Description
This Delicious Honey Butter Sweet Potato Cornbread features a moist and flavorful twist on traditional cornbread with mashed sweet potatoes and a touch of honey, complemented by a luscious honey butter topping. Perfect as a side dish for any meal or as a comforting snack.
Ingredients
Scale
Cornbread
- 1 cup mashed sweet potatoes
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup honey
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup melted butter
- 1 cup buttermilk
Honey Butter Topping
- 1/4 cup honey
- 1/2 cup softened butter
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) and grease a 9-inch square baking pan or line it with parchment paper for easy removal.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the yellow cornmeal, all-purpose flour, baking powder, and salt until well combined.
- Combine Wet Ingredients: In a separate bowl, beat the eggs lightly. Add the mashed sweet potatoes, melted butter, buttermilk, and 1/4 cup honey. Mix until smooth and fully blended.
- Prepare the Batter: Pour the wet ingredients into the bowl with dry ingredients. Stir gently but thoroughly until just combined—avoid overmixing to keep the cornbread tender.
- Pour and Bake: Transfer the batter to the prepared baking pan, spreading it evenly. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Prepare Honey Butter: While the cornbread bakes, mix the softened butter and 1/4 cup honey together in a small bowl until smooth and creamy.
- Cool and Serve: Remove the cornbread from the oven and let it cool slightly in the pan for about 10 minutes. Spread the honey butter generously over warm slices before serving for a deliciously sweet finish.
Notes
- Use fresh or canned mashed sweet potatoes; if using canned, drain well.
- Adjust honey amount according to your preferred sweetness level.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
- The honey butter can be stored in the refrigerator and softened before use.
- This cornbread reheats well—warm slices in the oven or microwave before serving.
Keywords: sweet potato cornbread, honey butter cornbread, sweet potato recipe, southern cornbread, fall side dish, easy baked cornbread