Description
Indulge in the perfect blend of sweet and savory with this Honey Butter Sweet Potato Cornbread recipe. Moist and flavorful, this cornbread features the natural sweetness of sweet potatoes, enhanced by a touch of honey butter for a delightful treat.
Ingredients
Scale
Sweet Potato Cornbread:
- 1 cup mashed cooked sweet potato (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
- 1/2 teaspoon cinnamon
- 1/2 cup unsalted butter, melted
- 1/4 cup honey
- 2 large eggs
- 1 cup buttermilk
Honey Butter:
- 1/2 cup unsalted butter, softened
- 3 tablespoons honey
- pinch of cinnamon (optional)
Instructions
- Preheat oven and prepare pan: Preheat oven to 375°F (190°C) and grease a 9-inch square baking dish or cast-iron skillet.
- Mix dry ingredients: In a large bowl, whisk together cornmeal, flour, sugar, baking powder, salt, and cinnamon.
- Combine wet ingredients: In another bowl, mix mashed sweet potato, melted butter, honey, eggs, and buttermilk until smooth.
- Combine wet and dry: Add wet ingredients to dry ingredients and stir until just combined.
- Bake: Pour batter into the prepared pan and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Prepare honey butter: Beat softened butter with honey (and cinnamon if using) until fluffy.
- Serve: Serve cornbread warm with honey butter spread on top.
Notes
- For extra texture, add 1/2 cup chopped pecans to the batter.
- This cornbread also pairs wonderfully with chili or roasted meats.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Bread, Side Dish
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 1 square
- Calories: 250
- Sugar: 15 g
- Sodium: 230 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 55 mg
