Description
Indulge in the warm, delightful flavors of Honey Butter Sweet Potato Cornbread, a unique twist on classic cornbread. This recipe combines the natural sweetness of sweet potatoes and honey, resulting in a moist, fluffy texture that will impress at family gatherings or cozy dinners. Not only is it simple to prepare, but it’s also versatile enough to be enjoyed for breakfast, as a side dish, or even dessert. Serve it warm with honey butter for an unforgettable culinary experience that your guests will love.
Ingredients
Scale
- 1 cup mashed sweet potatoes
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk (or regular milk)
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 1/4 cup honey
- 1/2 cup unsalted butter, softened
- 1/4 cup honey (for honey butter)
- 1/4 teaspoon salt (optional)
Instructions
- Preheat your oven to 375°F (190°C) and grease an 8-inch square baking dish or cast-iron skillet.
- Cook and mash the sweet potato until smooth; set aside to cool.
- In a bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
- In another bowl, mix the mashed sweet potato with buttermilk, melted butter, eggs, and honey until well combined.
- Pour the wet ingredients into the dry mix and stir gently until just combined.
- Pour the batter into the prepared dish and bake for 25-30 minutes until a toothpick comes out clean.
- While baking, prepare honey butter by mixing softened butter with honey and salt until smooth.
- Allow the cornbread to cool slightly before serving warm with honey butter.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx. 90g)
- Calories: 210
- Sugar: 7g
- Sodium: 260mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg