Description
This Sweet Potato Cornbread with Honey Butter is the ultimate comfort food. Moist, fluffy, and infused with the natural sweetness of sweet potatoes, it’s the perfect side dish for family dinners, potlucks, or cozy evenings at home. Top it off with rich, creamy honey butter for a heavenly treat.
Ingredients
For the Cornbread:
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1 cup mashed sweet potatoes (cooked & cooled)
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1 cup yellow cornmeal
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1 cup all-purpose flour
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1/4 cup honey
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1 tbsp baking powder
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1/2 tsp salt
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2 large eggs
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1/2 cup melted butter (cooled slightly)
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1 cup buttermilk
For the Honey Butter:
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1/4 cup honey
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1/2 cup softened butter
Instructions
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Preheat oven to 375°F (190°C). Grease an 8-inch square baking dish or line it with parchment paper.
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In a large bowl, mix together cornmeal, flour, baking powder, and salt.
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In a separate bowl, combine mashed sweet potatoes, eggs, melted butter, buttermilk, and honey. Whisk until smooth.
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Pour the wet mixture into the dry ingredients and gently fold until just combined.
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Spread the batter evenly in the prepared dish and bake for 25–30 minutes, or until a toothpick comes out clean.
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While the cornbread is baking, make the honey butter by mixing honey and softened butter until creamy.
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Let the cornbread cool for 10 minutes before serving. Spread with honey butter and enjoy!
Notes
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To make it gluten-free, use gluten-free flour.
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For added flavor, try mixing in cheese, corn kernels, or jalapeños.
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Store leftovers in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Bread, Side Dish
- Method: Baking
- Cuisine: American