If you love a classic cornbread but are ready to take it to the next level, this Honey Butter Sweet Potato Cornbread will surprise and delight you. Each bite combines the wholesome earthiness of sweet potatoes with the warmth of honey and buttery richness. The sweet potato adds a natural sweetness and tenderness, giving this cornbread a moist, almost cake-like texture that pairs beautifully with the melt-in-your-mouth honey butter spread. Whether you’re serving it as a side to chili, a holiday meal, or enjoying it as a stand-alone snack, this cornbread will be the star of the table!
Ingredients :
1 cup mashed sweet potatoes
1 cup yellow cornmeal
1 cup all-purpose flour
1/4 cup honey
1 tablespoon baking powder
1/2 teaspoon salt
2 large eggs
1/2 cup melted butter
1 cup buttermilk
1/4 cup honey (for the butter)
1/2 cup softened butter (for the butter)
Directions :
1. Preheat the oven to 375°F (190°C).
2. Mix dry ingredients in one bowl.
3. Combine mashed sweet potatoes, eggs, butter, and buttermilk in another bowl.
4. Mix wet and dry ingredients, then bake for 25-30 minutes.
5. For honey butter, combine honey and softened butter. Serve cornbread warm with honey butter spread.
Storage Tips :
1. Room Temperature: Store in an airtight container for up to 2 days.
2. Refrigerate: If you plan to keep it longer, refrigerate for up to 1 week. Reheat in the oven to enjoy that fresh-from-the-oven texture.
3. Freezer: Wrap individual slices in plastic wrap, then place in a freezer bag. Freeze for up to 3 months and thaw at room temperature or warm in the oven.
