Honey Butter Sweet Potato Cornbread Recipe
This Delicious Honey Butter Sweet Potato Cornbread recipe combines the natural sweetness of mashed sweet potatoes and honey with the classic texture of cornbread. Enhanced with a moist crumb and topped with a luscious honey butter, this comforting side dish is perfect for holiday meals or a cozy family dinner.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Dessert/Snack
- Method: Baking
- Cuisine: American
Ingredients
Scale
Cornbread
- 1 cup mashed sweet potatoes
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup honey
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup melted butter
- 1 cup buttermilk
Honey Butter
- 1/4 cup honey
- 1/2 cup softened butter
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C). Lightly grease an 8-inch square baking dish or a similarly sized cast iron skillet to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the yellow cornmeal, all-purpose flour, baking powder, and salt until well combined.
- Combine Wet Ingredients: In another bowl, beat the eggs and then stir in the mashed sweet potatoes, melted butter, honey, and buttermilk until smooth and fully incorporated.
- Make the Batter: Pour the wet ingredients into the dry ingredients and gently fold them together until just combined. Be careful not to overmix to ensure a tender crumb.
- Bake the Cornbread: Pour the batter into the prepared baking dish and spread evenly. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Prepare the Honey Butter: While the cornbread is baking, mix the softened butter and honey together in a small bowl until creamy and well blended.
- Cool and Serve: Once the cornbread is done baking, let it cool in the pan for about 10 minutes. Then, spread the honey butter generously over warm slices and serve immediately.
Notes
- For a dairy-free alternative, substitute the butter and buttermilk with plant-based options.
- Ensure the sweet potatoes are well mashed for the smoothest batter.
- This cornbread is excellent served with chili, soups, or as a sweet side for barbecue dishes.
- Store leftovers wrapped in foil or an airtight container at room temperature for up to 2 days.
- Reheat slices briefly in a microwave or oven and add extra honey butter for renewed flavor.
Keywords: sweet potato cornbread, honey butter cornbread, sweet potato recipe, easy cornbread, southern cornbread, fall recipes, comforting side dish