Description
Honey Butter Sweet Potato Cornbread is a delightful and comforting twist on the classic cornbread, blending the natural sweetness of honey and sweet potatoes for a truly irresistible dish. This recipe is perfect for family gatherings, brunches, or as a side at dinner. Its moist texture, rich flavor, and ease of preparation make it a favorite among beginner bakers and seasoned cooks alike. Topped with homemade honey butter, this cornbread is sure to impress and satisfy at any occasion.
Ingredients
Scale
- 1 cup mashed sweet potatoes
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 1/4 cup honey
- 1/2 cup unsalted butter, softened (for honey butter)
- 1/4 cup honey (for honey butter)
- 1/4 teaspoon salt (optional for honey butter)
Instructions
- Preheat your oven to 375°F (190°C) and grease an 8-inch baking dish or cast-iron skillet.
- Cook and mash the sweet potato until smooth; set aside to cool slightly.
- In a bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
- In another bowl, combine mashed sweet potatoes, buttermilk, melted butter, eggs, and honey.
- Pour the wet mixture into the dry ingredients and stir gently until just combined.
- Pour batter into the prepared dish/skillet and spread evenly; bake for 25-30 minutes until golden.
- For honey butter: Mix softened butter with honey until creamy.
- Allow cornbread to cool slightly before serving warm with honey butter.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 90g)
- Calories: 200
- Sugar: 10g
- Sodium: 210mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg