Description
Indulge in the delightful flavors of Honey Butter Sweet Potato Cornbread, a perfect blend of natural sweetness from mashed sweet potatoes and a rich, buttery cornbread. Topped with creamy honey butter, this moist and tender cornbread is an ideal side for fall meals and Thanksgiving feasts. Easy to make and irresistibly delicious, it’s sure to be a hit with family and friends!
Ingredients
Cornbread:
1 cup mashed sweet potatoes (about 1 medium sweet potato, cooked and mashed)
1 cup cornmeal
1 cup all-purpose flour
1/2 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon (optional)
2 large eggs
1/2 cup milk
1/4 cup melted butter
1/4 cup honey
Honey Butter Topping:
1/4 cup unsalted butter, softened
2 tablespoons honey
Pinch of cinnamon (optional)
Instructions
- Preheat your oven to 375°F (190°C). Grease an 8×8-inch baking pan or line it with parchment paper.
- In a large bowl, whisk together cornmeal, flour, sugar, baking powder, salt, and cinnamon (if using).
- In a separate bowl, whisk together mashed sweet potato, eggs, milk, melted butter, and honey until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Avoid overmixing.
- Pour the batter into the prepared baking pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- While the cornbread is baking, mix the softened butter, honey, and a pinch of cinnamon in a small bowl until smooth and creamy.
- Let the cornbread cool slightly before spreading it with honey butter. Cut into squares and enjoy warm!
Notes
For best results, use fresh sweet potatoes for a richer flavor.
You can add mix-ins like corn kernels or jalapeños for extra flavor.
Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 9 servings
- Calories: 210 kcal
