Cinnamon Honey Butter Sweet Potato Cornbread
Introduction
Cinnamon Honey Butter Sweet Potato Cornbread is a wonderful treat that combines the sweetness of sweet potatoes with the warmth of cinnamon. Imagine biting into a slice of cornbread that’s soft, moist, and has a hint of honey. It’s perfect for breakfast, a side dish, or even a snack!
Why Make This Recipe
This recipe is not only easy to make but also brings the flavors of home cooking to your table. Using simple ingredients, you’ll create a dish that everyone will love. Plus, it’s a great way to incorporate healthy sweet potatoes into your meals. Whether it’s a family gathering or a cozy weekend at home, this cornbread will make everyone smile.
How to Make Cinnamon Honey Butter Sweet Potato Cornbread
Ingredients:
- 1 cup mashed sweet potatoes
- 1 cup yellow cornmeal
- 1 cup buttermilk
- 2 large eggs
- 1/4 cup honey
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 4 tablespoons butter (melted)
Directions:
- Preheat the oven to 400°F (200°C) and grease a baking dish.
- In a large bowl, combine the mashed sweet potatoes, buttermilk, eggs, and honey. Mix until well combined.
- In another bowl, whisk together the cornmeal, baking powder, baking soda, salt, and cinnamon.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Pour the melted butter into the batter and stir gently until incorporated.
- Pour the batter into the greased baking dish.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool slightly before serving. Serve warm with cinnamon honey butter.
How to Serve Cinnamon Honey Butter Sweet Potato Cornbread
You can enjoy this cornbread warm straight from the oven, topped with a little cinnamon honey butter for an extra sweet touch. It pairs wonderfully with soups, stews, or can be enjoyed as a tasty breakfast.
How to Store Cinnamon Honey Butter Sweet Potato Cornbread
Keep any leftover cornbread in an airtight container at room temperature for up to 2 days. If you want to keep it longer, you can freeze it for up to 3 months. Just make sure to wrap it well before placing it in the freezer!
Tips to Make Cinnamon Honey Butter Sweet Potato Cornbread
- For extra flavor, try adding chopped nuts or raisins to the batter.
- Make sure your sweet potatoes are cooked and cooled before mashing them for a smoother batter.
- If you prefer a sweeter cornbread, feel free to add a bit more honey!
Variation
You can also make this cornbread with pumpkin instead of sweet potatoes for a different taste. The spices will blend beautifully with either ingredient!
FAQs
Q: Can I use fresh sweet potatoes instead of mashed?
A: Yes, just cook and mash the sweet potatoes before measuring.
Q: Is it possible to make this without buttermilk?
A: Yes! You can make a buttermilk substitute by adding 1 tablespoon of vinegar or lemon juice to regular milk and letting it sit for 5 minutes.
Q: How can I make this recipe gluten-free?
A: Substitute the yellow cornmeal with a gluten-free cornmeal mix for a gluten-free version.
