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Honey Butter Sweet Potato Cornbread

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Honey Butter Sweet Potato Cornbread is a moist, flavorful twist on classic cornbread! Made with mashed sweet potatoes, honey, and butter, this cornbread is sweet, tender, and packed with a warm, comforting flavor. Perfect for serving alongside soups, chilis, or as a holiday side dish.

Ingredients

Scale

For the Cornbread:

  • 1 cup (240g) mashed sweet potato (about 1 medium sweet potato)
  • 1 cup (240ml) buttermilk
  • 1/2 cup (115g) unsalted butter, melted
  • 1/3 cup (80ml) honey
  • 2 large eggs
  • 1 cup (120g) all-purpose flour
  • 1 cup (170g) yellow cornmeal
  • 1/2 cup (100g) granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt

For the Honey Butter Topping:

  • 1/4 cup (55g) unsalted butter, softened
  • 2 tbsp honey
  • Pinch of salt

Instructions

  • Prepare the Sweet Potato:

    • Preheat your oven to 400°F (200°C). Prick the sweet potato with a fork and roast it for 45-50 minutes, or until soft. Let it cool, then peel and mash it until smooth.

  • Make the Cornbread Batter:

    • Preheat your oven to 375°F (190°C) and grease a 9×9-inch baking pan.
    • In a large mixing bowl, whisk together the mashed sweet potato, buttermilk, melted butter, honey, and eggs until smooth.
    • In a separate bowl, combine the flour, cornmeal, sugar, baking powder, baking soda, and salt.
    • Gradually fold the dry ingredients into the wet ingredients until just combined. Avoid overmixing.

  • Bake the Cornbread:

    • Pour the batter into the prepared baking pan, spreading it evenly.
    • Bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

  • Make the Honey Butter:

    • While the cornbread is baking, combine the softened butter, honey, and a pinch of salt in a small bowl. Stir until smooth.

  • Serve:

    • Let the cornbread cool for 5-10 minutes, then spread or drizzle with the honey butter. Slice and serve warm!

Notes

  • Add-ins: Add chopped jalapeños or shredded cheddar cheese for a savory twist.
  • Make it gluten-free: Substitute all-purpose flour with a 1:1 gluten-free flour blend.
  • Storage: Store leftovers in an airtight container at room temperature for up to 2 days or freeze for up to 2 months.

Find it online: https://recipe.ukfinda.com/sweet-potato-cornbread/