Sweet Potato Cornbread with Cinnamon Honey Butter

The theme for Improv Challenge this month is bread and butter, which gave me the perfect excuse to make up a delicious flavored butter to go with this sweet potato cornbread that I've been wanting to try! I love it when restaurants have flavored butter, and it's so easy to make it at home. This makes a great accompaniment to soup, stew, Mexican meals, or about anything else you can think of.

Place sweet potatoes in a medium saucepan and cover with water.

Bring to a boil, then reduce heat and cover, and cook until tender, 15-20 minutes. Remove from the heat and drain thoroughly. Use a food processor to pulse until smooth and fluffy. (If you don't have a processor, just mash thoroughly.) Transfer to a bowl and let cool to room temperature.

In a medium bowl, stir together the flour, cornmeal,

sugar, baking powder,

baking soda, salt, allspice, and cinnamon. In a measuring cup, combine the eggs, melted butter and buttermilk.

Add the wet ingredients to the dry

and stir just until combined, taking care not to overmix. Fold in the sweet potatoes.

Spread into a greased 9-inch square pan.

Bake until the top is golden brown and the bread pulls away from the pan sides, 30-35 minutes.

To make the flavored butter, combine the softened butter and honey

in a small bowl. Use a fork to mash the butter and honey together, then stir in the cinnamon.

Serve the bread with the flavored butter, and enjoy!

One year ago: Chicken with Goat Cheese and Sundried Tomato Sauce
Two years ago: Chocolate Mousse Cake with Raspberry Sauce
Three years ago: Pumpkin Bran Muffins
Four years ago: Peanut Butter Cup Cheesecake


Sweet Potato Cornbread

2 sweet potatoes, peeled and cut into chunks
1 cup yellow cornmeal
1 cup flour
3 Tbsp. sugar
1 Tbsp. baking powder
1/2 tsp. baking soda
1 1/2 tsp. salt
pinch of allspice
1/4 tsp. cinnamon
1 1/4 cups buttermilk
2 large eggs, lightly beaten
3 Tbsp butter, melted

For the Cinnamon Honey Butter:
1/4 cup butter, softened
2 Tbsp. honey
1/4 tsp. cinnamon

Place sweet potatoes in a medium saucepan and cover with water. Bring to a boil, then reduce heat and cover, and cook until tender, 15-20 minutes. Remove from the heat and drain thoroughly. Transfer to a food processor and pulse until slightly fluffy. Scrape into a bowl and let cool to room temperature.

In a small bowl, stir together the cornmeal, flour, sugar, baking powder, baking soda, salt, allspice, and cinnamon. Stir well.

In a medium bowl, combine the buttermilk, eggs, and melted butter. Add the sweet potatoes and mix well. Then add the dry ingredients and stir just until combined, taking care not to overmix. The batter should be slightly lumpy. Pour into a greased 9-inch square pan.

Bake at 400 until the top is golden brown and the bread pulls away from the pan sides, 30-35 minutes. Place the pan on a rack to cool slightly or completely.

For the butter, in a small bowl, stir together the butter, honey and cinnamon. Serve butter at room temperature with the bread. Store leftover butter in the refrigerator.

Recipe Source: Cornbread adapted from PetitChef

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