Description
Indulge in the deliciously moist and flavorful Honey Butter Sweet Potato Cornbread. This Southern-inspired treat combines the sweetness of honey and sweet potatoes with the hearty texture of cornmeal for a perfect side dish or snack.
Ingredients
Scale
Sweet Potato Cornbread:
- 1 cup mashed cooked sweet potato (about 1 medium)
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup brown sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 2 large eggs
- 1 cup buttermilk
- 1/4 cup melted butter
- 1/4 cup honey
Honey Butter:
- 1/2 cup softened butter
- 3 tablespoons honey
- pinch of cinnamon (optional)
Instructions
- Preheat oven to 375°F (190°C). Grease an 8×8-inch baking dish or cast-iron skillet.
- In a large bowl, whisk together cornmeal, flour, brown sugar, baking powder, baking soda, salt, and cinnamon.
- In another bowl, whisk mashed sweet potato, eggs, buttermilk, melted butter, and honey until smooth.
- Stir wet ingredients into dry ingredients just until combined; do not overmix.
- Pour batter into prepared dish and bake 25–30 minutes until golden and a toothpick inserted in the center comes out clean.
- For the honey butter, beat softened butter, honey, and cinnamon until creamy.
- Serve warm cornbread with generous dollops of honey butter.
Notes
- You can roast or steam sweet potatoes in advance.
- For a dairy-free version, use almond milk with 1 teaspoon vinegar and coconut oil in place of butter.
- Cornbread keeps moist for 2–3 days when wrapped well.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Bread, Side Dish
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 1 square
- Calories: 260
- Sugar: 14 g
- Sodium: 260 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 55 mg
