Honey Butter Sweet Potato Cornbread Recipe
This Honey Butter Sweet Potato Cornbread is a moist, flavorful side dish that’s perfect for any occasion. Made with roasted sweet potatoes, cornbread mix, and a honey butter glaze, this cornbread is sweet, savory, and full of rich flavor. It’s an easy recipe to make and ideal for holiday dinners or casual meals.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- For the Cornbread:
- 1 cup of cornmeal
- 1 cup all-purpose flour
- 1/2 cup sugar (optional for extra sweetness)
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup mashed sweet potato (about 1 medium sweet potato)
- 1/2 cup milk
- 2 large eggs
- 1/4 cup melted butter
- 1 teaspoon vanilla extract
- For the Honey Butter:
- 1/4 cup unsalted butter (softened)
- 2 tablespoons honey
- Pinch of salt (optional)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Grease a 9-inch round cake pan or an 8×8 square baking dish with butter or cooking spray.
- Prepare Sweet Potatoes: Roast or steam your sweet potato until soft, about 45 minutes at 400°F or 15-20 minutes for steaming. Once cooked, mash the sweet potato and set it aside to cool.
- Mix Dry Ingredients: In a large bowl, whisk together the cornmeal, flour, sugar (if using), baking powder, and salt.
- Mix Wet Ingredients: In another bowl, whisk together the mashed sweet potato, milk, eggs, melted butter, and vanilla extract.
- Combine and Bake: Add the wet ingredients to the dry ingredients and stir until just combined. Pour the batter into the prepared pan and smooth the top.
- Bake: Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Prepare Honey Butter: While the cornbread is baking, prepare the honey butter by mixing the softened butter, honey, and a pinch of salt in a small bowl.
- Serve: Once the cornbread is done, remove it from the oven and allow it to cool slightly. Drizzle the honey butter over the warm cornbread before serving.
Notes
- You can use canned sweet potato puree if you’re short on time.
- For a more savory cornbread, reduce or omit the sugar and add extra spices like cinnamon or nutmeg.
- This cornbread can also be made ahead and reheated. Just store it in an airtight container and warm it up in the oven before serving.
