Cinnamon Honey Butter Sweet Potato Cornbread

This sweet, moist, and warmly spiced cornbread pairs perfectly with creamy cinnamon honey butter. A comforting, bakery-style treat!

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 your oven to 375°F (190°C).
2. Lightly grease an 8×8-inch baking dish or line it with parchment paper.
3. In a large bowl, whisk together cornmeal, flour, sugar, baking powder, salt, and cinnamon.
4. In another bowl, mix the mashed sweet potato, milk, oil (or melted butter), eggs, and honey until smooth.
5. Pour the wet ingredients into the dry mixture and stir gently just until combined. Do not overmix.
6. Spread batter into the prepared baking dish.
7. Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean.
8. Let cool slightly before slicing.
9. For the cinnamon honey butter: mix softened butter, honey, cinnamon, and salt until creamy.
10. Serve warm cornbread with a generous spread of cinnamon honey butter.

Best enjoyed fresh out of the oven!