Description
This Honey Butter Sweet Potato Cornbread is moist, fluffy, and kissed with natural sweetness from mashed sweet potatoes and honey butter. Perfect for Thanksgiving, Sunday dinner, or any cozy meal that needs a comforting side.
Ingredients
1 cup all-purpose flour
1 cup yellow cornmeal
⅓ cup granulated sugar
1 tablespoon baking powder
½ teaspoon salt
2 large eggs
¾ cup milk
¼ cup melted butter
1 cup mashed sweet potato (smooth, no lumps)
For the Honey Butter:
¼ cup softened butter
2 tablespoons honey
Instructions
1. Preheat oven to 400°F (200°C). Grease an 8-inch square baking pan.
2. In a large bowl, whisk together flour, cornmeal, sugar, baking powder, and salt.
3. In another bowl, whisk together eggs, milk, melted butter, and mashed sweet potato until smooth.
4. Pour wet ingredients into the dry and stir until just combined. Don’t overmix.
5. Pour batter into prepared pan and bake for 20–25 minutes, or until a skewer comes out clean.
6. Meanwhile, make the honey butter: mix softened butter with honey until creamy.
7. Let the cornbread cool slightly, then spread the honey butter on top. Serve warm.
Notes
You can substitute buttermilk for regular milk for a tangier flavor.
This cornbread pairs beautifully with chili, roasted meats, or a Thanksgiving feast.
For an extra twist, add a pinch of cinnamon or nutmeg to the batter.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breads
- Method: Baked
- Cuisine: Southern American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 10g
- Sodium: 270mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
Keywords: sweet potato cornbread, honey butter cornbread, thanksgiving sides, fall baking