Honey Butter Sweet Potato Cornbread (Recipe for Printing)
Tender cornbread with sweet potatoes and honey butter for a rich, slightly sweet Southern treat.
# What You Need:
→ Cornbread Base
01 -
1 cup mashed sweet potatoes (from about 1 medium sweet potato)
02 -
1 cup cornmeal
03 -
1 cup all-purpose flour
04 -
1/4 cup granulated sugar
05 -
1 tablespoon baking powder
06 -
1/2 teaspoon salt
07 -
1 cup buttermilk or whole milk
08 -
1/4 cup unsalted butter, melted
09 -
2 large eggs
10 -
1/4 cup honey
→ Honey Butter
11 -
1/2 cup unsalted butter, softened
12 -
1/4 cup honey
13 -
1/4 teaspoon salt (optional)
# How to Make It:
01 -
Preheat oven to 375°F. Grease an 8-inch square baking dish or a cast-iron skillet with butter or nonstick spray.
02 -
If not pre-mashed, cook sweet potato until fork-tender. Peel if necessary, then mash until smooth and let cool slightly.
03 -
In a large mixing bowl, combine cornmeal, all-purpose flour, granulated sugar, baking powder, and salt. Whisk to blend thoroughly.
04 -
In a separate bowl, whisk together mashed sweet potatoes, buttermilk, melted butter, eggs, and honey until homogeneous.
05 -
Pour wet ingredients into the dry mixture. Gently fold with a spatula until just incorporated; avoid overmixing.
06 -
Spread batter evenly in prepared baking dish. Bake for 30 to 45 minutes or until a toothpick inserted in the center comes out clean and top is golden brown.
07 -
While cornbread bakes, beat softened butter with honey and optional salt in a small bowl until light and creamy.
08 -
Allow cornbread to cool briefly before slicing. Serve warm, generously topped with honey butter.
# Extra Tips:
01 -
For enhanced flavor, roast sweet potato instead of boiling. Ensure wet and dry mixtures are not overmixed to prevent dense texture.