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The key components for honey butter sweet potato cornbread are simple yet vital. You need one cup of mashed sweet potatoes, which adds moisture and a sweet flavor. One cup of cornmeal gives the bread its classic texture. All-purpose flour complements the cornmeal, while sugar sweetens the mix. You will also use baking powder and baking soda for the right rise. A pinch of salt balances the flavors.

Honey Butter Sweet Potato Cornbread

Discover the delightful flavors of Honey Butter Sweet Potato Cornbread with this easy-to-follow recipe! Combining the natural sweetness of sweet potatoes and honey, this cornbread is a perfect addition to any meal. With tips, variations, and serving suggestions, you’ll create a moist and flavorful treat that everyone will love. Click through to explore all the details and make this comforting dish for your next gathering!
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Ingredients
  

1 cup mashed sweet potatoes (about 1 large sweet potato)

1 cup cornmeal

1 cup all-purpose flour

1/4 cup granulated sugar

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup buttermilk (or milk)

2 large eggs

1/4 cup unsalted butter, melted

1/4 cup honey

1 teaspoon vanilla extract

Additional honey and butter for serving

Instructions
 

Preheat Oven: Preheat your oven to 400°F (200°C). Grease an 8-inch square baking dish or cast-iron skillet with butter.

    Prepare Sweet Potatoes: If not already done, peel and chop the sweet potato, then boil it in salted water until tender, about 15-20 minutes. Drain and mash until smooth. Measure out 1 cup for the recipe.

      Combine Dry Ingredients: In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt until well combined.

        Mix Wet Ingredients: In another bowl, whisk together the mashed sweet potatoes, buttermilk, eggs, melted butter, honey, and vanilla extract until the mixture is smooth and evenly blended.

          Combine Mixtures: Pour the wet mixture into the bowl of dry ingredients. Stir gently until just combined. Be careful not to overmix—some lumps are okay!

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

              Cool and Serve: Allow the cornbread to cool in the dish for about 10 minutes before slicing. Serve warm with additional honey and butter on the side.

                Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 9 squares