Description
This Honey Butter Sweet Potato Cornbread blends tender, naturally sweet cornbread with rich honeyed butter for a moist, flavorful treat. Perfect with soups, chili, or on its own as a cozy snack.
Ingredients
1 cup sweet potato puree
1 cup cornmeal
1/2 cup all-purpose flour
1 tbsp baking powder
1/4 tsp baking soda
1/2 tsp salt
2 large eggs
3/4 cup milk or buttermilk
1/4 cup honey (plus more for serving)
4 tbsp unsalted butter, melted (plus 2 tbsp for honey butter)
1 tbsp oil or melted butter (for greasing the pan)
Instructions
- Preheat oven to 375°F (190°C) and grease an 8-inch round or 9×9-inch baking pan.
- In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, and salt.
- In a separate bowl, combine sweet potato puree, eggs, milk or buttermilk, honey, and melted butter. Whisk until smooth.
- Gently fold dry ingredients into the wet mixture until just combined—do not overmix.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 20–25 minutes, or until the top is golden and a toothpick comes out clean.
- While baking, melt 2 tbsp butter with 1–2 tbsp honey.
- Once baked, drizzle warm honey butter over the cornbread and let soak in before slicing.
Notes
Add cinnamon or pumpkin spice for extra warmth.
Include chopped pecans or walnuts for crunch.
For a spicy twist, fold in chopped jalapeños.
Maple syrup can be used in place of honey.
Use a 1:1 gluten-free flour blend to make it gluten-free.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baked
- Cuisine: Southern-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 8g
- Sodium: 230mg
- Fat: 9g
- Saturated Fat: 4.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg
