Honey Butter Sweet Potato Cornbread
This delightful honey butter sweet potato cornbread is a moist and flavorful twist on traditional cornbread. With the natural sweetness of sweet potatoes and a hint of honey, this comforting side dish pairs perfectly with soups, stews, or just on its own with some butter.
Equipment
- 1 mixing bowl
- 1 whisk
- 1 cooking spray or parchment paper
- 1 9x13 inch baking pan
- 1 set measuring cups and spoons
- 1 spatula
Ingredients
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup mashed sweet potatoes cooked and cooled
- ½ cup honey
- ¼ cup unsalted butter melted
- 1 cup milk
- 2 large eggs
Instructions
- Preheat your oven to 400°F (200°C). Grease a 9x13 inch baking pan with cooking spray or line it with parchment paper.
- In a large mixing bowl, whisk together the all-purpose flour, cornmeal, baking powder, and salt.
- In another bowl, combine the mashed sweet potatoes, honey, melted butter, milk, and eggs. Mix until smooth and well combined.
- Pour the sweet potato mixture into the dry ingredients and fold gently with a spatula until just combined. Do not overmix.
- Pour the batter into the prepared baking pan, spreading it evenly.
- Bake in the preheated oven for about 20-25 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cornbread to cool for a few minutes in the pan before cutting it into squares and serving.
- For an extra touch of sweetness, drizzle a little honey over the cornbread just before serving.
Notes
For an extra touch of sweetness, you can drizzle a little honey over the cornbread just before serving.
This cornbread can be enjoyed warm or at room temperature.
Leftovers can be stored in an airtight container for up to 3 days and can be reheated in the oven or microwave.