Sweet Potato Cornbread with Cinnamon Honey Spread

Instructions

Peel and cube the sweet potato. Boil, steam, or roast until fork‑tender. Drain, then mash until smooth. Measure out 1 cup.

Preheat oven to 190 °C (375 °F).
Grease an 8×8‑inch (or similar) baking dish, or line with parchment paper. Alternatively, a cast‑iron skillet works well. Burrata and Bubbles+1

In a medium bowl, whisk together cornmeal, flour, brown sugar, baking powder, salt, and cinnamon (if using).

In a large bowl, combine mashed sweet potato, milk, eggs, melted butter, and honey. Stir until smooth and evenly blended.

Pour the dry ingredients into the wet mixture. Stir gently until just combined — avoid overmixing to keep cornbread tender. A few small lumps are okay.

Pour the batter into the prepared pan, smoothing the top.
Bake in preheated oven for 25–35 minutes or until a toothpick inserted into the center comes out clean (or with a few moist crumbs). Top should be golden.

While the cornbread bakes (or right after), mix together softened butter, honey, cinnamon, and a pinch of salt in a small bowl until smooth and spreadable.

Once cornbread is out of the oven, let it cool 5–10 minutes.
Slice, then spread the cinnamon‑honey butter generously while slices are still warm so it melts in.
Serve warm — it’s lovely with soup, chili, roasted veggies, or simply with a hot drink.

Use roasted or well‑drained sweet potato: Too much moisture (like from boiling without draining) can make batter too wet; roasting deepens flavor and keeps it rich.
Don’t overmix: Overworking batter makes cornbread dense or dry. Mix only until ingredients come together.
Serve warm: Cinnamon‑honey spread melts into warm cornbread best. For leftovers, gently reheat.
Customize sweetness: If you prefer less sweet, reduce honey or skip cinnamon in batter. For extra cozy fall vibes, add a pinch of nutmeg or ginger.
Pan choice matters: A cast‑iron skillet gives nice crunchy edges; a baking dish gives more even, soft crumb.

This Sweet Potato Cornbread with Cinnamon‑Honey Spread is perfect:

As a side dish with chili, soups, stews, or roast meats on chilly evenings
For holiday or comfort meals — Thanksgiving, fall dinners, or cozy family nights
As a snack or breakfast bread — warm slices with butter and honey-spread go especially well with coffee or tea