Description
This Honey Butter Sweet Potato Cornbread is a moist, flavorful twist on classic cornbread, combining the natural sweetness of mashed sweet potatoes with honey-infused butter. Perfect as a comforting side dish or a sweet snack, it bakes to golden perfection with a tender crumb and a subtly sweet taste enhanced by a luscious honey butter topping.
Ingredients
Scale
Cornbread
- 1 cup mashed sweet potatoes
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk (or regular milk)
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 1/4 cup honey
Honey Butter
- 1/2 cup unsalted butter, softened
- 1/4 cup honey
- 1/4 teaspoon salt (optional)
Instructions
- Preheat the oven: Set your oven to 375°F (190°C) and grease an 8-inch square baking dish or a cast-iron skillet to ensure the cornbread doesn’t stick during baking.
- Prepare the sweet potatoes: Cook and mash the sweet potatoes until smooth, then set them aside to cool down to room temperature, which helps prevent curdling when mixed with the wet ingredients.
- Combine dry ingredients: In a large bowl, whisk together the cornmeal, all-purpose flour, granulated sugar, baking powder, and salt to evenly distribute the leavening agents and seasoning.
- Mix wet ingredients: In a separate bowl, mix the cooled mashed sweet potatoes with buttermilk, melted butter, eggs, and honey until well combined for a moist, sweet batter base.
- Combine wet and dry mixtures: Pour the wet ingredients into the dry ingredients and gently stir until just combined to avoid overmixing, which can lead to tough cornbread.
- Bake the cornbread: Pour the batter into the prepared baking dish or skillet and bake for 25-30 minutes. Check doneness by inserting a toothpick into the center; it should come out clean when fully baked.
- Make the honey butter: While the cornbread bakes, mix the softened unsalted butter with honey and optional salt until smooth and creamy, ready to spread on warm slices.
- Serve: Once baked, allow the cornbread to cool slightly, then serve warm with a generous spread of honey butter for a sweet and buttery finish.
Notes
- Use buttermilk for a tangier flavor and tender texture, but regular milk works as a substitute.
- Ensure the sweet potatoes are fully cooled before mixing with other wet ingredients to prevent lumps.
- Do not overmix the batter, or the cornbread can become dense and chewy.
- The honey butter can be stored in the refrigerator and softened before use.
- For extra moisture, you can add a tablespoon of sour cream or yogurt to the wet ingredients.
