Description
This Honey Butter Sweet Potato Cornbread is a moist, flavorful twist on traditional cornbread, combining the natural sweetness of mashed sweet potatoes with golden cornmeal. Baked to a perfect golden crust and served warm with a luscious honey butter spread, it’s an irresistible side dish ideal for fall dinners and holiday meals.
Ingredients
Scale
Cornbread
- 1 cup mashed sweet potatoes
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup honey (for the cornbread)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup melted butter
- 1 cup buttermilk
Honey Butter
- 1/4 cup honey
- 1/2 cup softened butter
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 375°F (190°C) and grease a baking dish lightly to prevent sticking.
- Combine Dry Ingredients: In a mixing bowl, whisk together the yellow cornmeal, all-purpose flour, baking powder, and salt to ensure even distribution of leavening agents and seasoning.
- Mix Wet Ingredients: In a separate bowl, blend the mashed sweet potatoes, eggs, melted butter, buttermilk, and honey (for the cornbread) until the mixture is smooth and well combined.
- Combine Wet and Dry Mixtures: Gently fold the wet ingredients into the dry ingredients, stirring just until everything is incorporated to avoid overmixing and a tough texture.
- Pour Batter and Bake: Pour the prepared batter evenly into the greased baking dish and smooth the top with a spatula.
- Bake: Place the dish in the oven and bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean, indicating it is fully cooked.
- Make Honey Butter: While the cornbread bakes, mix the softened butter and honey in a small bowl until creamy and well combined to create the honey butter spread.
- Cool and Serve: Allow the cornbread to cool slightly after baking, then slice and serve warm with a generous spread of the honey butter on top for a rich, sweet finish.
Notes
- Use freshly mashed sweet potatoes for the best texture and flavor.
- Do not overmix the batter to keep the cornbread tender.
- If you prefer a spicier twist, add a pinch of cinnamon or nutmeg to the batter.
- The honey butter can be prepared ahead and refrigerated; bring to room temperature before serving.
- Leftover cornbread can be refrigerated for up to 3 days and reheated gently.
