Honey Butter Sweet Potato Cornbread
Honey Butter Sweet Potato Cornbread is a warm, inviting dish that combines the natural sweetness of honey and roasted sweet potatoes with a buttery finish. This delightful cornbread features a golden crust and a moist, tender interior, making it perfect for any gathering. Whether served as a side during Thanksgiving or enjoyed for breakfast with extra honey butter, this recipe is sure to impress your family and friends.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: About 8 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 medium sweet potatoes (about 1 cup mashed)
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1/2 cup pure honey
- 1/4 cup unsalted butter, melted
- 1 cup whole milk
- 1 tbsp baking powder
- 1/2 tsp fine sea salt
Instructions
- Preheat the oven to 400°F (200°C). Wash, peel, and cube sweet potatoes. Roast on a lined baking sheet for 25-30 minutes until tender.
- Mash the roasted sweet potatoes in a bowl until smooth; let cool slightly.
- In another bowl, whisk together flour, cornmeal, baking powder, and salt.
- In a separate bowl, mix melted butter, milk, honey, and cooled sweet potato purée until smooth.
- Gradually combine dry ingredients with wet ingredients; stir gently until just mixed.
- Pour the batter into a greased baking dish or skillet and bake for 25-30 minutes or until golden brown.
Nutrition
- Serving Size: 1 slice (approximately 85g)
- Calories: 210
- Sugar: 10g
- Sodium: 250mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 20mg