Honey Butter Sweet Potato Cornbread (Soft, Sweet & Buttery)
Honey Butter Sweet Potato Cornbread is a moist, slightly sweet, and buttery cornbread infused with the natural sweetness of roasted sweet potatoes. Perfect for pairing with chili, soups, barbecue, or as a standalone treat, this cornbread is fluffy, golden, and irresistible. A drizzle of honey butter on top elevates it to pure comfort food perfection.
Ingredients
For the Sweet Potato Mixture:
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1 cup cooked and mashed sweet potatoes (about 1 medium sweet potato)
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2 large eggs
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1/4 cup milk
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2 tablespoons melted butter
For the Cornbread:
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1 cup cornmeal
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1 cup all-purpose flour
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1/2 cup granulated sugar
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1 tablespoon baking powder
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1/2 teaspoon salt
For the Honey Butter Topping:
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2 tablespoons butter (softened)
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2 tablespoons honey
Instructions
1. Preheat the Oven
Preheat your oven to 180°C (350°F). Grease an 8×8-inch baking pan or line it with parchment paper.
2. Prepare the Sweet Potato Mixture
In a medium bowl, combine mashed sweet potatoes, eggs, milk, and melted butter. Mix until smooth.
3. Mix the Dry Ingredients
In a separate large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt until evenly combined.
4. Combine Wet and Dry Ingredients
Gradually add the sweet potato mixture to the dry ingredients, stirring until just combined. Do not overmix; the batter should be thick but pourable.
5. Bake the Cornbread
Pour the batter into the prepared pan and smooth the top. Bake for 25–30 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
6. Prepare Honey Butter
While the cornbread is baking, mix softened butter and honey in a small bowl until smooth.
7. Serve
Remove the cornbread from the oven and let it cool slightly. Drizzle with honey butter while warm. Slice into squares and serve immediately.
Tips and Variations
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Extra Sweetness: Add 1/4 cup of brown sugar or maple syrup to the batter.
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Texture Boost: Fold in 1/2 cup of corn kernels or chopped pecans for crunch.
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Vegan Option: Replace eggs with flax eggs and use plant-based milk and butter.
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Make Ahead: Cornbread can be stored in an airtight container at room temperature for 2 days or refrigerated for up to 4 days.
Serving Suggestions
Honey Butter Sweet Potato Cornbread pairs beautifully with soups, stews, or chili. It also works as a breakfast treat with coffee or tea, or simply on its own as a snack.