Honey Butter Sweet Potato Cornbread Recipe
Honey Butter Sweet Potato Cornbread is a moist and flavorful twist on classic cornbread, incorporating creamy sweet potatoes and a luscious honey butter glaze. Perfect as a side dish for comforting meals or enjoyed on its own as a sweet treat.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Dry Ingredients
- 1 cup cornmeal
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup cooked and mashed sweet potato
- 2 large eggs
- 1/4 cup melted butter, plus extra for brushing
- 1/4 cup honey, plus extra for brushing
- 1/2 cup milk
Instructions
- Prepare the Batter: In a large bowl, combine the cornmeal, baking powder, and salt. In another bowl, mix the mashed sweet potato, eggs, melted butter, honey, and milk until smooth. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Bake the Cornbread: Preheat your oven to 375°F (190°C). Grease an 8×8-inch baking dish or a cast-iron skillet. Pour the batter into the prepared dish and bake for 25-30 minutes, or until the top is golden and a toothpick inserted comes out clean.
- Apply Honey Butter Glaze: While the cornbread is still warm, melt some additional butter and mix it with honey. Brush this honey butter generously over the top of the cornbread to add a glossy finish and extra sweetness.
- Serve: Allow the cornbread to cool slightly before slicing. Serve warm for the best flavor experience.
Notes
- You can substitute light brown sugar for honey in the batter if preferred.
- For a dairy-free option, use non-dairy butter and milk.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat slices briefly in a toaster oven or microwave and reapply honey butter for freshness.
Keywords: sweet potato cornbread, honey butter cornbread, sweet potato recipes, cornbread, baking, southern cornbread, side dish
