Description
Honey Butter Sweet Potato Cornbread combines the earthy sweetness of sweet potatoes with a rich honey butter topping, making it a delightful twist on traditional cornbread. This fluffy, moist cornbread is perfect for any occasion, from cozy family dinners to festive gatherings. Its unique flavor profile and straightforward preparation make it an essential addition to your recipe collection. Serve it as a side dish or enjoy it warm for breakfast — either way, it’s sure to impress!
Ingredients
Scale
- 1 cup mashed sweet potatoes (about 1 medium sweet potato)
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk (or regular milk)
- 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 oven to 375°F (190°C). Grease an 8-inch square baking dish or cast-iron skillet.
- Cook and mash the sweet potato until smooth; let cool slightly.
- In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
- In a separate bowl, mix mashed sweet potatoes, buttermilk, melted butter, eggs, and honey until combined.
- Pour wet ingredients into dry ingredients and stir until just combined.
- Pour batter into the prepared dish and bake for 25-30 minutes or until a toothpick inserted comes out clean.
- While baking, beat together softened butter and honey for the topping.
- Let cornbread cool slightly before serving with honey butter.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert/Bread
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice (approximately 70g)
- Calories: 169
- Sugar: 8g
- Sodium: 210mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 39mg