Description
Warm, golden, and irresistibly moist—Honey Butter Sweet Potato Cornbread is the kind of dish that turns simple meals into memorable moments. Whether you’re looking for a cozy side to pair with a hearty stew, a flavorful bread for brunch, or a unique addition to your holiday table, this easy recipe delivers. With rich mashed sweet potatoes, silky honey, and buttery goodness in every bite, it’s an elevated twist on traditional cornbread.
Ingredients
1 cup mashed sweet potatoes (roasted or boiled)
1 cup yellow cornmeal
1 cup all-purpose flour
1/4 cup granulated sugar
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon (optional)
2 large eggs
1 cup buttermilk
1/3 cup melted unsalted butter (plus more for greasing and topping)
1/4 cup honey
Instructions
- Prep Sweet Potatoes: Roast or boil sweet potatoes until fork-tender. Peel, mash, and measure 1 cup.
- Preheat Oven: Set oven to 375°F (190°C) and grease a 9×9-inch pan.
- Mix Dry Ingredients: In a large bowl, whisk cornmeal, flour, sugar, baking powder, baking soda, salt, and cinnamon.
- Combine Wet Ingredients: In another bowl, beat eggs, then add buttermilk, melted butter, honey, and mashed sweet potatoes. Stir until smooth.
- Combine Wet and Dry: Gradually add wet mixture to dry ingredients. Mix gently until just combined.
- Pour and Bake: Pour into prepared pan and smooth the top. Bake 25–30 minutes or until a toothpick comes out clean.
- Honey Butter Finish: While still warm, brush with a little honey mixed with melted butter for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 25–30 minutes
- Category: Side Dish