Honey Butter Sweet Potato Cornbread

why make this recipe

Honey Butter Sweet Potato Cornbread is a delightful dish that combines the sweetness of honey and sweet potatoes with the heartiness of cornbread. It is perfect for family gatherings, barbecues, or a cozy night in. This recipe brings comfort and flavor to the table, making it a great addition to any meal.

how to make Honey Butter Sweet Potato Cornbread

Ingredients:

• 2 medium sweet potatoes (about 1 cup mashed)
• 1 cup all-purpose flour
• 1 cup fine cornmeal
• 2 tsp baking powder
• 2 large eggs
• 1/3 cup pure honey
• 1/4 cup melted unsalted butter
• 1 cup milk (buttermilk preferred)

Directions:

1. Preheat your oven to 400°F (200°C) and prepare an oven-safe baking dish with nonstick spray.
2. Peel and chop the sweet potatoes into small chunks. Boil them in salted water until tender, about 15 minutes. Drain and mash until smooth.
3. In a large bowl, whisk together the flour, cornmeal, baking powder, and a pinch of salt.
4. In another bowl, beat the eggs, then mix in the milk and mashed sweet potatoes. Stir until well combined.
5. Pour the wet ingredients into the dry ingredients and fold gently until just combined. Transfer the mixture to the prepared baking dish.
6. Bake for 25–30 minutes or until golden brown and a toothpick inserted into the center comes out clean.

how to serve Honey Butter Sweet Potato Cornbread

Serve Honey Butter Sweet Potato Cornbread warm. You can spread a little extra honey butter on top for added sweetness. This cornbread pairs perfectly with chili, grilled meats, or can be enjoyed simply by itself!

how to store Honey Butter Sweet Potato Cornbread

Store any leftover cornbread in an airtight container at room temperature for up to 2 days. For longer storage, you can refrigerate it for up to a week or freeze for up to 3 months. To reheat, just warm it in the oven or microwave.

tips to make Honey Butter Sweet Potato Cornbread

• Make sure the sweet potatoes are completely mashed for a smooth batter.
• Using buttermilk gives the cornbread a richer flavor, but regular milk works fine too.
• Don’t overmix the batter; fold gently, so the cornbread stays light and fluffy.

variation

You can add ingredients like chopped green onions, jalapeños, or shredded cheese for an extra kick. For a sweeter twist, mix in some cinnamon or add raisins.

FAQs

1. Can I use canned sweet potatoes?
   Yes, you can use canned sweet potatoes, but drain them well and mash before adding to the recipe.

2. Can I make this cornbread gluten-free?
   Yes, substitute the all-purpose flour with a gluten-free flour blend that works for baking.

3. How can I tell when the cornbread is done?
   The cornbread is done when it is golden brown on top and a toothpick inserted in the center comes out clean.

Honey Butter Sweet Potato Cornbread

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A delightful cornbread that combines sweet potatoes and honey, perfect for family gatherings and barbecues.

• Total Time: 45 minutes
• Yield: 8 servings 1x

Ingredients

Scale 1x2x3x

• 2 medium sweet potatoes (about 1 cup mashed)
• 1 cup all-purpose flour
• 1 cup fine cornmeal
• 2 tsp baking powder
• 2 large eggs
• 1/3 cup pure honey
• 1/4 cup melted unsalted butter
• 1 cup milk (buttermilk preferred)

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Instructions

1. Preheat your oven to 400°F (200°C) and prepare an oven-safe baking dish with nonstick spray.
2. Peel and chop the sweet potatoes into small chunks. Boil them in salted water until tender, about 15 minutes. Drain and mash until smooth.
3. In a large bowl, whisk together the flour, cornmeal, baking powder, and a pinch of salt.
4. In another bowl, beat the eggs, then mix in the milk and mashed sweet potatoes. Stir until well combined.
5. Pour the wet ingredients into the dry ingredients and fold gently until just combined. Transfer the mixture to the prepared baking dish.
6. Bake for 25–30 minutes or until golden brown and a toothpick inserted into the center comes out clean.

Notes

Serve warm, optionally with extra honey butter on top. Pairs well with chili and grilled meats.

• Author: nevaeh-hall
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Side Dish
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Nutrition

• Serving Size: 1 serving
• Calories: 200
• Sugar: 10g
• Sodium: 150mg
• Fat: 8g
• Saturated Fat: 4g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 70mg