Description
A delightful twist on traditional cornbread, this Honey Butter Sweet Potato Cornbread is moist, flavorful, and perfect for autumn. The combination of sweet potato, honey, and warm spices makes this cornbread a standout side dish for any meal.
Ingredients
Scale
Dry Ingredients:
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
Wet Ingredients:
- 1 cup mashed cooked sweet potato
- ½ cup unsalted butter (melted)
- â…“ cup honey
- 2 large eggs
- 1 cup buttermilk
- 2 tablespoons brown sugar (optional for added sweetness)
Instructions
- Preheat the oven: Preheat the oven to 375°F and grease a 9×9-inch baking dish or cast-iron skillet.
- Combine dry ingredients: In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, and cinnamon.
- Mix wet ingredients: In a separate bowl, combine the mashed sweet potato, melted butter, honey, eggs, and buttermilk.
- Combine wet and dry ingredients: Stir the wet ingredients into the dry ingredients until just combined. Do not overmix.
- Bake: Pour the batter into the prepared pan and smooth the top. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and serve: Let cool slightly before slicing. Serve warm with extra honey butter if desired.
Notes
- For extra moisture and sweetness, increase the honey to ½ cup or add the optional brown sugar.
- This cornbread pairs perfectly with chili, soups, or roasted meats.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 square
- Calories: 230
- Sugar: 10g
- Sodium: 270mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
