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Moist Honey Butter Sweet Potato Cornbread

Close-up of a square slice of moist, orange-hued sweet potato cornbread drizzled with honey.
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You make this moist, slightly sweet cornbread using sweet potatoes for a tender texture. Top it with homemade honey butter for a comforting side dish perfect for chili or holiday meals.

Ingredients

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  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon ground cinnamon (optional)
  • 1 cup cooked, mashed sweet potato (about 1 large sweet potato)
  • 1/2 cup buttermilk
  • 1/4 cup vegetable oil
  • 2 large eggs
  • 1/4 cup honey (for the batter)
  • For the Honey Butter Topping:
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/4 cup honey
  • 1/4 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 375°F (190°C). Grease and flour an 8×8 inch baking pan or line it with parchment paper.
  2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, salt, and cinnamon, if you are using it.
  3. In a separate medium bowl, combine the mashed sweet potato, buttermilk, vegetable oil, eggs, and 1/4 cup of honey. Mix until just combined.
  4. Pour the wet ingredients into the dry ingredients. Stir gently until the batter comes together. Do not overmix; a few lumps are fine.
  5. Pour the batter into your prepared baking pan and spread it evenly.
  6. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
  7. While the cornbread bakes, prepare the honey butter. In a small bowl, beat the softened butter, 1/4 cup honey, and vanilla extract together until light and fluffy.
  8. Remove the cornbread from the oven. While it is still warm, spread the honey butter topping evenly over the surface.
  9. Let the cornbread cool in the pan for about 10 minutes before cutting it into squares and serving warm.

Notes

  • For the sweetest flavor, use fresh, ripe sweet potatoes. You can bake or microwave the sweet potatoes until soft before mashing them.
  • If you prefer a Southern Style Cornbread that is less sweet, reduce the granulated sugar to 1/4 cup.
  • This recipe makes a great Thanksgiving Side Dish or fall baked good.

Nutrition

Find it online: https://mdlatdmm.com/sweet-potato-cornbread-recipe/