Honey Butter Sweet Potato Cornbread Recipe
Honey Butter Sweet Potato Cornbread is a cozy, flavorful twist on classic cornbread. With creamy mashed sweet potato, warm cinnamon, and a touch of honey, it’s moist, tender, and just sweet enough. Perfect for pairing with chili, roasted veggies, or slathered in more butter.
Ingredients
- ½ cup White Granulated Sugar
- 1 cup Flour
- ½ tsp Cinnamon
- 1 cup Cornmeal
- ½ tsp Salt
- cup Unsalted Melted Butter
- 2 cups Mashed Sweet Potatoes
- 2 Eggs
- ½ cup One Stick
- 1 tsp Baking Powder
- ⅓ cup Honey
- 1 cup Whole Milk
Instructions
- In a large mixing bowl, blend together the dry ingredients: flour, cornmeal, sugar, baking powder, baking soda, salt, and cinnamon.
- Add the mashed sweet potato to the bowl and mix thoroughly until incorporated.
- Then mix in the eggs, followed by the melted butter and honey.
- Pour in the milk and stir to combine everything smoothly.
- Pour the batter into a greased baking pan of your choice—cast iron skillet, muffin tin, or 9-inch cake pan.
- Bake at 375°F for 33–40 minutes, or until a toothpick inserted in the center comes out clean.
- Remove from the oven, let cool slightly, then slice and serve.
Notes
- Roast or microwave the sweet potato ahead of time for deeper flavor.
- For a lighter texture, don’t overmix once the wet and dry ingredients are combined.