Description
This Honey Butter Sweet Potato Cornbread is a moist and flavorful twist on classic cornbread, incorporating mashed sweet potatoes, a hint of cinnamon, and a luscious honey butter spread. Perfect as a comforting side dish or a sweet snack, it bakes up light and tender with a golden crust.
Ingredients
Scale
Cornbread Ingredients
- 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 Oven: Preheat your oven to 375°F (190°C). Grease an 8×8-inch baking pan or line it with parchment paper to prevent sticking and make removing the cornbread easier.
- Mix Dry Ingredients: In a large bowl, whisk together the cornmeal, all-purpose flour, granulated sugar, baking powder, salt, and cinnamon (if using) until well combined.
- Mix Wet Ingredients: In a separate bowl, whisk the mashed sweet potatoes, eggs, milk, melted butter, and honey until the mixture is smooth and evenly mixed.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix to ensure the cornbread stays light and tender.
- Bake: Pour the batter into the prepared baking pan. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean, indicating the cornbread is fully cooked.
- Prepare Honey Butter: While the cornbread is baking, combine the softened unsalted butter, honey, and a pinch of cinnamon in a small bowl. Mix until smooth and creamy for the perfect spread.
- Serve: Let the cornbread cool slightly in the pan before spreading the honey butter evenly over the top. Cut into squares and serve warm for the best flavor and texture.
Notes
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
- Optional cinnamon adds a warm, spicy note but can be omitted if preferred.
- Ensure sweet potatoes are fully cooked and mashed smoothly for best batter consistency.
- Do not overmix the batter to prevent dense cornbread.
- Honey butter can be prepared in advance and refrigerated; bring to room temperature before serving.
