Description
This Sweet Potato Cornbread with Honey Butter is a deliciously moist and flavorful Southern American side dish perfect for fall. Made with mashed sweet potatoes, yellow cornmeal, warm spices, and baked to golden perfection, it’s served warm topped with a creamy, sweet honey butter that melts into every bite. Ideal alongside chili or as a cozy treat on its own.
Ingredients
Scale
Cornbread
- 1 cup mashed cooked sweet potato
- 1 cup yellow cornmeal
- 3/4 cup all-purpose flour
- 1/4 cup brown sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 2 large eggs
- 3/4 cup buttermilk
- 1/4 cup melted unsalted butter
- 1 teaspoon vanilla extract
Honey Butter
- 1/2 cup unsalted butter, softened
- 2 tablespoons honey
- Pinch of salt
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 375°F (190°C). Grease an 8×8-inch baking dish or line it with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the yellow cornmeal, all-purpose flour, brown sugar, baking powder, baking soda, salt, ground cinnamon, and nutmeg until well combined.
- Mix Wet Ingredients: In a separate bowl, whisk the eggs, mashed sweet potato, buttermilk, melted unsalted butter, and vanilla extract together until the mixture is smooth and uniform.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the bowl with dry ingredients. Stir gently until just combined; avoid overmixing to keep the cornbread tender.
- Pour Batter and Bake: Pour the batter into the prepared baking dish and smooth the surface with a spatula. Bake in the preheated oven for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Slice: Remove the cornbread from the oven and let it cool slightly before slicing into 9 squares.
- Make Honey Butter: While the cornbread bakes, combine the softened unsalted butter, honey, and a pinch of salt in a small bowl. Stir well until creamy and thoroughly mixed.
- Serve: Serve the warm cornbread squares with a generous spread of honey butter for an extra touch of sweetness and richness.
Notes
- You can use canned sweet potato puree to save preparation time without sacrificing flavor.
- For a dairy-free version, substitute buttermilk with plant-based milk and use vegan butter to make the recipe vegan-friendly.
- This cornbread pairs wonderfully with chili or can be enjoyed as a sweet and cozy side dish for fall meals.
