Description
This Honey Butter Sweet Potato Cornbread is a moist, flavorful twist on classic cornbread, featuring mashed sweet potatoes, a hint of honey, and a rich honey butter topping. Perfect as a comforting side with a touch of sweetness, it bakes to golden perfection in just about 30 minutes.
Ingredients
Scale
For the Cornbread:
- 1 cup mashed sweet potatoes (about 1 medium sweet potato)
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup buttermilk (or 1 cup milk + 1 tsp lemon juice/vinegar)
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 1/4 cup honey
For the Honey Butter:
- 1/2 cup unsalted butter, softened
- 1/4 cup honey
- 1/4 tsp salt (optional)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and grease an 8-inch baking dish or cast-iron skillet to prevent sticking.
- Prepare Sweet Potato: If not already done, cook a medium sweet potato by roasting or boiling until tender, then mash it and allow it to cool to room temperature.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the cornmeal, all-purpose flour, granulated sugar, baking powder, and salt until well combined.
- Mix Wet Ingredients: In a separate bowl, combine the cooled mashed sweet potato, buttermilk (or milk with lemon juice/vinegar), melted unsalted butter, eggs, and honey. Whisk until smooth.
- Combine & Bake: Gently fold the wet ingredients into the dry ingredients, stirring just until combined to avoid overmixing. Pour the batter into the prepared baking dish or skillet.
- Bake: Place the pan in the oven and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown.
- Make Honey Butter: While the cornbread bakes, beat the softened unsalted butter with honey and salt (if using) in a small bowl until creamy and smooth.
- Serve: Let the cornbread cool slightly for a few minutes, then slice and serve warm with generous dollops of the homemade honey butter spread.
Notes
- You can prepare the mashed sweet potato ahead of time and refrigerate it until ready to use.
- Substitute buttermilk with regular milk mixed with lemon juice or vinegar for a similar tangy effect.
- Use a cast-iron skillet for a crispier crust and even baking.
- Do not overmix the batter to keep the cornbread tender and moist.
- For a dairy-free variation, substitute butter with vegan butter and use a plant-based milk alternative with a splash of lemon juice.
