Description
This Buttermilk Honey Butter Sweet Potato Cornbread is moist, slightly sweet, and full of rich flavors. With the natural sweetness of mashed sweet potatoes, the tang of buttermilk, and a drizzle of honey, it’s a perfect side dish or a delicious treat on its own. Topped with smooth honey butter, every bite is warm, comforting, and irresistibly good
Ingredients
Scale
For the Cornbread:
- 1 cup mashed sweet potatoes
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup honey
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup melted butter
- 1 1/4 cups buttermilk
For the Honey Butter:
- 1/4 cup honey
- 1/2 cup softened butter
Instructions
- Preheat oven to 375°F (190°C). Grease a baking dish or line it with parchment paper for easy cleanup.
- In a large bowl, whisk together cornmeal, flour, baking powder, and salt.
- In another bowl, mix mashed sweet potatoes, eggs, melted butter, and buttermilk until smooth.
- Add the wet ingredients to the dry mixture and stir gently until just combined. Do not overmix.
- Pour the batter into the prepared baking dish and spread evenly.
- Bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- While the cornbread bakes, prepare the honey butter by mixing softened butter and honey until smooth.
- Let the cornbread cool slightly before slicing. Serve warm with a generous spread of honey butter.
Notes
- For a more savory version, reduce the honey and add shredded cheese or fresh herbs.
- Store leftovers in an airtight container at room temperature for 2 days or refrigerate for up to 5 days.
- To freeze, wrap slices individually and store for up to 2 months. Thaw before reheating.
- Bake in a muffin tin for 15-18 minutes if making cornbread muffins.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes