Description
This honey butter sweet potato cornbread is moist, tender, and lightly sweet with a comforting Southern-style flavor. Mashed sweet potatoes add richness and color, while honey and butter create a perfectly balanced sweetness.
Ingredients
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1 cup mashed cooked sweet potatoes
- 1/4 cup honey
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 cup milk
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- For the honey butter topping:
- 1/4 cup unsalted butter, softened
- 2 tablespoons honey
Instructions
- Preheat the oven to 375°F (190°C). Grease an 8×8-inch baking dish or similar-sized pan.
- In a large bowl, whisk together the flour, cornmeal, baking powder, salt, and sugar.
- In a separate bowl, mix the mashed sweet potatoes, melted butter, honey, eggs, and milk until smooth.
- Gradually add the wet mixture to the dry ingredients, stirring until just combined. Do not overmix.
- Pour the batter into the prepared baking dish and smooth the top.
- Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
- While baking, mix the softened butter and honey until smooth for the topping.
- Once baked, spread the honey butter over the warm cornbread. Let rest 10 minutes before slicing.
Notes
- Add 1/2 teaspoon cinnamon or nutmeg for warm spice flavor.
- Fold in 1/2 cup corn kernels for added texture.
- Reduce sugar to 2 tablespoons for a less sweet version.
- Use maple syrup instead of honey for a different twist.
- Bake in a cast iron skillet for a crispier edge.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 1 slice
- Calories: 265
- Sugar: 13g
- Sodium: 230mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 65mg
