Name: Honey Butter Sweet Potato Cornbread
Ingredients: 1 cup mashed sweet potatoes – Sweet potatoes are the star of the dish, providing natural sweetness and moisture.; 1 cup yellow cornmeal – This gives the cornbread its classic texture and nutty flavor.; 1 cup all-purpose flour – Helps create the structure of the cornbread. For a gluten-free option, substitute with a gluten-free baking blend.; 1/4 cup honey – Adds a touch of sweetness that pairs perfectly with the corn and sweet potatoes.; 1 tablespoon baking powder – Essential for leavening the cornbread, giving it a light and fluffy texture.; 1/2 teaspoon salt – Enhances the flavors of the other ingredients.; 2 large eggs – Provide moisture and help bind the ingredients together.; 1/2 cup melted butter – Adds richness and helps create a tender crumb.; 1 cup buttermilk – Ensures a moist cornbread while contributing to its tangy flavor. For a dairy-free version, use almond milk with a splash of vinegar or lemon juice.; 1/4 cup honey (for honey butter) – Perfect for sweetening the topping.; 1/2 cup softened butter (for honey butter) – Helps create a creamy and enticing spread.

Description

Enjoy Honey Butter Sweet Potato Cornbread—a moist, sweet cornbread made with sweet potatoes and drizzled with honey butter. Perfect for any meal.

Ingredients

Scale

1 cup mashed sweet potatoes – Sweet potatoes are the star of the dish, providing natural sweetness and moisture.
1 cup yellow cornmeal – This gives the cornbread its classic texture and nutty flavor.
1 cup all-purpose flour – Helps create the structure of the cornbread. For a gluten-free option, substitute with a gluten-free baking blend.
1/4 cup honey – Adds a touch of sweetness that pairs perfectly with the corn and sweet potatoes.
1 tablespoon baking powder – Essential for leavening the cornbread, giving it a light and fluffy texture.
1/2 teaspoon salt – Enhances the flavors of the other ingredients.
2 large eggs – Provide moisture and help bind the ingredients together.
1/2 cup melted butter – Adds richness and helps create a tender crumb.
1 cup buttermilk – Ensures a moist cornbread while contributing to its tangy flavor. For a dairy-free version, use almond milk with a splash of vinegar or lemon juice.
1/4 cup honey (for honey butter) – Perfect for sweetening the topping.
1/2 cup softened butter (for honey butter) – Helps create a creamy and enticing spread.

Instructions

Preheat your oven: Start by preheating your oven to 375°F (190°C). This ensures even baking and helps achieve that beautiful golden crust.
Prepare the dry ingredients: In a large mixing bowl, combine 1 cup yellow cornmeal, 1 cup all-purpose flour, 1 tablespoon baking powder, and 1/2 teaspoon salt. Mix these dry ingredients thoroughly to ensure the baking powder is evenly distributed.
Mix the wet ingredients: In a separate bowl, add 1 cup mashed sweet potatoes, 2 large eggs, 1/2 cup melted butter, and 1 cup buttermilk. Whisk these ingredients together until the mixture is smooth and well blended.
Combine both mixtures: Carefully fold the wet ingredients into the dry ingredients, mixing until just combined. Be careful not to overmix, as this can lead to a denser cornbread. You want to achieve a lumpy but cohesive batter.
Pour and bake: Grease a baking dish and pour the cornbread batter into the dish, spreading it evenly. Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Prepare the honey butter: While the cornbread is baking, prepare the honey butter by mixing together 1/2 cup softened butter and 1/4 cup honey in a small bowl until well combined. Set aside.
Serve: Once baked, allow the cornbread to cool slightly. Serve warm slices with a generous dollop of honey butter, and enjoy the delightful flavors!