Description
This Honey Butter Sweet Potato Cornbread is a moist, sweet, and flavorful cornbread perfect for any occasion. Made with mashed sweet potatoes, cornmeal, and a touch of cinnamon, then topped with a creamy honey butter spread, it perfectly balances sweetness and comforting warmth. Ideal as a side dish or a snack, this recipe yields soft, tender squares with a delightful honey-infused finish.
Ingredients
Scale
Cornbread Ingredients
- 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 Topping
- 1/4 cup unsalted butter, softened
- 2 tablespoons honey
- Pinch of cinnamon (optional)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 375°F (190°C). Grease an 8×8-inch baking pan or line it with parchment paper to prevent sticking and ensure easy removal.
- Mix Dry Ingredients: In a large bowl, whisk together cornmeal, all-purpose flour, granulated sugar, baking powder, salt, and cinnamon (if using). Ensure these are evenly combined for uniform flavor and rising.
- Mix Wet Ingredients: In a separate bowl, thoroughly whisk together the mashed sweet potatoes, eggs, milk, melted butter, and honey until smooth and well blended.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients. Gently stir until just combined to avoid overmixing, which can make the cornbread tough.
- Pour Batter and Bake: Pour the batter into the prepared baking pan, smoothing the top. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Prepare Honey Butter: While the cornbread is baking, combine the softened unsalted butter, honey, and a pinch of cinnamon in a small bowl. Mix until smooth and creamy to make the honey butter spread.
- Cool and Serve: Once baked, allow the cornbread to cool slightly. Spread the honey butter evenly over the warm cornbread, cut into squares, and serve warm for the best taste experience.
Notes
- Use cooked and mashed sweet potatoes for a smooth texture.
- Do not overmix the batter to keep the cornbread tender.
- The cinnamon is optional but adds a warm flavor that complements the sweetness.
- The honey butter topping is best served fresh and spread on warm cornbread.
- Store leftover cornbread in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
