Description
This Sweet Potato Cornbread is a moist and flavorful twist on traditional cornbread, incorporating mashed sweet potatoes for added sweetness and texture. Perfect as a side dish for fall dinners or holiday feasts, it is topped with a luscious honey butter spread, balancing the warm spices and natural sweetness of the cornmeal base.
Ingredients
Scale
Cornbread
- 1 cup mashed sweet potatoes
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 1/4 cup honey
Honey Butter
- 1/2 cup unsalted butter, softened
- 1/4 cup honey
- 1/4 teaspoon salt
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C) and grease an 8-inch baking dish to prevent sticking and ensure even cooking.
- Cook and Mash Sweet Potatoes: Cook the sweet potatoes until tender, then mash them until smooth to create a creamy base for the cornbread batter.
- Mix Dry Ingredients: In a large bowl, whisk together the cornmeal, all-purpose flour, granulated sugar, baking powder, and salt to evenly distribute the leavening agent and seasoning.
- Combine Wet Ingredients: In a separate bowl, mix the mashed sweet potatoes, buttermilk, melted butter, eggs, and honey until the mixture is smooth and well combined.
- Mix Batter: Stir the wet ingredients into the dry ingredients gently until just combined, being careful not to overmix, which can make the bread tough.
- Pour Batter and Bake: Pour the batter into the prepared baking dish, spreading it evenly, and bake in the preheated oven for 25 to 30 minutes until a toothpick inserted in the center comes out clean.
- Make Honey Butter: While the bread bakes, beat the softened butter, honey, and salt together until smooth and creamy to serve as a delicious topping.
- Cool and Serve: Allow the cornbread to cool slightly in the pan, then serve warm with the honey butter spread on top for a rich and sweet finish.
Notes
- You can substitute canned sweet potatoes if fresh ones are not available, just be sure to drain excess moisture.
- For a gluten-free version, replace all-purpose flour with a gluten-free flour blend.
- The honey butter can be made ahead and stored in the refrigerator; bring to room temperature before serving.
- To add more texture, consider folding in 1/2 cup of corn kernels or chopped pecans into the batter.
- Store leftover cornbread wrapped tightly at room temperature for up to 2 days or refrigerate for up to a week.
