Description
Indulge in the delightful combination of sweet potato and cornmeal with this scrumptious Sweet Potato Cornbread served with a dollop of honey butter. A perfect blend of flavors for a cozy meal.
Ingredients
Scale
For the Sweet Potato Cornbread:
- 1 cup cooked and mashed sweet potato (about 1 medium potato)
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 cup whole milk
- 2 large eggs
- 1/4 cup unsalted butter, melted
For the Honey Butter:
- 1/2 cup unsalted butter, softened
- 3 tablespoons honey
- pinch of salt
Instructions
- Preheat Oven: Preheat oven to 375°F (190°C) and grease an 8×8-inch baking dish or cast-iron skillet.
- Prepare Dry Ingredients: In a large bowl, whisk together cornmeal, flour, sugar, baking powder, salt, cinnamon, and nutmeg.
- Mix Wet Ingredients: In another bowl, combine mashed sweet potato, milk, eggs, and melted butter until smooth.
- Combine and Bake: Pour the wet mixture into the dry ingredients, stir until just combined. Transfer batter to the prepared pan, smooth the top, and bake for 25–30 minutes.
- Make Honey Butter: While the cornbread bakes, mix softened butter, honey, and salt until fluffy.
- Serve: Serve warm cornbread with honey butter on top.
Notes
- Roast sweet potatoes for deeper flavor, or use canned puree for convenience.
- Add chopped pecans for a nutty twist.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Bread, Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 260
- Sugar: 12 g
- Sodium: 230 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 55 mg
