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Honey Butter Sweet Potato Cornbread

Honey Butter Sweet Potato Cornbread

Discover this delicious Honey Butter Sweet Potato Cornbread, your new favorite comfort food that's easy to make and perfect for gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 55 minutes
Servings: 8 slices
Course: Breakfast
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cornbread
  • 1 cup Sweet Potatoes Canned can be used if drained and mashed.
  • 1 cup Cornmeal Opt for gluten-free cornmeal blend for gluten-free options.
  • 1 cup All-Purpose Flour Whole wheat flour can enhance fiber content.
  • 1/4 cup Granulated Sugar Feel free to reduce the sugar if desired.
  • 1 tbsp Baking Powder Always ensure it is fresh for optimal rising.
  • 1/2 tsp Salt Optional in the honey butter mixture.
  • 1 cup Buttermilk Regular milk or dairy-free alternative can work in its place.
  • 1/2 cup Melted Butter You can use vegetable oil for a lighter version.
  • 2 large Eggs Beat eggs until pale for better incorporation.
  • 1/3 cup Honey Use local honey for the best taste.
For the Honey Butter
  • 1/2 cup Softened Butter Ensures a creamy texture when mixed.
  • 1/3 cup Honey Try using a different type of honey for unique flavors.
  • pinch Salt Just a pinch can elevate the overall taste.

Equipment

  • Oven
  • Mixing bowl
  • Whisk
  • Spatula
  • baking dish

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and grease an 8-inch square baking dish or a cast-iron skillet.
  2. Cook sweet potatoes until tender (15-20 minutes), then drain and mash them until smooth.
  3. In a large bowl, combine cornmeal, flour, sugar, baking powder, and salt; whisk until free of lumps.
  4. In a separate bowl, whisk together the cooled mashed sweet potatoes, buttermilk, melted butter, eggs, and honey until smooth.
  5. Fold the wet mixture into the dry ingredients gently with a spatula, avoiding overmixing.
  6. Pour the batter into the prepared dish and bake for 25-30 minutes; check for doneness with a toothpick.
  7. Whip soft butter, honey, and optional salt together until creamy to prepare the honey butter.
  8. Let the cornbread cool for about 10 minutes, then cut into squares and serve warm with honey butter.

Nutrition

Serving: 1sliceCalories: 210kcalCarbohydrates: 34gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 8gVitamin A: 500IUVitamin C: 10mgCalcium: 100mgIron: 1mg

Notes

Measure accurately and avoid overmixing for a fluffy texture. Store leftovers properly to maintain freshness.

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