Description
This Honey Butter Sweet Potato Cornbread is a moist, flavorful twist on classic Southern cornbread, combining the natural sweetness of mashed sweet potatoes with honey and warm spices. Perfectly golden and tender, it’s a delightful side dish that pairs wonderfully with chili or roasted meats, or enjoyed on its own with a pat of honey butter.
Ingredients
Scale
Main Ingredients
- 1 cup mashed sweet potato (about 1 medium sweet potato, cooked and peeled)
- 1 cup yellow cornmeal
- 3/4 cup all-purpose flour
- 1/4 cup brown sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon (optional)
- 2 large eggs
- 1/2 cup whole milk
- 1/4 cup honey
- 1/4 cup melted unsalted butter
- 2 tablespoons vegetable oil
For Serving
- Additional honey butter (optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 375°F (190°C) and lightly grease an 8×8-inch baking dish or a 10-inch cast iron skillet to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the cornmeal, all-purpose flour, brown sugar, baking powder, salt, and cinnamon (if using) until evenly combined.
- Combine Wet Ingredients: In a separate bowl, mix the mashed sweet potato, eggs, whole milk, honey, melted unsalted butter, and vegetable oil until smooth and uniform in texture.
- Combine Wet and Dry Mixtures: Pour the wet ingredient mixture into the bowl with dry ingredients and stir gently just until combined. Avoid overmixing to keep the cornbread tender.
- Pour Batter and Bake: Pour the batter evenly into the prepared baking dish, smoothing the top with a spatula. Bake in the preheated oven for 25–30 minutes, or until the surface turns golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the cornbread to cool for 10 minutes before slicing into 9 pieces. Serve warm with additional honey butter if desired for an extra touch of sweetness and richness.
Notes
- Use canned sweet potato puree as a convenient shortcut to save time.
- For a dairy-free variation, substitute whole milk with plant-based milk and use a plant-based butter alternative.
- This cornbread pairs exceptionally well with chili, soups, or roasted meats, but is also delicious served alone.
