Here’s a delicious, moist, slightly sweet Honey Butter Sweet Potato Cornbread recipe 🍯🍠🌽 — perfect for cozy dinners or a holiday table.
🧂 Ingredients
For the sweet potato mixture:
- 1 cup cooked, mashed sweet potato (about 1 medium sweet potato)
- ¼ cup (60 g) unsalted butter, melted
- ¼ cup (60 ml) honey
- 2 large eggs
For the cornbread batter:
- 1 cup (120 g) yellow cornmeal
- 1 cup (125 g) all-purpose flour
- 1/4 cup (50 g) sugar (adjust based on sweetness preference)
- 1 tbsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ tsp cinnamon (optional, adds warmth)
- 1 cup (240 ml) buttermilk
For topping (optional):
- 2 tbsp honey
- 1–2 tbsp butter
👩🍳 Instructions
- Preheat oven:
To 375°F (190°C). Grease an 8×8-inch or 9×9-inch baking pan. - Prepare the sweet potato:
- Mash cooked sweet potato until smooth.
- Mix in melted butter, honey, and eggs until well combined.
- Make the dry ingredients:
- In a large bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, salt, and cinnamon.
- Combine wet and dry ingredients:
- Add sweet potato mixture and buttermilk to the dry ingredients.
- Stir until just combined (do not overmix).
- Bake:
- Pour batter into the prepared pan.
- Bake 25–30 minutes, until golden brown and a toothpick inserted comes out clean.
- Add honey butter (optional):
- Melt butter and stir in honey.
- Brush over warm cornbread before serving for an extra sweet finish.
🌟 Tips
- For extra flavor, add 1 tsp vanilla extract to the wet mixture.
- Cornbread can be served warm with extra honey butter or at room temperature.
- Leftovers taste great toasted with a little butter.
If you want, I can give a cast-iron skillet version that’s slightly crispier on the edges — it’s heavenly! Do you want that version too?
