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Honey Butter Sweet Potato Cornbread Recipe

★★★★★ 4.9 from 129 reviews
  • Author: Touba
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 8 servings 1x
  • Category: Side Dish
  • Method: Baking
  • Cuisine: American Southern
  • Diet: Vegetarian

Description

This Delicious Honey Butter Sweet Potato Cornbread combines the natural sweetness of mashed sweet potatoes with the classic texture of cornbread, enhanced by a delightful honey butter topping. Perfect as a comforting side dish or a sweet snack, this moist and flavorful cornbread features the subtle richness of buttermilk and a hint of honey, making it an irresistible treat for any occasion.

Ingredients

Scale

Cornbread Ingredients

  • 1 cup mashed sweet potatoes
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1/4 cup honey
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1/2 cup melted butter
  • 1 cup buttermilk

Honey Butter Topping

  • 1/4 cup honey
  • 1/2 cup softened butter

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C) and grease an 8-inch square baking pan or a similar size cast-iron skillet to prevent sticking.
  2. Mix Dry Ingredients: In a large mixing bowl, whisk together the yellow cornmeal, all-purpose flour, baking powder, and salt until evenly combined.
  3. Combine Wet Ingredients: In a separate bowl, beat the eggs lightly. Then add the mashed sweet potatoes, melted butter, honey, and buttermilk. Stir the mixture until smooth and well integrated.
  4. Make Batter: Pour the wet ingredients into the dry ingredients and gently fold together until the batter is just combined, avoiding overmixing to keep the cornbread tender.
  5. Bake the Cornbread: Transfer the batter evenly into the prepared pan. Bake in the preheated oven for 30 to 35 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.
  6. Prepare Honey Butter: While the cornbread bakes, mix the softened butter with 1/4 cup honey in a small bowl until smooth and creamy.
  7. Cool and Serve: Allow the cornbread to cool slightly after baking, then spread the honey butter generously over the warm cornbread. Serve immediately for best flavor and texture.

Notes

  • Use room temperature eggs and butter for easier mixing.
  • For a dairy-free version, substitute buttermilk with a plant-based milk mixed with lemon juice or vinegar.
  • This cornbread can be reheated in the oven or microwave for a quick snack.
  • Adding a pinch of cinnamon or nutmeg can enhance the flavor profile.
  • Make sure not to overbake to keep the cornbread moist.

Keywords: sweet potato cornbread, honey butter cornbread, southern cornbread, sweet potato side dish, honey cornbread

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Find it online: https://toubaeasts.com/honey-butter-sweet-potato-cornbread-recipe/