Honey Butter Sweet Potato Cornbread
A deliciously sweet and moist cornbread combining the flavors of mashed sweet potatoes, honey, and butter, perfect for any occasion.
Ingredients
Dry Ingredients
- 1 cup Cornmeal
- 1 cup All-Purpose Flour
- 1 tablespoon Baking Powder
- 1/2 teaspoon Salt
- 1/2 teaspoon Cinnamon
Wet Ingredients
- 1 cup Mashed Sweet Potato (from about 1 medium potato)
- 3/4 cup Milk
- 2 large Eggs
- 1/2 cup Butter (melted)
- 1/3 cup Honey
- 1 teaspoon Vanilla Extract
Glaze Ingredients
- 3 tablespoons Butter (for glaze)
- 2 tablespoons Honey (for glaze)
Instructions
Preparation
- Preheat oven to 375°F (190°C). If using a cast-iron skillet, place it in the oven to heat.
- In one bowl, whisk together cornmeal, flour, baking powder, salt, and cinnamon.
- In another bowl, mix mashed sweet potato, eggs, milk, melted butter, honey, and vanilla.
- Remove hot skillet and grease it lightly or grease a 9-inch baking dish with butter or oil.
Baking
- Pour the wet ingredients into the dry ingredients, stir just until combined, and pour into the prepared pan or skillet.
- Bake for 25–30 minutes or until golden and a toothpick comes out clean.
- Melt 3 tablespoons of butter with 2 tablespoons of honey and brush over warm cornbread.
Serving
- Slice warm and serve with extra honey butter if desired.
Notes
For added moisture, use freshly mashed sweet potato instead of canned. Experiment with different types of flour for varied texture. Consider adding mix-ins like jalapeños, cheese, or cooked bacon for a savory twist. Always check for doneness a few minutes before the recommended time to prevent overbaking.