Honey Butter Sweet Potato Cornbread Recipe
This Honey Butter Sweet Potato Cornbread is a moist, flavorful twist on classic cornbread, combining the natural sweetness of roasted sweet potatoes with golden honey butter. Perfect as a side dish for any meal, it offers a comforting balance of sweet and savory flavors baked to golden perfection.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Dry Ingredients
- 1 cup cornmeal
Wet Ingredients
- 1 cup cooked and mashed sweet potato
- 1/2 cup unsalted butter, melted
- 1/4 cup honey, plus extra for brushing
- 2 large eggs
Instructions
- Prepare the Batter: In a mixing bowl, combine the cornmeal and cooked mashed sweet potato. In a separate bowl, whisk together the melted butter, honey, and eggs until smooth. Gradually add the wet mixture to the dry ingredients, stirring until well combined to form a thick batter.
- Bake the Cornbread: Preheat your oven to 375°F (190°C). Pour the batter into a greased baking dish or cast iron skillet. Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Brush with Honey Butter: While the cornbread is still warm, melt a tablespoon of butter and mix it with a tablespoon of honey. Brush this honey butter mixture generously over the top of the cornbread for a glossy, sweet finish.
Notes
- Use cooked sweet potato that has been mashed smoothly for the best texture.
- The honey butter can be adjusted in sweetness to taste.
- For a nuttier flavor, substitute half of the butter with browned butter.
- This dish pairs wonderfully with chili or hearty soups.
- Leftover cornbread can be reheated or toasted for snacks.
Keywords: Honey Butter Sweet Potato Cornbread, sweet potato cornbread, honey butter cornbread, baked cornbread, sweet cornbread recipe
