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Honey Butter Sweet Potato Cornbread

A delightful twist on classic cornbread, this Honey Butter Sweet Potato Cornbread combines sweetness from honey and the richness of sweet potatoes for a comforting treat that's perfect for any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Side Dish, Snack
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup sweet potatoes, cooked and mashed Fresh or canned sweet potatoes can be used.
  • 1/4 cup honey Adjust amount based on sweetness preference.
  • 1/2 cup unsalted butter, softened Make sure it's at room temperature for easy creaming.
  • 1 cup cornmeal
  • 1 cup all-purpose flour For gluten-free, substitute with a gluten-free flour blend.
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup milk Can use plant-based milk for a vegan version.
  • 2 large eggs Substitute with flaxseed egg for vegan option.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a baking dish.
  2. In a bowl, cream together the honey and softened butter until smooth.
  3. Mix in the mashed sweet potatoes and eggs.
  4. In another bowl, whisk together the cornmeal, flour, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet mixture, alternating with milk, until just combined.
  6. Pour the batter into the prepared baking dish.
Baking
  1. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  2. Let cool slightly before serving.

Notes

Serve warm with butter and a drizzle of honey. For storage, keep at room temperature for up to 3 days or refrigerate for a week. Reheat in the microwave if needed. This cornbread goes well with savory dishes like chili or braised meats.