Description
This Honey Butter Sweet Potato Cornbread recipe combines the sweetness of mashed sweet potatoes and honey with the comforting texture of cornbread. Enjoy a slice warm with a generous spread of honey butter for a delightful treat.
Ingredients
Scale
Mashed Sweet Potato:
- 1 cup mashed cooked sweet potato
Cornbread:
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup whole milk
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 1/4 cup honey
Honey Butter:
- 4 tablespoons unsalted butter, softened
- 2 tablespoons honey
Instructions
- Preheat the Oven: Preheat the oven to 400°F (200°C) and grease an 8-inch square baking dish or cast-iron skillet.
- Mix Dry Ingredients: In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
- Combine Wet Ingredients: In another bowl, whisk together milk, eggs, melted butter, honey, and mashed sweet potato until smooth.
- Combine Mixtures: Add the wet ingredients to the dry ingredients, stir until just combined (do not overmix).
- Bake: Pour batter into the prepared dish, spread evenly, and bake for 25-30 minutes until a toothpick comes out clean.
- Make Honey Butter: Mix softened butter and honey until fluffy and smooth.
- Serve: Let cornbread cool slightly, then serve warm with honey butter.
Notes
- For extra flavor, add a pinch of cinnamon or nutmeg to the batter.
- Leftover cornbread can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 280
- Sugar: 15g
- Sodium: 230mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg
