Description
This Honey Butter Sweet Potato Cornbread is a moist and flavorful twist on classic cornbread, featuring mashed sweet potatoes and a hint of cinnamon. Sweetened naturally with honey and baked to a golden perfection, it makes a perfect side dish for chili, roasted chicken, or your fall gatherings.
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
Wet Ingredients
- 1 cup mashed sweet potato (about 1 medium)
- 1/2 cup unsalted butter (melted)
- 1/3 cup honey
- 2 large eggs
- 3/4 cup buttermilk
Instructions
- Preheat and Prepare Pan: Preheat your oven to 375°F (190°C). Grease an 8×8-inch baking dish or a cast-iron skillet to prevent sticking and ensure easy removal of the cornbread.
- Mix Dry Ingredients: In a large bowl, whisk together the yellow cornmeal, all-purpose flour, baking powder, baking soda, salt, and ground cinnamon. This ensures even distribution of leavening agents and spices.
- Combine Wet Ingredients: In a separate bowl, mix the mashed sweet potato, melted unsalted butter, honey, eggs, and buttermilk until the mixture is smooth and well combined.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix to keep the cornbread light and tender.
- Bake: Pour the batter into the prepared baking dish or skillet and smooth the top using a spatula. Bake for 25 to 30 minutes until the top is golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve: Remove the cornbread from the oven and let it cool slightly before slicing. Serve warm, optionally with additional honey butter for extra sweetness.
Notes
- For a sweeter cornbread, add 1 to 2 extra tablespoons of honey to the batter.
- This cornbread pairs perfectly with chili, roasted chicken, or can be enjoyed on its own with extra honey butter.
- To make honey butter, simply whip 1/4 cup softened butter with 1 to 2 tablespoons of honey until creamy.
