Honey Butter Sweet Potato Cornbread

Cornmeal is the heart of cornbread, providing a distinct texture and flavor that sets it apart from other baked goods. There are several types of cornmeal available, each with its unique characteristics.

Discover a delightful twist on a classic with Honey Butter Sweet Potato Cornbread! This recipe combines the creaminess of sweet potatoes and a rich honey butter for a perfectly balanced treat. Perfect as a side dish or enjoyed with coffee, you’ll learn about the ingredients and preparation steps to create this comforting dish. Explore the rich history of cornbread while elevating your baking skills and savoring every bite of this unique recipe. Perfect for any gathering!

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Ingredients

For the cornbread:

1 cup cornmeal

1 cup all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

1 cup mashed sweet potatoes (approximately 1 medium sweet potato)

1/4 cup honey

1/4 cup brown sugar

1/2 cup whole milk

2 large eggs

1/4 cup unsalted butter, melted

For the honey butter:

1/2 cup unsalted butter, softened

1/4 cup honey

1/2 teaspoon cinnamon (optional)

Pinch of salt

Instructions

Preheat Oven: Preheat your oven to 400°F (200°C). Grease an 8-inch square baking pan or line it with parchment paper for easy removal.

Prepare Sweet Potatoes: Wash and peel the sweet potato. Cut it into cubes and boil in salted water until fork-tender, about 15-20 minutes. Drain and mash until smooth. Allow to cool to room temperature.

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

Combine Wet Ingredients: In another bowl, mix the mashed sweet potatoes, honey, brown sugar, milk, eggs, and melted butter until smooth and creamy.

Combine Wet and Dry: Gradually pour the wet mixture into the dry ingredients, stirring just until combined. Be careful not to overmix; a few lumps are perfectly fine.

Bake the Cornbread: Pour the batter into the prepared baking pan, smoothing the top with a spatula. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean and the edges are golden.

Make Honey Butter: While the cornbread is baking, prepare the honey butter. In a medium bowl, combine the softened butter, honey, cinnamon (if using), and a pinch of salt. Mix until smooth and well combined. Set aside.

Cool and Serve: Once the cornbread is done, let it cool in the pan for about 10 minutes before transferring to a wire rack. Serve warm, slathered with the honey butter for an extra sweet and indulgent touch!

Prep Time: 15 mins | Total Time: 50 mins | Servings: 9 squares