Description

A moist and fluffy cornbread made with mashed sweet potato, cornmeal, cinnamon, and honey or maple syrup. Topped with whipped cinnamon honey butter, it’s the perfect cozy bake for fall or any time you want a comforting, slightly sweet side.

Ingredients

1 cup mashed cooked sweet potato

1 cup cornmeal

3/4 cup all-purpose or whole wheat flour

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/4 cup coconut oil or melted butter

2 tablespoons honey or maple syrup

3/4 cup milk of choice (dairy or non-dairy)

1 tablespoon apple cider vinegar

1 teaspoon vanilla extract

1/2 cup unsalted butter, softened (for cinnamon honey butter)

2 tablespoons honey (for cinnamon honey butter)

1/2 teaspoon ground cinnamon (for cinnamon honey butter)

Pinch of sea salt (for cinnamon honey butter)

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Instructions

Preheat oven to 375°F (190°C) and grease or line an 8-inch square or round baking dish.
In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, and ground cinnamon.
In another bowl, mix mashed sweet potato, coconut oil or melted butter, honey or maple syrup, milk, apple cider vinegar, and vanilla extract until smooth.
Pour the wet mixture into the dry ingredients and stir until just combined. Do not overmix.
Pour the batter into the prepared baking dish, smooth the top, and bake for 22–28 minutes, or until a toothpick inserted in the center comes out clean.
While the cornbread bakes, make the cinnamon honey butter by beating together softened butter, honey, ground cinnamon, and a pinch of sea salt until light and fluffy.
Let the cornbread cool slightly before slicing. Serve warm with a generous smear of cinnamon honey butter.

Notes

Maple syrup can be used instead of honey for a deeper flavor.

Use dairy-free milk and vegan butter for a completely dairy-free version.

Whole wheat flour adds a heartier texture without sacrificing moisture.

Optional add-ins: chopped pecans or dried cranberries for extra flavor and texture.

Store in an airtight container at room temp for 2 days or refrigerate for up to 5 days.

To freeze, wrap individual slices and reheat in the microwave or oven.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Bread
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 210
Sugar: 6g
Sodium: 180mg
Fat: 11g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 2g
Protein: 3g
Cholesterol: 20mg