Description
Delightful and moist sweet potato cornbread topped with rich honey butter, perfect for any occasion.
Ingredients
Scale
- 1 cup mashed sweet potato (approximately 1 medium sweet potato, roasted or steamed)
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 2 large eggs
- 1/3 cup melted unsalted butter (plus 2 tbsp for topping)
- 1/3 cup honey
- 1 cup buttermilk
- 2 tbsp unsalted butter (for honey butter topping)
- 1 tbsp honey (for honey butter topping)
Instructions
- Preheat the oven to 375°F (190°C) and line an 8×8 baking dish with parchment paper.
- In a large mixing bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, and cinnamon.
- In a separate bowl, mix the mashed sweet potato, eggs, melted butter, honey, and buttermilk until smooth.
- Pour the wet mixture into the dry ingredients and gently fold together until just combined.
- Transfer the batter into the prepared baking dish and smooth the top.
- Bake for about 25 minutes until the top is golden and a toothpick inserted comes out clean.
- For the honey butter, melt the butter in a small saucepan and stir in the honey until combined.
- Brush the baked cornbread with the honey butter while it is still warm.
- Let it cool for about 10 minutes before slicing and serving warm.
Notes
Ensure butter and eggs are at room temperature for best mixing. Store leftover cornbread in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 8g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg