Description

This honey butter sweet potato cornbread is moist, tender, and packed with rich flavor. The sweet potato adds a subtle sweetness and moisture, while honey butter gives it a deliciously golden crust. Perfect as a side dish for holiday meals or cozy dinners!

Ingredients

1 cup mashed sweet potato (about 1 medium sweet potato, cooked and mashed)
1 cup yellow cornmeal
1 cup all-purpose flour
1/4 cup brown sugar
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon (optional)
2 large eggs
1/2 cup buttermilk (or milk + 1 tsp vinegar)
1/2 cup unsalted butter, melted
1/4 cup honey
1 tsp vanilla extract

For the Honey Butter Topping:

2 tbsp unsalted butter, melted
1 tbsp honey

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Instructions

Preheat your oven to 375°F (190°C). Grease an 8×8-inch baking dish or line with parchment paper.
In a large bowl, whisk together the cornmeal, flour, brown sugar, baking powder, baking soda, salt, and cinnamon.
In another bowl, mix the mashed sweet potato, eggs, buttermilk, melted butter, honey, and vanilla until smooth.
Pour the wet ingredients into the dry ingredients and stir just until combined. Don’t overmix.
Pour the batter into the prepared baking dish and smooth out the top.
Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
While still warm, brush the top with the melted honey butter mixture.
Let it cool slightly before slicing and serving.

Notes

You can roast or microwave your sweet potato ahead of time and mash it once cooled.
This cornbread is great served warm with extra honey butter or alongside chili and stews.
To make it dairy-free, use plant-based butter and dairy-free milk with vinegar.

Nutrition

Serving Size: 1 slice
Calories: 230
Sugar: 10g
Sodium: 230mg
Fat: 11g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 4g
Cholesterol: 50mg