Description
Honey butter sweet potato cornbread is a moist, tender cornbread made with mashed sweet potatoes and cornmeal, finished with a rich honey butter glaze for a sweet and savory side.
Ingredients
- 1 cup mashed cooked sweet potato
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup milk
- 1/3 cup melted butter
- 1/4 cup honey
- 1/2 cup unsalted butter, softened (for honey butter)
- 2 tablespoons honey (for honey butter)
Instructions
- Preheat the oven to 175°C (350°F) and grease an 8×8-inch baking pan.
- In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
- In another bowl, mix mashed sweet potato, eggs, milk, melted butter, and honey.
- Add wet ingredients to dry ingredients and stir until just combined.
- Pour batter evenly into the prepared pan.
- Bake for 35–40 minutes until a toothpick inserted comes out clean.
- While baking, mix softened butter and honey to make honey butter.
- Spread honey butter over warm cornbread before serving.
Notes
- Use roasted or boiled sweet potatoes.
- Do not overmix the batter.
- Serve warm for best flavor.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American