Description
Indulge in the perfect blend of sweet and savory with this delicious Honey Butter Sweet Potato Cornbread. Moist and tender, this cornbread is infused with the flavors of mashed sweet potato and honey, making it a standout side dish for any meal.
Ingredients
Mashed Sweet Potato:
1 cup mashed cooked sweet potato (about 1 medium)
Cornbread:
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 cinnamon (optional)
Wet Ingredients:
2 large eggs, 1/2 cup unsalted butter (melted and divided), 1/3 cup honey (plus more for drizzling), 3/4 cup buttermilk
Instructions
- Preheat the Oven: Preheat oven to 375°F (190°C) and grease a 9-inch square baking pan or cast iron skillet.
- Mix Dry Ingredients: In a large mixing bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, and cinnamon.
- Combine Wet Ingredients: In another bowl, whisk together mashed sweet potato, eggs, 1/4 cup melted butter, honey, and buttermilk until smooth.
- Combine Mixtures: Pour the wet ingredients into the dry ingredients and stir just until combined. Do not overmix.
- Bake: Pour the batter into the prepared pan, smooth the top, and bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
- Make Honey Butter Glaze: While the cornbread bakes, mix the remaining melted butter with honey to make the glaze.
- Glaze and Serve: As soon as the cornbread is done, brush the top with the honey butter glaze. Let cool slightly before slicing and serving.
Notes
- You can use canned sweet potato puree for convenience.
- Enjoy warm with extra butter or as a side to chili, soup, or barbecue dishes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 10g
- Sodium: 280mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
