Description

Indulge in the rich flavors of this Honey Butter Sweet Potato Cornbread that perfectly marries the sweetness of honey with the earthiness of sweet potato. This moist and tender cornbread is a delightful addition to any meal or enjoyed on its own as a comforting treat.

Ingredients

Dry Ingredients:

1 cup yellow cornmeal
1 cup all-purpose flour
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon

Wet Ingredients:

1 cup mashed cooked sweet potato
2 large eggs
1/2 cup honey
1/2 cup unsalted butter (melted)
3/4 cup buttermilk
1 tsp vanilla extract

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Instructions

Preheat the oven: Preheat the oven to 375°F. Grease a 9×9-inch baking dish or line it with parchment paper.
Mix dry ingredients: In a large mixing bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, and cinnamon.
Combine wet ingredients: In another bowl, combine the mashed sweet potato, eggs, honey, melted butter, buttermilk, and vanilla extract.
Combine wet and dry ingredients: Stir the wet ingredients into the dry ingredients just until combined—do not overmix.
Bake: Pour the batter into the prepared pan and smooth the top. Bake for 28 to 32 minutes or until a toothpick inserted in the center comes out clean.
Cool and serve: Let cool slightly before serving. Best enjoyed warm with extra honey butter.

Notes

To make honey butter, simply mix 1/4 cup softened butter with 1 to 2 tablespoons honey.
This cornbread pairs well with chili or roasted meats and can be made ahead and reheated.