Honey Butter Sweet Potato Cornbread (Print View)
Moist, golden cornbread with hints of honey and sweet potato. Simple to make, ideal for every occasion.
# What You'll Need:
→ Batter
01 -
1 cup mashed sweet potatoes (from approximately 1 medium sweet potato)
02 -
1 cup cornmeal
03 -
1 cup all-purpose flour
04 -
1/4 cup granulated sugar
05 -
1 tablespoon baking powder
06 -
1/2 teaspoon salt
07 -
1 cup buttermilk or milk
08 -
1/4 cup unsalted butter, melted
09 -
2 large eggs
10 -
1/4 cup honey
→ Honey Butter
11 -
1/2 cup unsalted butter, softened
12 -
1/4 cup honey
13 -
1/4 teaspoon salt (optional)
# Directions:
01 -
Preheat oven to 375°F. Grease an 8-inch square baking dish or cast-iron skillet.
02 -
Cook sweet potato until tender, mash until smooth, and allow to cool slightly.
03 -
Whisk together cornmeal, all-purpose flour, granulated sugar, baking powder, and salt in a large mixing bowl.
04 -
In a separate bowl, combine mashed sweet potatoes, buttermilk or milk, melted butter, eggs, and honey until evenly mixed.
05 -
Add wet ingredients to dry mixture and stir gently until just combined. Do not overmix.
06 -
Pour batter into prepared pan. Smooth the top and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
07 -
While cornbread bakes, beat softened butter with honey and salt (if using) in a small bowl until creamy and smooth.
08 -
Allow cornbread to cool slightly. Serve warm with a generous dollop of honey butter.
# Notes:
01 -
For a fluffy texture, mix the batter only until just combined. Store cooled cornbread in an airtight container at room temperature for up to three days.