Description
Honey Butter Sweet Potato Cornbread is a delightful fusion of sweet and savory, bringing together the natural sweetness of sweet potatoes and honey in a moist, fluffy cornbread. This versatile dish is perfect for any occasion—whether served warm at breakfast, as a comforting side to your favorite savory dishes, or as a star at potlucks. The addition of a rich honey butter topping elevates it to an irresistible treat that family and friends will love. Easy to make and sure to impress, this recipe is a must-try for anyone looking to add a touch of warmth and sweetness to their table.
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
- 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 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; let cool slightly.
- In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
- In another bowl, mix mashed sweet potatoes with buttermilk, melted butter, eggs, and honey.
- Combine wet ingredients with dry ingredients gently until just mixed; do not overmix.
- Pour batter into prepared dish and bake for 25-30 minutes or until a toothpick comes out clean.
- While baking, prepare honey butter by mixing softened butter with honey until creamy.
- Allow cornbread to cool slightly before serving topped with honey butter.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (70g)
- Calories: 178
- Sugar: 6g
- Sodium: 210mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 37mg