Description
Indulge in the rich, comforting flavors of this Honey Butter Sweet Potato Cornbread. The sweet potato adds a moist and slightly sweet element, while the honey butter topping elevates it to a whole new level of deliciousness.
Ingredients
Scale
Dry Ingredients:
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 cup granulated sugar
Wet Ingredients:
- 1 cup mashed cooked sweet potato
- 2 large eggs
- 1/2 cup buttermilk
- 1/4 cup honey
- 1/2 cup unsalted butter (melted and divided)
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C) and grease a 9-inch baking dish or skillet.
- Combine dry ingredients: In a bowl, mix cornmeal, flour, baking powder, baking soda, salt, cinnamon, and sugar.
- Prepare wet ingredients: In another bowl, combine sweet potato, eggs, buttermilk, honey, and 1/4 cup melted butter.
- Combine wet and dry ingredients: Mix wet ingredients into dry until just combined. Pour into pan.
- Bake: Bake for 25–30 minutes until a toothpick comes out clean.
- Make honey butter: Mix remaining melted butter with honey for topping.
- Finish: Brush honey butter on cornbread when it’s out of the oven. Cool slightly before serving.
Notes
- This cornbread is best served warm with extra honey butter.
- Substitute half the all-purpose flour with whole wheat for a heartier texture.
- Leftovers can be stored in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 square
- Calories: 250
- Sugar: 11g
- Sodium: 260mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg