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Cinnamon Honey Butter Sweet Potato Cornbread

Are you ready to indulge in a delightful southern twist on a classic favorite? This Cinnamon Honey Butter Sweet Potato Cornbread is not just your regular cornbread; it's a sweet, buttery masterpiece that will wow your taste buds and have your family begging for seconds! Imagine the warm, comforting aroma of freshly baked cornbread, enhanced by the natural sweetness of mashed sweet potatoes and a drizzle of honey that brings everything together—pure bliss! Interestingly, sweet potatoes have been a beloved staple in Southern kitchens for generations, and when combined with cornbread, they create a dish that’s both satisfying and hearty. This recipe is perfect for any occasion—whether you're hosting a family dinner, enjoying a cozy weekend brunch, or celebrating the holidays. The best part? It’s incredibly straightforward and quick to whip up, ensuring that even the busiest home cooks can enjoy this delectable treat. If you love cornbread and are looking for a touch of sweetness, grab your apron and let's dive into this comforting recipe!
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Ingredients
  

  • 1 cup mashed sweet potatoes
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1/4 cup honey
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon for the butter
  • 1/4 cup butter softened, for the butter
  • 1/4 cup honey for the butter

Instructions
 

  • Preheat the Oven: Preheat your oven to 400°F (200°C) and generously grease a baking dish.
  • Mix Dry Ingredients: In a large bowl, whisk together the cornmeal, flour, baking powder, salt, and cinnamon to ensure they are well combined.
  • Combine Wet Ingredients: In another bowl, combine the mashed sweet potatoes, honey, and any remaining ingredients until smooth.
  • Combine Mixes: Pour the wet mixture into the dry ingredients and stir until just combined. Avoid overmixing to keep your cornbread light and fluffy.
  • Bake: Transfer the batter to your prepared baking dish, smoothing the top if necessary. Bake for 25-30 minutes or until a toothpick inserted comes out clean.
  • Prepare the Cinnamon Honey Butter: While the cornbread is baking, mix softened butter, honey, and cinnamon in a small bowl until blended.
  • Serve: Once baked, let the cornbread cool slightly before serving with the cinnamon honey butter.
  • What to Serve Cinnamon Honey Butter Sweet Potato Cornbread With
  • This cornbread pairs beautifully with a variety of dishes. Serve it as a side for savory meals like chili, pulled chicken, or hearty stews. You might also enjoy it alongside a refreshing salad or grilled vegetables. If you’re feeling indulgent, serve it with a dollop of yogurt or fresh fruit for breakfast!
  • Top Tips for Perfecting Cinnamon Honey Butter Sweet Potato Cornbread
  • Ingredient Substitutions: You can experiment by substituting gluten-free flour to make this dish suitable for those with gluten sensitivities.
  • Sweetness Adjustments: If you prefer a sweeter cornbread, feel free to increase the amount of honey.
  • Avoiding Dry Cornbread: Be careful not to overbake; keep an eye on it in the oven, checking for doneness at the 25-minute mark.
  • Storing and Reheating Tips
  • Leftover cornbread can be stored in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap or foil and place it in the refrigerator for up to a week or freeze it for up to 3 months. To reheat, simply pop it in a preheated oven at 350°F (175°C) for about 10-15 minutes until warmed through, or microwave it for 15-20 seconds for a quick treat.
  • Now that you have discovered the joy of making Cinnamon Honey Butter Sweet Potato Cornbread, why not roll up your sleeves and give it a try? You won't regret it! Enjoy the process and the delightful results!