Description
This Honey Butter Sweet Potato Cornbread combines the heartiness of cornbread with the sweetness of mashed sweet potatoes and the richness of honey butter, making it a perfect balance of sweet and savory.
Ingredients
1 cup cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup mashed sweet potato (about 1 medium sweet potato)
1/4 cup honey
1/4 cup melted butter
2 large eggs
3/4 cup milk
1/4 cup sour cream
1/4 cup unsalted butter (for honey butter)
2 tablespoons honey (for honey butter)
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9-inch round or square baking dish with butter or cooking spray.
- In a large bowl, whisk together the cornmeal, flour, baking powder, salt, and cinnamon.
- In another bowl, mix the mashed sweet potato, honey, melted butter, eggs, milk, and sour cream until smooth and well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
- Pour the batter into the prepared baking dish and smooth the top with a spatula.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- While the cornbread is baking, make the honey butter. In a small bowl, mix the softened butter and honey together until smooth and creamy.
- Once the cornbread is done, remove from the oven and let it cool for a few minutes before slicing.
- Serve warm with a generous spread of honey butter on top.
Notes
Add-ins: Feel free to toss in a handful of cheese (cheddar or Monterey Jack) or some chopped herbs like rosemary or thyme for extra flavor.
Spices: If you like a little more spice, you can add a pinch of nutmeg or cloves to the dry ingredients.
Gluten-Free: Use a gluten-free flour blend in place of the all-purpose flour and make sure to use certified gluten-free cornmeal.
Storage: Store any leftover cornbread in an airtight container at room temperature for up to 2-3 days. It can be refrigerated for up to a week.
Reheating: Wrap the cornbread in foil and reheat in a 350°F oven for about 10 minutes or microwave individual pieces for 15-20 seconds.
Freezing: Wrap tightly in plastic wrap and foil to freeze for up to 3 months. Reheat after thawing in the fridge overnight.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 14g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
