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Honey Butter Sweet Potato Cornbread

This delicious twist on cornbread features sweet potatoes for moisture and honey butter for a sticky finish, making it a favorite for potlucks and family dinners.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Bread, Side Dish
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main 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.
Wet Ingredients
  • 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.

Method
 

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

Notes

For extra flavor, consider adding cinnamon or nutmeg. For variations, try shredded cheese or fresh corn kernels. Can be made ahead and frozen.