Description
This Honey Butter Sweet Potato Cornbread is a delightful twist on classic cornbread, incorporating mashed sweet potatoes for moistness and natural sweetness. Topped with a luscious honey butter spread, this recipe yields a warm, comforting side dish perfect for any meal or holiday gathering.
Ingredients
Scale
Cornbread
- 1 cup mashed sweet potatoes (about 1 medium sweet potato, cooked and mashed)
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon (optional)
- 2 large eggs
- 1/2 cup milk
- 1/4 cup melted butter
- 1/4 cup honey
Honey Butter Spread
- 1/4 cup unsalted butter, softened
- 2 tablespoons honey
- Pinch of cinnamon (optional)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Grease an 8×8-inch baking pan or line it with parchment paper to ensure the cornbread doesn’t stick.
- Mix Dry Ingredients: In a large bowl, whisk together the cornmeal, all-purpose flour, granulated sugar, baking powder, salt, and optional cinnamon until evenly combined.
- Mix Wet Ingredients: In a separate bowl, whisk together the mashed sweet potatoes, eggs, milk, melted butter, and honey until the mixture is smooth and uniform.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Avoid overmixing to keep the cornbread tender.
- Pour Batter and Bake: Transfer the batter to the prepared baking pan and spread it evenly. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Prepare Honey Butter: While the cornbread bakes, whisk together the softened unsalted butter, honey, and a pinch of cinnamon in a small bowl until smooth and creamy.
- Cool and Serve: Let the cornbread cool slightly after baking. Spread generously with the honey butter, cut into squares, and serve warm for the best flavor experience.
Notes
- Ensure sweet potatoes are fully cooked and mashed smoothly for best texture.
- Optional cinnamon adds a subtle warmth and depth of flavor.
- Honey butter can be made ahead and refrigerated; bring to room temperature before spreading.
- Use parchment paper for easier cleanup and removal.
- For a dairy-free option, substitute milk with almond or oat milk and use a vegan butter alternative.
