Description
This Honey Butter Sweet Potato Cornbread is a moist, flavorful side dish perfect for holiday meals or pairing with chili and roasted meats. Made with mashed sweet potatoes, honey, and a touch of cinnamon, it’s enhanced by a sweet honey butter topping that adds richness and sparkle.
Ingredients
Scale
Dry Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
Wet Ingredients
- 1 cup mashed cooked sweet potato
- 2 large eggs
- 3/4 cup buttermilk
- 1/3 cup unsalted butter, melted
- 1/4 cup honey
- 1 teaspoon vanilla extract
- 1/2 cup corn kernels (fresh or frozen, thawed)
Topping
- 2 tablespoons unsalted butter, softened
- 2 tablespoons honey
Instructions
- Preheat and Prepare Pan: Preheat your oven to 375°F (190°C). Grease an 8-inch square baking dish or a cast iron skillet thoroughly to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the cornmeal, all-purpose flour, granulated sugar, baking powder, baking soda, salt, and ground cinnamon until evenly combined.
- Combine Wet Ingredients: In a separate bowl, blend the mashed sweet potato, eggs, buttermilk, melted butter, honey, and vanilla extract until the mixture is smooth and homogeneous.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients and gently stir until just combined, being careful not to overmix to keep the cornbread tender.
- Add Corn Kernels: Gently fold in the corn kernels to distribute them evenly throughout the batter.
- Bake: Pour and spread the batter evenly into the prepared baking dish or skillet. Bake in the preheated oven for 25 to 30 minutes, or until the top turns golden brown and a toothpick inserted into the center comes out clean.
- Add Honey Butter Topping: While the cornbread is still warm, mix the softened unsalted butter with honey to create the topping. Spread this honey butter evenly over the top of the cornbread for a deliciously sweet finish.
- Cool and Serve: Allow the cornbread to cool slightly before slicing into squares. Serve warm alongside your favorite dishes.
Notes
- For a richer flavor, replace the melted butter with browned butter in the batter.
- Maple syrup can be used instead of honey for a different, yet equally delightful flavor profile.
- This cornbread pairs wonderfully with chili, roasted meats, or as a festive holiday side dish.
