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Ultra Moist Sweet Potato Cornbread with Cinnamon Honey Butter

A close-up of a moist slice of sweet potato cornbread topped with melting butter and drizzled with honey.
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Make this easy, moist sweet potato cornbread, a perfect fall side dish. Top it with homemade cinnamon honey butter for a comforting, flavorful addition to any meal, especially holidays or chili night.

Ingredients

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  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 1/2 cup granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 cup mashed cooked sweet potato (about 1 large sweet potato)
  • 1/2 cup buttermilk
  • 1/4 cup vegetable oil
  • 2 large eggs, lightly beaten
  • 1/2 cup milk
  • For the Cinnamon Honey Butter:
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/4 cup honey
  • 1/2 teaspoon ground cinnamon

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Grease and flour an 8×8 inch baking pan or a 9-inch cast iron skillet.
  2. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, salt, cinnamon, and nutmeg.
  3. In a separate medium bowl, combine the mashed sweet potato, buttermilk, vegetable oil, eggs, and milk. Mix until just combined.
  4. Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until the batter is just mixed. Do not overmix; a few lumps are fine.
  5. Pour the batter into your prepared pan or skillet.
  6. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
  7. While the cornbread bakes, prepare the topping. In a small bowl, beat the softened butter, honey, and cinnamon together until light and fluffy.
  8. Remove the cornbread from the oven. Spread the cinnamon honey butter evenly over the warm cornbread immediately before serving.

Notes

  • For the moistest results, use sweet potatoes that have been baked or boiled until very soft, then mashed smoothly.
  • If you do not have buttermilk, mix 1/2 cup of regular milk with 1/2 teaspoon of white vinegar or lemon juice and let it sit for 5 minutes before using.
  • This cornbread pairs well with chili or soup, making it a great option for meal planning comfort food nights.

Nutrition

Find it online: https://delicerecipe.com/sweet-potato-cornbread-moist-recipe/