Honey Butter Sweet Potato Cornbread
Honey Butter Sweet Potato Cornbread features mashed sweet potatoes blended into classic cornbread with honey, butter, and cinnamon, topped with caramelized brown sugar.
8
servings20
minutes40
minutes250
kcal1
hourIngredients
1 cup mashed sweet potatoes
1 1/2 cups cornmeal
1/2 cup all-purpose flour
1 tbsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/4 cup honey
1/4 cup melted butter
1 cup milk
1 large egg
2 tbsp brown sugar
Directions
- Preheat your oven to 375 degrees Fahrenheit and grease a 9-inch baking dish or a cast-iron skillet, ensuring it’s evenly coated.
- In a large bowl, combine the mashed sweet potatoes, cornmeal, all-purpose flour, baking powder, salt, and cinnamon. Mix until well combined.
- In another bowl, whisk together the honey, melted butter, milk, and egg until fully incorporated and smooth.
- Pour the wet ingredients into the dry ingredients and stir gently with a spatula or spoon, ensuring there are no large lumps.
- Pour the batter into the prepared 9-inch baking dish and smooth the top with a spatula, ensuring even coverage.
- Sprinkle the brown sugar evenly across the top of the batter for a delightful caramelized finish after baking.
- Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cornbread to cool in the dish for at least 10 minutes before slicing and serving for the best texture.
Nutrition Facts
- Total number of serves: 4
- Calories: 250kcal
- Cholesterol: 0mg
- Sodium: 620mg
- Potassium: 400mg
- Sugar: 8g
- Protein: 6g
- Calcium: 60mg
- Iron: 2mg
This Honey Butter Sweet Potato Cornbread transforms classic cornbread into something truly special with the addition of creamy mashed sweet potatoes that create incredible moisture and a subtle sweetness. Honey and butter add richness while warm cinnamon brings cozy fall spice, and the brown sugar topping caramelizes in the oven to create a slightly crunchy, sweet crust that contrasts beautifully with the tender crumb underneath. It’s the kind of cornbread that works equally well alongside chili, as a Thanksgiving side, or even as a slightly sweet breakfast treat.
