Sweet Potato Cornbread with Cinnamon Honey Butter

Lisa Myrick

By
@Heavenlybliss

The sweet potatoes give this cornbread a delicious twist, and helps make it moist. It is wonderful served with the cinnamon butter while still warm.


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Comments:

Serves:

9

Prep:

15 Min

Cook:

30 Min

Method:

Bake

Blue Ribbon Recipe

Notes from the Test Kitchen:
The flavors in this cornbread work wonderfully together in this recipe. The cornbread is really moist (thanks to the sweet potatoes). And the cinnamon honey butter tops it perfectly. Your kitchen will smell amazing while this is baking!

Ingredients

CORN BREAD

1 c
all purpose flour
1 c
yellow corn meal
3-3/4 tsp
baking powder
1 tsp
salt
1/4 c
sugar
2
large eggs
6 Tbsp
milk
3 Tbsp
vegetable oil
1-1/3 c
mashed cooked sweet potatoes, or canned

CINNAMON HONEY BUTTER

1/2 stick
butter, softened
2 Tbsp
powdered sugar
2 Tbsp
natural honey
1-1/2 tsp
ground cinnamon

Directions Step-By-Step

1
Preheat oven to 425 degrees.
2
Sift together all dry ingredients and set aside.
3
Combine eggs, milk and oil in a large bowl until smooth.
4
Beat in sweet potatoes until well blended.
5
Stir in dry ingredients just until moistened. Pour into a greased 8" square baking pan. Bake 25 to 35 minutes or until toothpick inserted in center comes out clean. Serve warm with cinnamon honey butter.
6
For the butter: Beat butter with powdered sugar and cinnamon until creamy. Add honey and beat until well blended.

About this Recipe

Course/Dish: Sweet Breads
Main Ingredient: Flour
Regional Style: American
Collection: Thanksgiving Table