Description
This Honey Butter Sweet Potato Cornbread is a delightful twist on classic cornbread, with the natural sweetness of sweet potato and a luscious honey butter topping. Perfect for fall baking or as a comforting side dish any time of year.
Ingredients
Scale
Sweet Potato Cornbread:
- 1 cup mashed sweet potato (about 1 medium sweet potato)
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/3 cup honey
- 1/4 cup brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 large eggs
- 1/2 cup unsalted butter (melted)
- 3/4 cup buttermilk
- 1 teaspoon vanilla extract
Honey Butter:
- 1/2 cup unsalted butter (softened)
- 2 tablespoons honey
- pinch of cinnamon (optional)
Instructions
- Preheat Oven: Preheat oven to 375°F (190°C) and grease an 8×8-inch baking dish or cast-iron skillet.
- Mix Dry Ingredients: In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, cinnamon, and brown sugar.
- Combine Wet Ingredients: In a separate bowl, mix sweet potato, eggs, honey, melted butter, buttermilk, and vanilla. Pour wet ingredients into the dry mix until just combined.
- Bake: Pour batter into the prepared dish and bake for 30–35 minutes until a toothpick inserted in the center comes out clean. Let cool before serving.
- Prepare Honey Butter: Beat softened butter with honey (and cinnamon) until fluffy. Serve warm cornbread with honey butter.
Notes
- Roast or microwave sweet potato in advance
- Drizzle with hot honey or sea salt for extra flavor
- Bake in muffin tin for individual portions (bake 18–20 minutes)
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Bread, Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 15 g
- Sodium: 210 mg
- Fat: 13 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 55 mg
