Description

Sweet potato cornbread is a moist, golden, and flavorful twist on classic cornbread. Blended with mashed sweet potatoes for natural sweetness and topped with silky honey butter, it’s the perfect side dish for cozy dinners, holiday meals, or hearty soups and chili.

Ingredients

1 cup yellow cornmeal

1 cup all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

1 cup mashed sweet potatoes

2 large eggs

1/2 cup melted butter

1/4 cup honey

1 cup buttermilk

1/2 cup softened butter (for honey butter)

1/4 cup honey (for honey butter)

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 375°F (190°C). Grease or line an 8-inch square baking pan.
In a large bowl, whisk together cornmeal, flour, baking powder, and salt.
In another bowl, combine mashed sweet potatoes, eggs, melted butter, honey, and buttermilk. Mix until smooth.
Gently fold the wet ingredients into the dry ingredients until just combined—do not overmix.
Pour the batter into the prepared pan and smooth the top.
Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
While baking, prepare honey butter by mixing softened butter with honey until smooth.
Allow cornbread to cool slightly before spreading with honey butter. Slice and serve warm.

Notes

Add shredded cheddar for a cheesy version.

Mix in chopped jalapeños for a spicy kick.

Stir in green onions for extra flavor.

Use maple syrup instead of honey for a richer sweetness.

Bake in a cast iron skillet for a crispy crust.

Store at room temperature for up to 2 days or refrigerate up to 5 days.

Freeze (without honey butter) up to 2 months; reheat in oven or microwave.

Nutrition

Serving Size: 1 slice (1/8 of pan)
Calories: 280
Sugar: 12g
Sodium: 210mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 2g
Protein: 4g
Cholesterol: 70mg