Description
This Honey Butter Sweet Potato Cornbread is a moist and flavorful Southern-American side dish that combines the natural sweetness of mashed sweet potatoes with a tender cornmeal base. Enhanced by a luscious honey butter topping, this cornbread is perfect for holiday meals, soups, or a comforting accompaniment to any southern-style dinner.
Ingredients
Scale
Dry Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon (optional)
Wet Ingredients
- 1 cup mashed cooked sweet potato (about 1 medium)
- 1/2 cup unsalted butter (melted)
- 1/3 cup honey
- 2 large eggs
- 3/4 cup buttermilk
Honey Butter Topping
- 1/4 cup unsalted butter (softened)
- 2 tablespoons honey
- Pinch of salt
Instructions
- Preheat and Prepare Pan: Preheat your oven to 375°F (190°C). Grease an 8×8-inch baking dish or line it with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the yellow cornmeal, all-purpose flour, baking powder, baking soda, salt, and cinnamon (if using). This forms the base of your cornbread batter.
- Combine Wet Ingredients: In another bowl, stir together the mashed cooked sweet potato, melted butter, honey, eggs, and buttermilk until smooth and well combined.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients, gently folding them together until just combined. Be careful not to overmix to keep the cornbread light and tender.
- Pour Batter and Bake: Pour the batter into the prepared baking dish and smooth the top. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
- Prepare Honey Butter: While the cornbread bakes, mix the softened unsalted butter, honey, and a pinch of salt in a small bowl until smooth and creamy.
- Cool and Serve: Once baked, allow the cornbread to cool slightly before serving. Cut into squares and generously spread with the prepared honey butter. Serve warm for best flavor.
Notes
- You can prepare the sweet potato in advance by roasting or microwaving it.
- For a dairy-free version, substitute buttermilk with almond milk mixed with lemon juice and use vegan butter.
- This cornbread pairs wonderfully with holiday meals, soups, and classic southern-style dishes.
