Description
This Honey Butter Sweet Potato Cornbread is a moist, flavorful twist on classic cornbread, combining the natural sweetness of sweet potatoes with the rich notes of honey and butter. Perfectly golden and tender, it makes a delightful side for any meal or a sweet snack on its own.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1 cup cornmeal
- 2 tsp baking powder
- 1/4 tsp salt
Wet Ingredients
- 1 cup sweet potato puree (about 1 medium sweet potato)
- 1/2 cup melted unsalted butter
- 1/2 cup honey
- 1 cup whole milk (or substitute with almond/oat milk)
- 2 large eggs
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and grease an 8-inch square baking dish to prevent sticking and ensure easy removal.
- Prepare Sweet Potato Puree: Boil or bake sweet potatoes until tender, then peel and mash them into a smooth puree, ensuring no lumps remain for a consistent texture in the cornbread.
- Mix Dry Ingredients: In a large bowl, whisk together all-purpose flour, cornmeal, baking powder, and salt to evenly distribute the leavening and seasoning.
- Combine Wet Ingredients: In a separate bowl, mix the melted butter, honey, milk, eggs, and sweet potato puree until well combined to create a smooth, cohesive wet mixture.
- Combine Wet and Dry Mixtures: Gently fold the wet ingredients into the dry ingredients, mixing just until combined to avoid overworking the batter and maintain a tender crumb.
- Bake the Cornbread: Pour the batter into the prepared baking dish, smoothing the top, then bake for 25-30 minutes or until golden brown and a toothpick inserted into the center comes out clean.
Notes
- For a dairy-free option, substitute whole milk with almond or oat milk and use a plant-based butter substitute.
- Ensure the sweet potato puree is smooth to avoid lumps in the cornbread texture.
- This cornbread pairs wonderfully with chili, soups, or as a standalone treat with additional honey or butter.
- Do not overmix the batter to maintain a light, fluffy texture.
- Leftovers can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
