Description
This Honey Butter Sweet Potato Cornbread combines the natural sweetness of mashed sweet potatoes with classic southern cornmeal for a moist, tender, and flavorful side dish. Topped with a luscious honey butter spread, this cornbread is perfect for fall gatherings or any meal where you want a comforting, slightly sweet bread accompaniment.
Ingredients
Scale
Cornbread
- 1 cup mashed cooked sweet potato (about 1 medium)
- 1 cup yellow cornmeal
- 3/4 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon (optional)
- 2 large eggs
- 1/3 cup honey
- 1/2 cup buttermilk
- 1/2 cup unsalted butter (melted and slightly cooled)
- 1 teaspoon vanilla extract
Honey Butter Topping
- 1/4 cup unsalted butter (softened)
- 2 tablespoons honey
- pinch of salt
Instructions
- Preheat and Prepare: Preheat your oven to 375°F and grease an 8×8-inch baking dish or cast iron skillet to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a large bowl, whisk together the cornmeal, all-purpose flour, baking powder, baking soda, salt, and ground cinnamon (if using) to evenly distribute the leavening agents and spices.
- Mix Wet Ingredients: In another bowl, whisk the eggs, mashed sweet potato, honey, buttermilk, melted and cooled butter, and vanilla extract until the mixture is smooth and well combined.
- Combine Batter: Add the wet ingredients to the dry ingredients and stir gently just until combined. Be careful not to overmix to maintain a tender texture.
- Bake: Pour the batter into the prepared baking dish and smooth the surface. Bake in the preheated oven for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Prepare Honey Butter: While the cornbread bakes, beat the softened butter with honey and a pinch of salt until the mixture is light and creamy.
- Cool and Serve: Allow the cornbread to cool slightly after baking. Spread the honey butter over the warm cornbread or serve it on the side for guests to add as desired.
Notes
- For extra flavor and texture, add 1/2 cup corn kernels or shredded cheddar cheese directly to the batter before baking.
- Leftovers can be stored at room temperature for up to 2 days or refrigerated to maintain freshness for a longer period.
