Honey Butter Sweet Potato Cornbread
: Indulge in the perfect balance of sweet and savory with this Honey Butter Sweet Potato Cornbread. Made with mashed sweet potatoes, a drizzle of honey, and a homemade honey butter spread, this delicious cornbread is ideal for fall gatherings, holidays, or any meal needing a touch of sweetness. Moist, flavorful, and easy to make, this cornbread recipe is a must-try for anyone who loves southern-inspired baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings
- Category: Side Dish, Bread
- Method: Baking
- Cuisine: Southern
- Diet: Vegetarian
Ingredients
Instructions
- Preheat the oven to 375°F (190°C).
- In a large bowl, mix together the dry ingredients: cornmeal, flour, baking powder, and salt.
- In a separate bowl, combine mashed sweet potatoes, eggs, melted butter, and buttermilk.
- Pour the wet mixture into the dry ingredients and stir until just combined.
- Pour the batter into a greased baking dish and bake for 25-30 minutes, or until a toothpick inserted comes out clean.
- While the cornbread is baking, prepare the honey butter by mixing honey and softened butter in a small bowl.
- Once the cornbread is done, remove from the oven and let cool slightly before serving with a generous spread of honey butter. Serve warm.
Notes
- Make sure the sweet potatoes are fully mashed and smooth for an even texture.
- If you prefer a sweeter cornbread, feel free to increase the amount of honey in the batter.
- Leftover cornbread can be stored in an airtight container at room temperature for up to 2 days.
