🍠 Honey Butter Sweet Potato Cornbread
Serves: 8–10
Ingredients
For the cornbread:
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1 cup cornmeal
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1 cup all-purpose flour
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1/4 cup granulated sugar (or brown sugar for deeper flavor)
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1 tbsp baking powder
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1/2 tsp baking soda
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1/2 tsp salt
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1 tsp cinnamon (optional)
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1/2 tsp nutmeg (optional)
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1 cup mashed sweet potato (about 1 medium sweet potato, cooked and mashed)
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1 cup buttermilk (or milk + 1 tsp vinegar/lemon juice)
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2 large eggs
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1/4 cup honey
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1/4 cup melted butter (plus more for topping)
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1 tsp vanilla extract
For the honey butter topping:
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3 tbsp butter, softened
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2–3 tbsp honey
Instructions
1. Prep
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Preheat oven to 375°F (190°C).
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Grease an 8×8-inch or 9×9-inch baking dish (or line with parchment).
2. Mix dry ingredients
In a large bowl, whisk together:
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Cornmeal
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Flour
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Sugar
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Baking powder
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Baking soda
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Salt
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Cinnamon & nutmeg (if using)
3. Mix wet ingredients
In a separate bowl, whisk together:
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Mashed sweet potato
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Buttermilk
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Eggs
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Honey
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Melted butter
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Vanilla
4. Combine
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Pour wet ingredients into dry ingredients.
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Stir gently until just combined — don’t overmix. A few lumps are okay.
5. Bake
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Pour batter into prepared pan.
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Bake 30–35 minutes, until golden brown and a toothpick comes out clean.
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Let cool 5–10 minutes.
6. Honey Butter
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Mix softened butter and honey in a small bowl.
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Spread generously over warm cornbread before serving.
Tips & Variations
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Extra sweet: drizzle more honey on top.
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Savory-sweet: add 1/2 cup corn kernels or chopped jalapeño for texture.
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Mini muffins: bake in a greased muffin tin for 18–20 minutes.
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Make ahead: keep wrapped in foil; warm before serving.
If you want, I can also give a crispy skillet version, or a maple-pecan twist for extra fall flavor.
Do you want me to do that?
