Description
Indulge in the rich flavors of this Honey Butter Sweet Potato Cornbread, a delightful twist on classic cornbread with the addition of sweet potato and a touch of cinnamon. Perfectly moist and subtly sweet, this cornbread is a must-try for any occasion.
Ingredients
Scale
For the Cornbread:
- 1 cup mashed sweet potato (about 1 medium)
- 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
- 1/2 cup unsalted butter (melted)
- 1/3 cup honey
- 2 large eggs
- 3/4 cup buttermilk
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C) and grease an 8×8-inch baking dish or a cast-iron skillet.
- Mix dry ingredients: In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, and cinnamon.
- Combine wet ingredients: In a separate bowl, mix the mashed sweet potato, melted butter, honey, eggs, and buttermilk until smooth.
- Combine wet and dry: Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Bake: Pour the batter into the prepared pan and smooth the top. Bake for 25 to 30 minutes until golden and a toothpick inserted comes out clean. Let cool slightly before serving.
Notes
- For a sweeter cornbread, add 1 to 2 extra tablespoons of honey.
- This cornbread pairs well with chili, roasted chicken, or can be enjoyed with honey butter.
- To make honey butter, whip 1/4 cup softened butter with 1 to 2 tablespoons of honey.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 220
- Sugar: 9 g
- Sodium: 230 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 50 mg
