Description
This Honey Butter Sweet Potato Cornbread is a moist, flavorful twist on classic cornbread, combining the natural sweetness of mashed sweet potatoes with a touch of honey. Baked to golden perfection and served warm with a luscious honey butter spread, it’s the perfect side dish for any meal or a delightful snack on its own.
Ingredients
Scale
For the Cornbread:
- 1 cup mashed sweet potatoes (about 1 medium sweet potato)
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup buttermilk (or 1 cup milk + 1 tsp lemon juice/vinegar)
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 1/4 cup honey
For the Honey Butter:
- 1/2 cup unsalted butter, softened
- 1/4 cup honey
- 1/4 tsp salt (optional)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and grease an 8-inch baking dish or a cast-iron skillet to prepare for baking the cornbread.
- Prepare Sweet Potato: Cook the sweet potato by boiling, baking, or microwaving until tender. Then mash it thoroughly and allow it to cool before using in the batter.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the cornmeal, all-purpose flour, granulated sugar, baking powder, and salt to evenly distribute all the dry ingredients.
- Mix Wet Ingredients: In a separate bowl, combine the mashed sweet potato, buttermilk, melted unsalted butter, eggs, and honey, mixing well until fully incorporated.
- Combine & Bake: Gently fold the wet ingredients into the dry ingredients just until combined to avoid overmixing. Pour the batter into the prepared baking dish or skillet, spreading it evenly.
- Bake: Place in the oven and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean indicating the cornbread is cooked through.
- Make Honey Butter: While the cornbread bakes, beat the softened butter with honey and optional salt until smooth and creamy to create the honey butter spread.
- Serve: Allow the cornbread to cool slightly after baking, then slice into pieces and serve warm topped with the honey butter for a deliciously sweet and moist treat.
Notes
- You can substitute buttermilk with milk mixed with 1 teaspoon of lemon juice or vinegar if buttermilk is unavailable.
- Make sure not to overmix the batter to keep the cornbread light and fluffy.
- Using a cast-iron skillet adds a nice crust to the cornbread, but a regular baking dish works fine.
- Leftover cornbread can be stored in an airtight container at room temperature for up to 2 days or refrigerated for 4-5 days.
- Reheat slices gently in the microwave or oven and add honey butter before serving for best flavor.
