Honey Butter Sweet Potato Cornbread Recipe

Introduction

Honey Butter Sweet Potato Cornbread is a warm, comforting twist on classic cornbread, enriched with roasted sweet potato and sweet honey butter. Perfect as a side for any meal or enjoyed on its own, it combines moist texture with a delicate sweetness.

Ingredients

• 1 medium sweet potato (roasted and mashed)
• 1 cup yellow cornmeal (can substitute with white cornmeal)
• 1 cup all-purpose flour (can substitute with gluten-free flour)
• 1/4 cup sugar (adjust to taste)
• 1 tbsp baking powder (for leavening)
• 1/2 tsp salt (enhances flavor)
• 1/2 cup melted butter (for the batter and topping)
• 1/4 cup honey (plus extra for topping)
• 2 large eggs
• 1 cup milk (whole or any dairy/milk alternative)

Instructions

1. Step 1: Preheat your oven to 400°F (200°C).
2. Step 2: In a bowl, mix the dry ingredients: cornmeal, flour, sugar, baking powder, and salt.
3. Step 3: In another bowl, combine the wet ingredients: melted butter, honey, eggs, milk, and mashed sweet potato.
4. Step 4: Pour the wet mixture into the dry mixture and stir until just combined; some lumps are okay.
5. Step 5: Pour the batter into a greased cast-iron skillet or baking dish.
6. Step 6: Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
7. Step 7: Brush the warm cornbread with honey butter as soon as it comes out of the oven.

Tips & Variations

• Use white cornmeal for a milder corn flavor.
• For a dairy-free version, substitute milk with almond or oat milk and use vegan butter.
• Adding a pinch of cinnamon or nutmeg enhances the sweet potato’s natural flavor.
• Serve warm with extra honey or maple syrup for added sweetness.

Storage

Store leftover cornbread in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week. Reheat slices in a toaster oven or microwave until warm. For best texture, avoid freezing as it may dry out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned sweet potato instead of roasting my own?

Yes, canned mashed sweet potato can be used as a convenient substitute. Just drain well and mash if needed before adding to the batter.

What can I do if I don’t have a cast-iron skillet?

You can use any oven-safe baking dish or a regular cake pan. Just be sure to grease it well to prevent sticking.

Honey Butter Sweet Potato Cornbread Recipe

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★★★★★

4.5 from 130 reviews

• Author: lina
• Total Time: 40-45 minutes
• Yield: 8 servings 1x

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Description

Honey Butter Sweet Potato Cornbread is a moist and flavorful baked good combining the natural sweetness of roasted sweet potatoes with the comforting texture of classic cornbread. Enhanced with honey and butter, this recipe offers a delightful twist perfect for a breakfast treat or a side dish at any meal.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 cup yellow cornmeal (Can substitute with white cornmeal)
• 1 cup all-purpose flour (Can substitute with gluten-free flour)
• 1/4 cup sugar (Adjust to taste)
• 1 tbsp baking powder (For leavening)
• 1/2 tsp salt (Enhances flavor)

Wet Ingredients

• 1 medium sweet potato (Roasted and mashed)
• 1/2 cup melted butter (For the batter and topping)
• 1/4 cup honey (Plus extra for topping)
• 2 large eggs
• 1 cup milk (Whole or any dairy/milk alternative)

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Instructions

1. Preparation: Preheat your oven to 400°F (200°C) to ensure it’s at the right temperature for baking the cornbread.
2. Mix dry ingredients: In a large bowl, combine the cornmeal, all-purpose flour, sugar, baking powder, and salt. Stir these until they are evenly distributed.
3. Mix wet ingredients: In a separate bowl, mix the melted butter, honey, eggs, milk, and the roasted, mashed sweet potato until smooth.
4. Combine mixtures: Pour the wet ingredient mixture into the bowl with dry ingredients and stir just until combined. The batter should remain slightly lumpy; overmixing can lead to dense cornbread.
5. Prepare baking vessel: Grease a cast-iron skillet or baking dish to prevent sticking and for even baking.
6. Bake: Pour the batter into the prepared skillet or dish and place it in the oven. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
7. Finish with honey butter: As soon as the cornbread is out of the oven and still warm, brush the top generously with honey butter to add shine, flavor, and moisture.

Notes

• Use roasted sweet potato for natural sweetness and moisture.
• You can substitute all-purpose flour with gluten-free flour to make the recipe gluten-free.
• Adjust sugar according to your preferred sweetness level.
• Brush the cornbread with honey butter right after baking for best absorption.
• Using a cast-iron skillet helps achieve a crispy crust but a baking dish works just as well.

• Prep Time: 15 minutes
• Cook Time: 25-30 minutes
• Category: Bread
• Method: Baking
• Cuisine: American

Keywords: Honey butter cornbread, sweet potato cornbread, baked cornbread recipe, sweet cornmeal bread, easy cornbread