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Honey Butter Sweet Potato Cornbread

This Honey Butter Sweet Potato Cornbread is a sweet, buttery delight that adds comfort to any meal with its rich flavor of roasted sweet potatoes and honey.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 9 pieces
Course: Side Dish, Snack
Cuisine: American, Southern
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1/4 cup granulated sugar optional, depending on sweetness preference
  • 2 tablespoons baking powder
  • 1 teaspoon salt
Wet Ingredients
  • 1 cup sweet potato puree cooked and mashed
  • 1 cup buttermilk
  • 1/4 cup vegetable oil or melted butter
  • 2 large eggs
  • 1/4 cup honey
  • 4 tablespoons butter melted for serving

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and grease a 9-inch square baking dish or skillet.
  2. In a large mixing bowl, whisk together the cornmeal, all-purpose flour, granulated sugar, baking powder, and salt until well combined.
  3. In another bowl, combine the sweet potato puree, buttermilk, vegetable oil, and eggs. Whisk until smooth.
  4. Pour the wet mixture into the dry mixture and stir until just combined. Avoid overmixing; some lumps are perfectly fine.
  5. Drizzle the honey into the batter, folding it gently until evenly distributed.
Baking
  1. Pour the batter into the prepared baking dish or skillet.
  2. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Serving
  1. In a small bowl, mix the melted butter with a little honey for serving.
  2. Allow the cornbread to cool slightly before slicing. Serve warm with honey butter drizzled over the top!

Notes

Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to a week. Reheat individual pieces in the microwave for about 15-20 seconds or in the oven. For freezing, wrap tightly and store for up to three months.