Description
This Honey Butter Sweet Potato Cornbread is a moist and flavorful twist on classic cornbread, combining the natural sweetness of mashed sweet potatoes with the rich, golden notes of honey and butter. Perfect for a comforting side dish or a delightful snack, this cornbread is baked to a golden brown and finished with a luscious honey butter topping that melts into every warm slice.
Ingredients
Scale
Dry Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup mashed cooked sweet potato
- 2 large eggs
- 1 cup buttermilk
- 1/4 cup unsalted butter, melted and cooled
- 1/4 cup honey
- 1 teaspoon vanilla extract
Honey Butter Topping
- 2 tablespoons unsalted butter
- 2 tablespoons honey
Instructions
- Preheat and prepare pan: Preheat your oven to 375°F (190°C). Grease a 9-inch square baking pan or line it with parchment paper for easy removal.
- Mix dry ingredients: In a large mixing bowl, whisk together the cornmeal, all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.
- Combine wet ingredients: In another bowl, mix the mashed sweet potato, eggs, buttermilk, melted and cooled butter, honey, and vanilla extract until smooth and thoroughly combined.
- Combine wet and dry: Pour the wet ingredients into the dry ingredients. Stir gently just until combined, being careful not to overmix to maintain a tender cornbread texture.
- Transfer batter: Pour the batter into the prepared baking pan and smooth the top with a spatula for even baking.
- Bake the cornbread: Bake in the preheated oven for 25-30 minutes, or until the cornbread is golden brown on top and a toothpick inserted into the center comes out clean.
- Prepare honey butter topping: While baking, melt 2 tablespoons of unsalted butter and mix it with 2 tablespoons of honey to create a smooth honey butter glaze.
- Cool and glaze: When the cornbread is done, remove it from the oven and let it cool in the pan for about 10 minutes. While still warm, brush the honey butter mixture evenly over the top to infuse it with sweetness and moisture.
- Serve: Slice the cornbread into squares and serve warm for the best flavor and texture experience.
Notes
- Use freshly mashed sweet potatoes for best flavor; canned sweet potatoes can be used but may alter texture.
- If you prefer a lighter sweetness, reduce the granulated sugar slightly.
- Be careful not to overmix the batter to keep the cornbread tender and moist.
- For a gluten-free option, substitute all-purpose flour with a gluten-free flour blend.
- Honey butter topping adds moisture and a sweet finish, but can be omitted for a simpler cornbread.
