Description
This Honey Butter Sweet Potato Cornbread is a moist, flavorful twist on traditional cornbread, infused with mashed sweet potatoes and sweetened naturally with honey. Perfect as a comforting side dish, it is baked to golden perfection and served warm with a luscious honey butter topping.
Ingredients
Scale
For the 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
For the 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 and ensure even cooking.
- Prepare Sweet Potato: If not already done, cook the sweet potato until tender, then mash it thoroughly and allow it to cool to room temperature to avoid affecting the batter consistency.
- Mix Dry Ingredients: In a large mixing bowl, whisk together cornmeal, all-purpose flour, granulated sugar, baking powder, and salt to evenly distribute the leavening agents and flavorings.
- Mix Wet Ingredients: In another bowl, combine the mashed sweet potato, buttermilk (or milk with lemon juice/vinegar), melted butter, eggs, and honey, mixing until smooth and well incorporated.
- Combine & Bake: Gently fold the wet ingredients into the dry ingredients until just combined, taking care not to overmix. Pour the batter into the prepared baking dish or skillet, spreading it evenly.
- Bake: Place in the oven and bake for 25 to 30 minutes. The cornbread is done when a toothpick inserted in the center comes out clean and the top is golden brown.
- Make Honey Butter: While the cornbread bakes, beat the softened butter with honey and salt (if using) until the mixture is smooth and creamy, perfect for spreading.
- Serve: Let the cornbread cool slightly in the pan to set. Slice and serve warm with a generous spread of the prepared honey butter for a sweet and savory bite.
Notes
- You can use leftover mashed sweet potatoes or quickly steam/boil a fresh one.
- If buttermilk is unavailable, mix 1 cup milk with 1 teaspoon lemon juice or vinegar and let sit for 5 minutes to sour.
- Be careful not to overmix the batter to keep the cornbread tender.
- The honey butter can be made ahead and refrigerated; bring it to room temperature before serving.
- For a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend.
