Description
This Honey Butter Sweet Potato Cornbread is a moist, slightly sweet Southern-style cornbread enriched with mashed sweet potatoes and topped with luscious honey butter, perfect as a cozy side or sweet treat.
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1 cup mashed cooked sweet potatoes
- 1/4 cup honey
- 1/4 cup brown sugar
- 2 large eggs
- 1 cup milk or buttermilk
- 1/2 cup unsalted butter, melted
- 1 tsp vanilla extract
- For the honey butter:
- 1/4 cup unsalted butter, softened
- 2 tbsp honey
- Pinch of salt
Instructions
- Preheat the oven to 375°F (190°C) and grease a baking pan or skillet.
- In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, and cinnamon.
- In another bowl, mix the mashed sweet potatoes, honey, brown sugar, eggs, milk, melted butter, and vanilla until well combined.
- Pour the wet mixture into the dry ingredients and stir just until combined; do not overmix.
- Pour the batter into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- While baking, prepare the honey butter by mixing softened butter, honey, and a pinch of salt until smooth.
- Once out of the oven, spread the honey butter over the warm cornbread to allow it to melt in.
Notes
- Add chopped pecans or walnuts for crunch.
- Mix in cayenne pepper or diced jalapeños for a spicy twist.
- Use plant-based milk and vegan butter for a dairy-free version.
- Add a handful of corn kernels for extra texture and sweetness.
- Maple syrup can be used instead of honey for a flavor variation.
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 14g
- Sodium: 210mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
