Description
This Honey Butter Sweet Potato Cornbread is a moist and flavorful twist on classic cornbread, featuring the natural sweetness of mashed sweet potatoes and a luscious honey butter spread. Perfect for a comforting side dish or a sweet snack, this recipe combines cornmeal and flour with warm spices and a touch of honey for a delightful treat.
Ingredients
Scale
Cornbread
- 1 cup mashed sweet potatoes (about 1 medium sweet potato, cooked and mashed)
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon (optional)
- 2 large eggs
- 1/2 cup milk
- 1/4 cup melted butter
- 1/4 cup honey
Honey Butter
- 1/4 cup unsalted butter, softened
- 2 tablespoons honey
- Pinch of cinnamon (optional)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Grease an 8×8-inch baking pan or line it with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together cornmeal, all-purpose flour, granulated sugar, baking powder, salt, and cinnamon if using. Make sure these ingredients are well combined to ensure even flavor and texture.
- Mix Wet Ingredients: In a separate bowl, whisk together the mashed sweet potatoes, eggs, milk, melted butter, and honey until smooth and fully incorporated.
- Combine Mixtures: Pour the wet ingredients into the bowl with the dry ingredients and stir gently until just combined. Avoid overmixing to keep the cornbread tender.
- Bake: Pour the batter into the prepared baking pan. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. This ensures the cornbread is fully cooked without being dry.
- Prepare Honey Butter: While the cornbread is baking, mix the softened unsalted butter, honey, and a pinch of cinnamon in a small bowl until smooth and creamy for a delicious topping.
- Cool and Serve: Let the cornbread cool slightly in the pan before spreading the honey butter over the warm cornbread. Cut into squares and serve warm for the best taste and texture.
Notes
- Make sure to not overmix the batter to keep the cornbread moist and fluffy.
- Use fresh sweet potatoes and cook them until very soft for the best texture and sweetness.
- The honey butter can be adjusted with more or less honey based on your preference.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Reheat gently in the microwave or oven before serving to refresh the honey butter’s creamy texture.
