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Honey Butter Sweet Potato Cornbread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 37 reviews
  • Author: Maria
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 9 servings
  • Category: Side Dish
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

Honey Butter Sweet Potato Cornbread is a moist, flavorful Southern-style cornbread made with mashed sweet potatoes and a touch of honey for natural sweetness. This comforting side dish combines the earthiness of sweet potatoes with the rustic texture of cornmeal and a hint of warming cinnamon, baked to golden perfection. Perfect paired with chili, roasted chicken, or enjoyed on its own with honey butter, this recipe is an easy fall baking favorite.

Ingredients

Scale

Dry Ingredients

  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon

Wet Ingredients

  • 1 cup mashed sweet potato (about 1 medium)
  • 1/2 cup unsalted butter, melted
  • 1/3 cup honey
  • 2 large eggs
  • 3/4 cup buttermilk

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 375°F (190°C) and grease an 8×8-inch baking dish or a cast-iron skillet thoroughly to prevent sticking.
  2. Mix Dry Ingredients: In a large bowl, whisk together the yellow cornmeal, all-purpose flour, baking powder, baking soda, salt, and ground cinnamon until evenly combined.
  3. Blend Wet Ingredients: In a separate bowl, combine the mashed sweet potato, melted unsalted butter, honey, eggs, and buttermilk. Stir well until the mixture is smooth and homogenous.
  4. Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients bowl and gently stir until just combined. Avoid overmixing to keep the cornbread tender.
  5. Transfer Batter and Bake: Pour the batter into the prepared baking dish or skillet, smoothing the top with a spatula. Place in the preheated oven and bake for 25 to 30 minutes until the top is golden brown and a toothpick inserted in the center comes out clean.
  6. Cool and Serve: Remove from the oven and let the cornbread cool slightly in the pan before slicing and serving. Optionally, serve with honey butter made by whipping softened butter with honey.

Notes

  • For a sweeter cornbread, add 1 to 2 extra tablespoons of honey to the batter.
  • This cornbread pairs wonderfully with chili, roasted chicken, or can be enjoyed alone with additional honey butter.
  • To make honey butter, whip 1/4 cup of softened butter with 1 to 2 tablespoons of honey until fluffy.

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Find it online: https://sweetindulgencescakes.com/honey-butter-sweet-potato-cornbread-recipe/