Honey Butter Sweet Potato Cornbread

Cornbread is a beloved staple in Southern cuisine, known for its savory, crumbly texture and comforting flavor. Traditionally made from cornmeal, this hearty bread often accompanies meals, providing a delightful contrast to rich dishes like chili, barbeque, and fried chicken. However, today we’re elevating this classic by introducing a unique twist: Honey Butter Sweet Potato Cornbread. This delicious recipe not only features the natural sweetness of honey but also incorporates the earthy, creamy richness of sweet potatoes, creating a cornbread that is both flavorful and nutritious.

Discover the ultimate comfort food with this Honey Butter Sweet Potato Cornbread recipe! Combining the natural sweetness of sweet potatoes and honey, this cornbread is moist, fluffy, and bursting with flavor. Perfect for any occasion, from holiday feasts to cozy family dinners, it's a delicious twist on a Southern classic. Follow our step-by-step guide to create a delightful dish that's sure to impress everyone at your table. Enjoy the goodness in every bite!

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Ingredients

1 cup mashed sweet potatoes (about 2 medium sweet potatoes)

1 cup cornmeal

1 cup all-purpose flour

1/2 cup granulated sugar

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup milk

1/4 cup unsalted butter, melted

2 large eggs

1/4 cup honey

1/2 cup corn kernels (fresh or canned, drained)

1 teaspoon cinnamon (optional)

Honey Butter for serving:

1/2 cup unsalted butter, softened

1/4 cup honey

Pinch of salt

Instructions

Preheat the Oven: Preheat your oven to 400°F (200°C). Grease a 9-inch square baking dish or cast-iron skillet.

Prepare Sweet Potatoes: Peel and cut the sweet potatoes into chunks. Boil in a pot of salted water until tender, about 15 minutes. Drain and mash until smooth; let cool slightly.

Mix Dry Ingredients: In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, salt, and cinnamon (if using).

Combine Wet Ingredients: In another bowl, combine the mashed sweet potatoes, milk, melted butter, eggs, and honey. Mix until smooth.

Combine Mixtures: Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix. Gently fold in the corn kernels.

Bake: Pour the batter into the prepared baking dish. Smooth the top with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.

Prepare Honey Butter: While the cornbread is baking, mix the softened butter, honey, and salt in a bowl until well combined. Set aside.

Cool and Serve: After baking, let the cornbread cool in the pan for about 10 minutes. Cut into squares and serve warm with honey butter spread on top.

Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 9 squares