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Sweet Potato Cornbread with Honey Butter Bliss

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Warm, moist, and irresistibly flavorful, this Honey Butter Sweet Potato Cornbread is the ultimate comfort food! Sweetened naturally with honey and enriched with mashed sweet potatoes, it pairs perfectly with soups, stews, or as a standalone treat. Don’t forget the creamy honey butter for a delightful finish

Ingredients

Scale

  1. For the Cornbread:

    • 1 cup yellow cornmeal – for the perfect crumbly texture
    • 1 cup all-purpose flour – balances softness with structure
    • 1 tablespoon baking powder – for a nice, fluffy rise
    • 1/2 teaspoon salt – enhances all the flavors
    • 1 cup mashed sweet potatoes – adds moisture and natural sweetness
    • 2 large eggs – binds the ingredients together
    • 1/2 cup melted butter – for rich buttery goodness
    • 1/4 cup honey – a natural sweetener
    • 1 cup buttermilk – creates a tender crumb

    For the Honey Butter:

    • 1/2 cup softened butter – creamy base for the honey butter
    • 1/4 cup honey – the perfect touch of sweetness

Instructions

Preheat the Oven:

Preheat your oven to 375°F (190°C). Grease or line a baking dish to prepare it for the cornbread batter.

Mix Dry Ingredients:

In a large mixing bowl, combine cornmeal, all-purpose flour, baking powder, and salt. Stir to evenly distribute the dry ingredients.

Prepare Wet Mixture:

In a separate bowl, whisk together mashed sweet potatoes, eggs, melted butter, honey, and buttermilk until smooth. Ensure the sweet potatoes are well mashed for a uniform texture.

Combine Mixtures:

Gradually add the wet mixture to the dry ingredients, stirring gently until just combined. Avoid overmixing to prevent dense cornbread.

Bake:

Pour the batter into the prepared baking dish and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown.

Prepare Honey Butter:

While the cornbread is baking, mix softened butter and honey in a small bowl until well blended to make the honey butter.

Serve:

Let the cornbread cool slightly before slicing. Serve warm with a generous spread of honey butter for a sweet, delicious finish.

Notes

  • For extra sweetness, drizzle additional honey over the cornbread before serving.
  • Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.

Nutrition

Find it online: https://grandmarecipesflash.com/sweet-potato-cornbread-with-honey-butter-bliss/