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.
Blue Ribbon Recipe
What a delicious way to prepare cornbread! If you're not team sweet for cornbread, you may not like this though. Nice and fluffy, the cornbread is super tender and almost has a cake-like texture. The bread itself is slightly sweet and has bits of sweet potato in every bite. Topped with the honey butter, it's almost like a dessert that's not too sweet. Yum!
Ingredients For sweet potato cornbread with cinnamon honey butter
yellow corn meal
1 1/3 c
mashed cooked sweet potatoes, or canned
CINNAMON HONEY BUTTER
1 1/2 tsp
How To Make sweet potato cornbread with cinnamon honey butter
Preheat oven to 425 degrees. Sift together all dry ingredients and set them aside.
Combine eggs, milk, and oil in a large bowl until smooth.
Beat in sweet potatoes until well blended.
Stir in dry ingredients just until moistened.
Pour into a greased 8" square baking pan.
Bake 25 to 35 minutes or until a toothpick inserted in the center comes out clean.
For the butter: Beat butter with powdered sugar and cinnamon until creamy. Add honey and beat until well blended.
Serve warm with cinnamon honey butter.
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