Sweet Potato Cornbread
Sweet, moist, and golden, this Honey Butter Sweet Potato Cornbread combines earthy sweet potatoes with classic cornbread flavor, then tops it with silky honey butter. Perfect for holiday feasts, cozy dinners, or served alongside soups and chili.
Ingredients
For the Cornbread:
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup mashed sweet potatoes
- 2 large eggs
- 1/2 cup melted butter
- 1/4 cup honey
- 1 cup buttermilk
For the Honey Butter:
- 1/2 cup softened butter
- 1/4 cup honey
Instructions
- Preheat oven to 375°F (190°C). Grease or line an 8-inch square baking pan.
- In a large bowl, whisk cornmeal, flour, baking powder, and salt.
- In another bowl, combine mashed sweet potatoes, eggs, melted butter, honey, and buttermilk. Mix until smooth.
- Add wet ingredients to dry, folding gently until just combined. Do not overmix.
- Pour batter into prepared pan and smooth the top.
- Bake 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- While baking, prepare honey butter by mixing softened butter and honey until smooth.
- Let cornbread cool slightly, spread with honey butter, slice, and serve warm.
Notes
- Roast or boil sweet potatoes until soft, then mash well before using.
- Substitute 1 cup milk + 1 tablespoon vinegar or lemon juice for buttermilk.
- Add-ins: cheddar cheese, jalapeños, or green onions for a savory twist.
- Store at room temperature for 2 days, refrigerate up to 5 days, or freeze (unglazed) for 2 months.
- Best served warm with extra honey butter on the side.