Description
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
Units
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
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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.
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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.
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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.
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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.
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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.