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Honey Butter Sweet Potato Cornbread

A delicious twist on classic cornbread with the flavors of sweet potatoes and honey, perfect as a cozy side dish or enjoyed on its own.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Breakfast, Side Dish
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Cornbread
  • 1 cup mashed sweet potatoes Freshly mashed for best flavor.
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1/4 cup honey For the cornbread.
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1/2 cup melted butter
  • 1 cup buttermilk Can substitute with regular milk mixed with lemon juice.
For the Honey Butter
  • 1/4 cup honey For the honey butter.
  • 1/2 cup softened butter For spreading on cornbread.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and grease a baking dish.
  2. In a mixing bowl, whisk together the cornmeal, flour, baking powder, and salt.
  3. In a separate bowl, mix the mashed sweet potatoes, eggs, melted butter, and buttermilk until smooth.
  4. Gently combine the wet and dry ingredients, stirring until just mixed.
  5. Pour the batter into the prepared baking dish and spread it out evenly.
Baking
  1. Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean.
  2. Meanwhile, mix the softened butter with honey to make the honey butter.
Serving
  1. Let the cornbread cool slightly, then serve warm with the honey butter.

Notes

Store leftovers in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and refrigerate for up to a week.