Honey Butter Sweet Potato Cornbread

Ingredients

For the Cornbread:

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup mashed sweet potatoes
• 2 large eggs
• 1/2 cup melted butter
• 1/4 cup honey
• 1 cup buttermilk

For the Honey Butter:

• 1/2 cup softened butter
• 1/4 cup honey

Instructions

Preheat Oven:

• Preheat your oven to 375°F (190°C). Grease or line a baking dish to prepare it for the cornbread batter.

Mix Dry Ingredients:

• In a large mixing bowl, combine cornmeal, all-purpose flour, baking powder, and salt. Stir to evenly distribute the dry ingredients.

Prepare Wet Mixture:

• In a separate bowl, mix mashed sweet potatoes, eggs, melted butter, honey, and buttermilk until smooth. Ensure the sweet potatoes are well mashed for a uniform texture.

Combine Mixtures:

• Gradually add the wet mixture to the dry ingredients, stirring gently until just combined. Avoid overmixing to prevent dense cornbread.

Bake:

• Pour the batter into the prepared baking dish and smooth the top. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown.

Prepare Honey Butter:

• While the cornbread is baking, mix softened butter and honey in a small bowl until well blended to make the honey butter.

Serve:

• Let the cornbread cool slightly. Serve warm with a generous spread of honey butter for a sweet, delicious finish.

Servings: 8

Prep Time: 15 minutes

Cook Time: 25-30 minutes

Tips for Success

1. Use Fresh Sweet Potatoes: Freshly cooked and mashed sweet potatoes yield the best flavor and texture. Avoid canned sweet potatoes, as they may have added sugars or syrups.
2. Don’t Skip the Buttermilk: Buttermilk reacts with the baking soda, ensuring a light and fluffy texture. If you don’t have buttermilk on hand, mix 3/4 cup of milk with 1 tablespoon of vinegar or lemon juice as a substitute.
3. Experiment with Add-Ins: Add a handful of chopped pecans, raisins, or even a sprinkle of shredded coconut for a twist on the classic recipe.

Storage and Reheating

Store leftover cornbread in an airtight container at room temperature for up to two days or in the refrigerator for up to a week. Reheat slices in the oven at 300°F (150°C) for 5–7 minutes or in the microwave for 20 seconds.

Why You’ll Love This Recipe

Sweet potato cornbread is more than just a side dish. It’s a comforting blend of sweet and savory that feels nostalgic and indulgent. The honey butter topping elevates each bite, adding a touch of luxury to this homestyle classic. Whether you’re hosting a dinner or treating yourself, this recipe delivers warmth and satisfaction every time.