Description
Honey Butter Sweet Potato Cornbread is a moist and flavorful Southern-style side dish combining the natural sweetness of mashed sweet potatoes with the classic texture of cornbread. Enhanced with warm cinnamon and topped with a luscious honey butter glaze, this baked cornbread is perfect for fall gatherings or comforting meals.
Ingredients
Scale
Dry Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 cup granulated sugar
Wet Ingredients
- 1 cup mashed cooked sweet potato
- 2 large eggs
- 1/2 cup buttermilk
- 1/4 cup honey
- 1/2 cup unsalted butter (melted and divided)
Instructions
- Preheat Oven and Prepare Pan: Preheat the oven to 375°F (190°C). Lightly grease a 9-inch square baking dish or cast-iron skillet to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, cinnamon, and sugar until evenly combined.
- Combine Wet Ingredients: In another bowl, mix the mashed sweet potato, eggs, buttermilk, honey, and 1/4 cup melted butter until the mixture is smooth and uniform.
- Combine Wet and Dry Ingredients: Add the wet mixture to the dry ingredients and stir just until combined. Be careful not to overmix to keep the texture tender.
- Pour Batter and Bake: Pour the batter into the prepared pan, smoothing the top with a spatula. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
- Prepare Honey Butter Topping: While the cornbread is baking, combine the remaining 1/4 cup melted butter with 1 tablespoon honey to create the topping.
- Apply Topping and Cool: When the cornbread is done, immediately brush the top with the honey butter mixture. Let the cornbread cool slightly in the pan before slicing and serving.
Notes
- This cornbread is delicious served warm with additional honey butter.
- You may substitute whole wheat flour for half of the all-purpose flour for a heartier texture.
- Store leftover cornbread in an airtight container at room temperature for up to 3 days.
