Go Back
Welcome to the delicious world of Honey Butter Sweet Potato Cornbread, a recipe that not only celebrates the rich flavors of sweet potatoes but also embodies the comfort of classic cornbread. This delightful fusion provides a unique twist on traditional cornbread, making it an irresistible addition to your culinary repertoire. The natural sweetness of the sweet potatoes complements the earthy tones of cornbread, while the honey butter elevates the dish to new heights, creating a sweet and savory treat that is perfect for any occasion.

Honey Butter Sweet Potato Cornbread

Discover the mouthwatering world of Honey Butter Sweet Potato Cornbread, a delicious blend of sweet potatoes and traditional cornbread. This recipe is perfect for any occasion, whether it's a cozy family dinner or a festive gathering. With its rich flavors and soft texture enhanced by honey butter, this cornbread will become a favorite in your kitchen. Perfect when served warm or at room temperature, it's delightful with chili or enjoyed as a sweet snack. Don’t miss out on this irresistible treat!
Print Recipe Pin Recipe

Ingredients
  

1 cup sweet potato puree (about 1 medium sweet potato, roasted and mashed)

1 cup cornmeal

1 cup all-purpose flour

1/4 cup granulated sugar

1 tablespoon baking powder

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

2 large eggs

1 cup buttermilk (or milk with 1 tablespoon of vinegar added)

1/4 cup unsalted butter, melted

1/2 cup honey

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

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C). Grease an 8-inch square baking dish or a similar sized cast-iron skillet.

    Prepare Sweet Potato: If you haven’t done so already, roast the sweet potato by baking it at 400°F (200°C) for about 45 minutes, or until fork-tender. Let it cool, then peel and mash to yield about 1 cup of sweet potato puree.

      Mix Dry Ingredients: In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, salt, and cinnamon until well combined.

        Mix Wet Ingredients: In another bowl, combine the sweet potato puree, eggs, buttermilk, melted butter, and honey. Mix until smooth.

          Combine Mixtures: Pour the wet ingredients into the dry ingredients and gently stir until just combined. Do not overmix; a few lumps are okay. Fold in the corn kernels.

            Transfer to Baking Dish: Pour the batter into the prepared baking dish or skillet, spreading it evenly.

              Bake: Bake in the preheated oven for about 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

                Prepare Honey Butter: While the cornbread is baking, prepare the honey butter. In a small bowl, combine 1/2 cup of softened unsalted butter with 1/4 cup of honey. Mix until well blended and creamy.

                  Cool and Serve: Once the cornbread is done, allow it to cool for about 10 minutes. Serve warm, topped with the honey butter.

                    Prep Time, Total Time, Servings: 15 minutes | 40 minutes | Serves 9-12