Go Back
–+ servings
Honey Butter Sweet Potato Cornbread

Honey Butter Sweet Potato Cornbread That Will Warm Your Soul

This Honey Butter Sweet Potato Cornbread is a delightful embrace of nostalgia with a modern twist, perfect for busy weeknights.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 45 minutes
Servings: 8 slices
Course: Breakfast
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cornbread
  • 2 cups Sweet Potatoes Can use canned sweet potatoes for convenience.
  • 1 cup All-Purpose Flour Can substitute with whole wheat or gluten-free flour.
  • 1 cup Cornmeal Essential for texture.
  • 1/4 cup Granulated Sugar Adjust for sweetness preference.
  • 1 tbsp Baking Powder Ensure it’s fresh.
  • 1/2 tsp Salt Optional but recommended.
  • 1 cup Buttermilk Can substitute with regular milk and vinegar.
  • 2 large Eggs Crucial for structure.
  • 1/4 cup Honey Adjust per sweetness preference.
  • 1/2 cup Butter Can use non-dairy alternatives.
For the Honey Butter
  • 1/2 cup Butter Softened for easy mixing.
  • 1/4 cup Honey Adjust according to taste.
  • a pinch Salt Optional.

Equipment

  • oven
  • Mixing Bowls
  • whisk
  • spatula
  • 8-inch square baking dish

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and grease an 8-inch square baking dish or skillet.
  2. Cook sweet potatoes until fork-tender, about 15-20 minutes, then drain and mash until smooth.
  3. In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt until combined.
  4. Blend the cooled, mashed sweet potatoes with buttermilk, melted butter, eggs, and honey until smooth.
  5. Gently fold the wet and dry ingredients together until just mixed.
  6. Pour the batter into the greased dish, smoothing the top with a spatula.
  7. Bake for 25-30 minutes until the top is golden brown and a toothpick comes out clean.
  8. While baking, whip together softened butter, honey, and a pinch of salt until light and fluffy.
  9. Let the cornbread cool for about 10 minutes before slicing and serve warm with honey butter.

Nutrition

Serving: 1sliceCalories: 220kcalCarbohydrates: 35gProtein: 3gFat: 10gSaturated Fat: 6gCholesterol: 40mgSodium: 200mgPotassium: 160mgFiber: 2gSugar: 8gVitamin A: 1200IUVitamin C: 5mgCalcium: 100mgIron: 1mg

Notes

Consider substituting ingredients mindfully as it may affect texture but not the flavor.

Tried this recipe?

Let us know how it was!