Description
This Honey Butter Sweet Potato Cornbread is a delightful blend of sweet and savory, with a moist, tender crumb that melts in your mouth. The rich flavor of sweet potatoes combined with the sweetness of honey creates a comforting experience that is both satisfying and indulgent.
Ingredients
Scale
- Dry Ingredients:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- Wet Ingredients:
- 1 cup mashed sweet potatoes (about 2 medium sweet potatoes)
- 1/2 cup honey
- 1/2 cup milk
- 1/4 cup unsalted butter, melted
- 2 large eggs
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, whisk together the cornmeal, flour, baking powder, and salt.
- In another bowl, combine the mashed sweet potatoes, honey, milk, melted butter, and eggs until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined; do not overmix.
- Grease a 9-inch square baking pan and pour the batter into it, smoothing the top with a spatula.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown.
- Let cool for 10 minutes before slicing and serving.
Notes
- This cornbread can be made a day in advance; simply store it in an airtight container at room temperature.
- For a richer flavor, substitute brown sugar for honey.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: side dish
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (about 1/9 of the cornbread)
- Calories: 180
- Sugar: 10 grams
- Sodium: 200 milligrams
- Fat: 7 grams
- Saturated Fat: 4 grams
- Unsaturated Fat: 2 grams
- Trans Fat: 0 grams
- Carbohydrates: 25 grams
- Fiber: 2 grams
- Protein: 3 grams
- Cholesterol: 40 milligrams
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