Description
This Honey Butter Sweet Potato Cornbread is pure comfort in every bite — sweet, buttery, and perfectly moist. The mashed sweet potatoes bring a rich texture, while the honey butter topping melts right in for that irresistible Southern charm. Perfect for holidays, family dinners, or whenever you need a little cozy magic on your table!
Ingredients
For the Cornbread:
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1 cup mashed sweet potatoes
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1 cup yellow cornmeal
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1 cup all-purpose flour
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¼ cup honey
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1 tablespoon baking powder
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½ teaspoon salt
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2 large eggs
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½ cup melted butter
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1 cup buttermilk
For the Honey Butter:
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½ cup softened butter
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¼ cup honey
Instructions
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Preheat the oven: Set your oven to 375°F (190°C) and grease a baking dish with butter or cooking spray.
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Mix dry ingredients: In a large bowl, whisk together cornmeal, flour, baking powder, and salt.
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Combine wet ingredients: In another bowl, mix mashed sweet potatoes, eggs, melted butter, and buttermilk until smooth.
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Blend wet and dry: Gently stir the wet mixture into the dry ingredients until just combined. Don’t overmix — a few lumps are okay!
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Bake: Pour the batter into the greased dish and spread evenly. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
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Make the honey butter: While baking, combine softened butter and honey in a small bowl. Stir until smooth and creamy.
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Serve: Let the cornbread cool slightly, slice, and serve warm with a generous smear of honey butter on top.
Notes
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Use leftover mashed sweet potatoes for a quick shortcut.
Swap buttermilk with 1 cup milk + 1 tablespoon vinegar if needed.
Add a pinch of cinnamon or nutmeg for extra warmth.
Best served warm, straight from the oven, when the honey butter melts into every golden crumb.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Bread, Side Dish, Dessert
- Method: Baking
- Cuisine: Southern, American
Nutrition
- Serving Size: 1 slice
- Calories: 285 kcal
- Sugar: 16 g
- Sodium: 180 mg
- Fat: 13 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 65 mg