until thoroughly combined and smooth.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients. Using a rubber spatula, stir until just combined. Be careful not to overmix the batter; a few lumps are fine. Overmixing can lead to a tough cornbread.
- Pour into Pan: Pour the batter evenly into the prepared baking pan. Spread it out gently with the spatula if needed.
Part 3: Bake the Cornbread
- Bake: Bake for 25-35 minutes, or until the cornbread is golden brown on top and a wooden skewer or toothpick inserted into the center comes out clean. The cornbread in the image appears well-baked with a beautiful color.
- Cool Slightly: Once baked, remove the pan from the oven and place it on a wire cooling rack. Let it cool in the pan for at least 10-15 minutes before slicing. This allows the cornbread to set and makes it easier to cut.
Part 4: Make the Cinnamon Honey Butter
- Cream Butter: While the cornbread is baking or cooling, prepare the cinnamon honey butter. In a small bowl (or using an electric mixer), combine the softened unsalted butter, honey, ground cinnamon, optional vanilla extract, and pinch of salt.
- Whip: Beat with a whisk or an electric mixer until light, fluffy, and well combined. This usually takes 1-2 minutes.
Part 5: Serve
- Slice: Once slightly cooled, slice the “Cinnamon Honey Butter Sweet Potato Cornbread” into squares.
- Serve Warm: Serve the cornbread warm with generous dollops of the prepared Cinnamon Honey Butter on top, allowing it to melt into the warm bread for that glossy, sweet finish seen in the image.
- Storage: Store any leftover cornbread in an airtight container at room temperature for up to 2-3 days, or in the refrigerator for up to 5 days. The Cinnamon Honey Butter can be stored in an airtight container in the refrigerator for up to 2 weeks.
Tips for Success:
- Sweet Potato Consistency: Ensure your sweet potato puree is very smooth to avoid stringy bits in the cornbread.
- Don’t Overmix: Overmixing cornbread batter develops the gluten in the flour, resulting in a tough texture. Mix only until just combined.
- Room Temperature Ingredients: Buttermilk and eggs at room temperature emulsify better with the melted butter, creating a more uniform and tender crumb.
- Adjust Sweetness: Taste your sweet potato puree. If it’s naturally very sweet, you might reduce the granulated sugar in the cornbread slightly. Conversely, if it’s less sweet, you might add a bit more.
- Buttermilk Substitute: If you don’t have buttermilk, you can make your own by adding 1 tablespoon of white vinegar or lemon juice to a measuring cup, then filling the rest of the way to 1 ¼ cups with whole milk. Let it sit for 5-10 minutes until it slightly curdles.
- Serve Warm: The warm cornbread truly brings out the flavors and allows the honey butter to melt perfectly, enhancing the texture and taste.
Enjoy this unique and comforting “Cinnamon Honey Butter Sweet Potato Cornbread!”