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Honey Butter Sweet Potato Cornbread

A square slice of bright orange sweet potato cornbread drizzled with a shiny glaze, sitting on a white plate.
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Make a moist and sweet cornbread featuring mashed sweet potato and topped with a simple honey butter.

Ingredients

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  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 1/2 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1/2 cup (1 stick) unsalted butter, melted, divided
  • 1 large egg
  • 1 cup mashed cooked sweet potato (about 1 large sweet potato)
  • 1/4 cup honey (for batter)
  • 1/4 cup honey (for topping)
  • 2 tablespoons softened butter (for topping)

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Grease and flour an 8×8 inch baking pan or a 9-inch round cake pan.
  2. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
  3. In a separate medium bowl, whisk together the buttermilk, egg, mashed sweet potato, 1/4 cup melted butter, and 1/4 cup honey until combined.
  4. Pour the wet ingredients into the dry ingredients. Mix gently until just combined. Do not overmix; a few lumps are fine.
  5. Pour the batter into the prepared pan.
  6. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
  7. While the cornbread bakes, prepare the honey butter: In a small bowl, combine the remaining 2 tablespoons softened butter and 1/4 cup honey. Mix until smooth.
  8. Remove the cornbread from the oven. Immediately spread the honey butter topping evenly over the warm cornbread.
  9. Let the cornbread cool in the pan for 10 minutes before slicing and serving warm.

Notes

  • Cook your sweet potato by baking or boiling until very soft before mashing it for the batter.
  • For a Southern style, reduce the sugar in the batter to 1/4 cup and use only cornmeal, no flour.
  • This cornbread pairs well with chili or barbecue dishes.

Nutrition

Find it online: https://tastytipster.com/sweet-potato-cornbread-recipe-honey-butter/