Description
This Honey Butter Sweet Potato Cornbread combines the natural sweetness of mashed sweet potatoes with the rustic texture of classic cornbread, enhanced by a rich honey butter spread. Perfectly moist and tender, this comforting side dish is ideal for holiday meals or cozy family dinners.
Ingredients
Scale
Cornbread Batter
- 1 cup mashed sweet potatoes
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk (or regular milk)
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 1/4 cup honey
Honey Butter
- 1/2 cup unsalted butter, softened
- 1/4 cup honey
- 1/4 teaspoon salt (optional)
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C) and grease an 8-inch square baking dish or a cast-iron skillet to ensure the cornbread doesn’t stick during baking.
- Cook and Mash Sweet Potato: Cook the sweet potato until soft, then mash until smooth. Set aside and allow it to cool slightly to blend smoothly with other ingredients.
- Mix Dry Ingredients: In a large bowl, whisk together the cornmeal, all-purpose flour, granulated sugar, baking powder, and salt to evenly distribute the leavening agents and seasoning.
- Combine Wet Ingredients: In a separate bowl, mix the mashed sweet potatoes with buttermilk, melted butter, eggs, and honey. Stir until thoroughly combined and smooth.
- Combine Wet and Dry Mixes: Pour the wet ingredients into the bowl with the dry ingredients. Gently stir the mixture until just combined, being careful not to overmix to keep the cornbread tender.
- Bake the Cornbread: Pour the batter into the prepared baking dish or skillet. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Prepare Honey Butter: While the cornbread bakes, blend the softened butter with honey and salt until smooth and creamy, creating a delicious honey butter spread.
- Serve: Once baked, allow the cornbread to cool slightly. Serve warm with the homemade honey butter for a rich, sweet finish.
Notes
- Using buttermilk adds a slight tang and tender crumb, but regular milk is an acceptable substitute.
- Mashing the sweet potato smoothly ensures an even texture and sweetness throughout the cornbread.
- Do not overmix the batter to avoid a dense cornbread.
- For an extra touch, warm the honey butter before serving to make it easier to spread.
- Cast-iron skillet baking helps achieve a crispy edge and rustic appearance but an 8-inch square baking dish works well too.
