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Cornbread has long been a beloved staple in American cuisine, cherished for its versatility and comforting qualities. From Southern barbeques to Thanksgiving dinners, this delightful bread complements a variety of dishes while standing out on its own. While traditional cornbread is often simple and straightforward, this Honey Butter Sweet Potato Cornbread takes the classic recipe and elevates it with the rich flavors of sweet potatoes and honey butter. This unique twist not only enhances the taste but also provides added moisture and nutritional benefits, making it an irresistible addition to any meal.

Honey Butter Sweet Potato Cornbread

Discover a delicious twist on a classic with this Honey Butter Sweet Potato Cornbread recipe. Combining the natural sweetness of sweet potatoes and the richness of honey butter, this cornbread is incredibly moist and packed with flavor. Perfect for holiday feasts or cozy family dinners, it serves as a delightful side dish or a tasty snack. Learn how to elevate your next meal with this comforting, nutritious recipe that everyone will love!
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Ingredients
  

1 cup mashed sweet potatoes (about 1 medium sweet potato)

1 cup all-purpose flour

1 cup cornmeal

1/3 cup granulated sugar

1 tbsp baking powder

1/2 tsp salt

1 tsp cinnamon

1/4 tsp nutmeg (optional)

1 cup buttermilk (or milk with 1 tbsp vinegar)

2 large eggs

1/4 cup unsalted butter, melted

1/4 cup honey

Honey Butter Topping:

1/4 cup unsalted butter, softened

2 tbsp honey

A pinch of salt

Instructions
 

Preheat Your Oven: Preheat the oven to 400°F (200°C). Grease a 9-inch cast-iron skillet or an 8x8-inch baking dish.

    Prepare Sweet Potatoes: If you haven’t already, peel and cube the sweet potato. Boil it in water until tender, about 15-20 minutes. Drain and mash until smooth. Allow to cool slightly.

      Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, salt, cinnamon, and nutmeg (if using) until combined.

        Combine Wet Ingredients: In another bowl, whisk the buttermilk, eggs, melted butter, honey, and the mashed sweet potato until smooth.

          Combine Mixtures: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; some lumps are okay.

            Bake: Pour the batter into the greased skillet or baking dish, smoothing the top with a spatula. Bake for 20-25 minutes or until the top is golden brown, and a toothpick inserted in the center comes out clean.

              Prepare Honey Butter: While the cornbread is baking, combine the softened butter, honey, and a pinch of salt in a small bowl. Mix until smooth and creamy.

                Cool and Serve: Once the cornbread is done baking, remove it from the oven and let it cool for about 10 minutes. Serve warm, slathered with the honey butter.

                  Prep Time, Total Time, Servings: 15 mins | 40 mins | 8 servings