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Honey Butter Sweet Potato Cornbread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 54 reviews
  • Author: admin
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 9 servings
  • Category: Side Dish
  • Method: Baking
  • Cuisine: American

Description

This Honey Butter Sweet Potato Cornbread is a moist and flavorful twist on classic cornbread, combining the natural sweetness of sweet potatoes with honey and a buttery texture. Perfect as a comforting side dish for any meal, this recipe bakes up golden brown with a tender crumb and subtle sweetness.


Ingredients

Scale

Sweet Potato Puree

  • 1 cup sweet potato puree (about 1 medium sweet potato)

Dry Ingredients

  • 1 cup all-purpose flour
  • 1 cup cornmeal
  • 2 tsp baking powder
  • 1/4 tsp salt

Wet Ingredients

  • 1/2 cup melted unsalted butter
  • 1/2 cup honey
  • 1 cup whole milk (or substitute with almond/oat milk)
  • 2 large eggs


Instructions

  1. Preheat Oven and Prepare Dish: Preheat your oven to 375°F (190°C) and grease an 8-inch square baking dish thoroughly to prevent sticking.
  2. Cook Sweet Potatoes: Boil or bake sweet potatoes until they are soft and tender. Once cooked, mash them into a smooth puree, ensuring there are no lumps for an even texture in the cornbread.
  3. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, cornmeal, baking powder, and salt to evenly distribute the leavening agents and seasoning.
  4. Combine Wet Ingredients: In a separate bowl, mix together the melted unsalted butter, honey, milk, eggs, and sweet potato puree until the mixture is smooth and homogeneous.
  5. Fold Wet into Dry: Gently fold the wet ingredients into the dry ingredients just until combined. Avoid overmixing to maintain a tender crumb.
  6. Bake: Pour the batter into the prepared baking dish and bake for 25-30 minutes. The cornbread is done when the top is golden brown and a toothpick inserted into the center comes out clean.

Notes

  • Sweet potatoes can be boiled or baked depending on preference; baking brings a sweeter flavor.
  • You can substitute whole milk with almond or oat milk to make this dairy-free.
  • For a vegan variation, substitute eggs with flax eggs and use a vegan butter alternative.
  • Use fresh baking powder for best leavening results.
  • Let the cornbread cool slightly before slicing for cleaner cuts.