Description

This Honey Butter Sweet Potato Cornbread is a moist, flavorful twist on classic cornbread. Made with mashed sweet potatoes, honey, and warm spices, it’s the perfect side dish for fall or any cozy meal. Baked to golden perfection, this cornbread pairs wonderfully with chili, roasted chicken, or enjoyed on its own with a dollop of sweet honey butter.

Ingredients

Scale

Dry Ingredients

1 cup yellow cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon

Wet Ingredients

1 cup mashed sweet potato (about 1 medium)
1/2 cup unsalted butter (melted)
1/3 cup honey
2 large eggs
3/4 cup buttermilk

Honey Butter (optional)

1/4 cup softened butter
1 to 2 tablespoons honey

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Instructions

Preheat and Prepare Pan: Preheat your oven to 375°F (190°C) and grease an 8×8-inch baking dish or a cast-iron skillet to ensure the cornbread doesn’t stick.
Mix Dry Ingredients: In a large bowl, whisk together the yellow cornmeal, all-purpose flour, baking powder, baking soda, salt, and ground cinnamon until evenly combined.
Combine Wet Ingredients: In a separate bowl, mix the mashed sweet potato, melted butter, honey, eggs, and buttermilk until the mixture is smooth and well blended.
Combine Wet and Dry: Pour the wet ingredients into the bowl with the dry ingredients and stir gently until just combined. Avoid overmixing to keep the cornbread tender.
Bake: Pour the batter into the prepared baking dish or skillet and smooth the top with a spatula. Bake in the preheated oven for 25 to 30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Cool and Serve: Allow the cornbread to cool slightly in the pan before slicing. Serve warm, optionally topped with honey butter made by whipping softened butter with honey.

Notes

For a sweeter cornbread, add 1 to 2 extra tablespoons of honey to the batter.
This cornbread pairs perfectly with chili, roasted chicken, or can be enjoyed on its own with extra honey butter.
To make honey butter, whip 1/4 cup of softened butter with 1 to 2 tablespoons of honey until fluffy.