Honey Butter Sweet Potato Cornbread
This Honey Butter Sweet Potato Cornbread is a delightful twist on the classic cornbread, infused with sweet potato for added moisture and flavor. The honey butter drizzled on top makes it a perfect side dish for any meal or a comforting snack.
Equipment
- 1 mixing bowl
- 1 whisk
- 1 measuring cups and spoons
- 1 9x9-inch baking dish or similar
- 1 rubber spatula
- 1 oven
Ingredients
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup cooked and mashed sweet potato
- ½ cup honey
- ½ cup milk Can substitute coconut or almond milk for a dairy-free option.
- 2 large eggs
- ¼ cup unsalted butter, melted
- 1 tablespoon honey (for drizzling)
- 1 tablespoon unsalted butter (for drizzling)
Instructions
- Preheat the oven to 400°F (200°C). Grease the baking dish with cooking spray or a little butter.
- In a large mixing bowl, combine the all-purpose flour, cornmeal, baking powder, and salt. Whisk the dry ingredients together until well blended.
- In another mixing bowl, mix together the cooked and mashed sweet potato, honey, milk, and eggs until smooth.
- Pour the sweet potato mixture into the bowl with the dry ingredients and fold gently with a rubber spatula until just combined. Be careful not to overmix.
- Add the melted butter and mix until fully incorporated.
- Pour the batter into the greased baking dish, spreading it evenly.
- Bake in the preheated oven for 30 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.
- While the cornbread is baking, melt 1 tablespoon of butter and mix it with 1 tablespoon of honey in a small bowl for drizzling.
- Once the cornbread is done, remove it from the oven and let it cool slightly before drizzling the honey butter mixture on top.
- Cut into squares and serve warm.
Notes
You can substitute coconut milk or almond milk for dairy milk for a dairy-free option.
For an extra touch, add cooked corn kernels or chopped jalapeños to the batter before baking for added flavor and texture.
This cornbread pairs well with chili, barbeque, or as a standalone snack with tea or coffee.