Honey Butter Sweet Potato Cornbread
This delightful cornbread features the natural sweetness of sweet potatoes and the rich flavor of honey butter. Perfect as a side dish for savory meals or a cozy snack on its own, this recipe will elevate your cornbread game.
Equipment
- 1 oven
- 2 mixing bowl
- 1 whisk
- 1 potato masher (or fork)
- 1 9x9 inch baking dish
- 1 measuring cups and spoons
- 1 spatula
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup granulated sugar
- 1 cup mashed sweet potatoes (cooked)
- 1/4 cup honey
- 1/2 cup milk
- 2 large eggs
- 1/4 cup unsalted butter (melted)
- 1/4 cup unsalted butter (softened) For Honey Butter
- 2 tablespoons honey For Honey Butter
- pinch of salt For Honey Butter
Instructions
- Preheat your oven to 400°F (200°C). Grease the 9x9 inch baking dish with butter or non-stick spray.
- In a mixing bowl, combine the cornmeal, all-purpose flour, baking powder, salt, and sugar. Whisk until well mixed.
- In another bowl, mash the cooked sweet potatoes until smooth. Add honey, milk, eggs, and melted butter. Mix until all wet ingredients are combined.
- Pour the wet mixture into the dry ingredients and stir gently using a spatula until just combined. Avoid over-mixing.
- Transfer the cornbread batter into the prepared baking dish, smoothing out the top.
- Bake in the preheated oven for 25 minutes, or until a toothpick inserted into the center comes out clean.
- While the cornbread is baking, prepare the honey butter by mixing the softened butter, honey, and a pinch of salt in a small bowl until creamy and well combined.
- Once baked, let the cornbread cool for a few minutes before cutting it into squares and serving with the honey butter.
Notes
You can add corn kernels or chopped jalapeños for extra flavor.
Serve warm for the best taste.
Leftover cornbread can be stored in an airtight container at room temperature for up to 3 days.