Description
This Honey Butter Sweet Potato Cornbread is a deliciously moist and slightly sweet twist on classic cornbread. Made with mashed sweet potatoes, cornmeal, and a touch of honey, this cornbread is baked to golden perfection and served warm with creamy honey butter. Perfect as a comforting side dish for any meal or a delightful snack.
Ingredients
Scale
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
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 prevent sticking.
- Prepare Sweet Potato: If not already done, cook the sweet potato by baking, boiling, or steaming until tender. Then mash it and allow it to cool to room temperature to avoid cooking the eggs in the batter prematurely.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the cornmeal, all-purpose flour, granulated sugar, baking powder, and salt until well combined and aerated.
- Mix Wet Ingredients: In a separate bowl, combine the mashed sweet potato with buttermilk (or milk with lemon juice/vinegar), melted butter, eggs, and honey. Whisk these wet ingredients until they are smoothly incorporated.
- Combine & Bake: Gently stir the wet ingredients into the dry ingredients just until combined, being careful not to overmix to keep the cornbread tender. Pour the batter into the prepared baking dish or skillet.
- Bake: Place the dish in the preheated oven and bake for 25 to 30 minutes, or until a toothpick inserted into the center of the cornbread comes out clean and the top is golden brown.
- Make Honey Butter: While the cornbread is baking, beat the softened unsalted butter with honey and optional salt until smooth and creamy. This will be spread on the warm cornbread.
- Serve: Remove the cornbread from the oven and let it cool slightly. Slice it into servings and serve warm topped with the freshly made honey butter for a perfect balance of sweet and savory flavors.
Notes
- Using buttermilk adds a tangy flavor and helps the cornbread rise but you can substitute regular milk with lemon juice or vinegar.
- Do not overmix the batter to keep the texture light and tender.
- Sweet potatoes can be roasted ahead of time for convenience.
- Adjust honey in the batter or honey butter to taste depending on desired sweetness.
- For a dairy-free option, substitute butter with a plant-based alternative and use a non-dairy milk.
