Description
Cinnamon honey butter elevates this sweet potato cornbread delight with southern charm. Creamy, spiced butter melts over warm cornbread, creating a comforting dessert you’ll savor with pure pleasure.
Ingredients
Scale
- 1 cup sweet potatoes (mashed, cooked and cooled)
- 1 cup cornmeal
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup buttermilk
- ½ cup unsalted butter (softened)
- ¼ cup honey
- 1 tbsp baking powder
- ½ tsp ground cinnamon
- ½ tsp salt
Instructions
- Preparation: Warm the oven to 400°F (200°C) and prepare a 9-inch square baking pan with cooking spray or parchment paper.
- Butter Blending: Whip the softened butter, honey, and ground cinnamon into a smooth, uniform mixture, creating a fragrant base for the cornbread.
- Wet Ingredient Fusion: Incorporate mashed sweet potatoes, whole eggs, and buttermilk into the butter mixture, stirring until completely integrated and creating a rich, creamy consistency.
- Dry Ingredient Combination: Sift cornmeal, all-purpose flour, baking powder, and kosher salt together, eliminating any potential lumps and ensuring even distribution of leavening agents.
- Batter Assembly: Gently fold dry ingredients into wet ingredients, using minimal strokes to maintain the cornbread’s delicate texture. Mix just until combined, preventing overmixing that could result in tough bread.
- Pan Filling: Smoothly transfer the batter into the prepared pan, using a spatula to create an even surface and ensure uniform baking.
- Baking and Verification: Bake for 25-30 minutes, testing doneness by inserting a toothpick into the center – it should come out clean without any raw batter clinging to it.
- Cooling Process: Allow the cornbread to rest in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing and serving.
Notes
- Butter Softening Tip: Ensure butter is at room temperature for smooth, even blending with honey and cinnamon.
- Sweet Potato Prep: Use freshly mashed sweet potatoes for the most vibrant flavor and optimal moisture in the cornbread.
- Mixing Technique: Fold dry ingredients gently to prevent tough, dense texture; stop mixing as soon as ingredients are combined.
- Moisture Check: Don’t overbake – toothpick test is crucial to maintain the cornbread’s tender, moist interior.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 9
- Calories: 204
- Sugar: 7 g
- Sodium: 200 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 60 mg