Description
This Honey Butter Sweet Potato Cornbread is soft, moist, and perfectly sweet with the earthy richness of mashed sweet potatoes and a golden honey butter glaze. It’s the perfect side for holiday meals or cozy comfort dinners.
Ingredients
Scale
- 1 cup mashed sweet potato (about 1 medium potato, roasted or microwaved)
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon (optional)
- 2/3 cup brown sugar
- 2 large eggs
- 1/2 cup unsalted butter, melted (or use coconut oil)
- 1 cup buttermilk (or milk + 1 tbsp lemon juice)
- 2 tablespoons honey
- Honey Butter Topping:
- 1/4 cup unsalted butter, softened
- 2 tablespoons honey
Instructions
- Prepare the Sweet Potato: Roast or microwave the sweet potato until tender. Let cool, peel, and mash until smooth. Measure 1 cup and set aside.
- Preheat the Oven: Preheat oven to 375°F. Grease an 8×8-inch baking pan or cast iron skillet.
- Mix Dry Ingredients: In a large bowl, combine cornmeal, flour, baking powder, baking soda, salt, cinnamon, and brown sugar.
- Mix Wet Ingredients: In another bowl, whisk mashed sweet potato, eggs, melted butter, buttermilk, and honey until well combined.
- Combine: Stir wet ingredients into the dry ingredients until just combined. Don’t overmix.
- Bake: Pour batter into the prepared pan. Bake for 28–32 minutes or until a toothpick inserted in the center comes out clean.
- Make the Honey Butter: While the cornbread bakes, mix softened butter and honey until smooth.
- Top and Serve: Spread honey butter over the warm cornbread and let it melt into the top. Slice and enjoy!
Notes
You can substitute canned sweet potato puree to save time. For a savory twist, reduce the sugar and add shredded cheese or chopped herbs. Serve with chili, greens, or roasted chicken for a full meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Southern Comfort
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 15g
- Sodium: 290mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg