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In the world of comfort food, few dishes evoke the warmth and nostalgia of cornbread. This Honey Butter Sweet Potato Cornbread takes the classic recipe to new heights by infusing it with the natural sweetness of sweet potatoes and the rich flavor of honey and butter. As cornbread continues to be a staple in Southern cooking, this variation offers a delightful twist that appeals to both traditionalists and adventurous eaters alike.

Honey Butter Sweet Potato Cornbread

Indulge in the comforting goodness of Honey Butter Sweet Potato Cornbread, a delightful twist on a classic favorite. This recipe combines the natural sweetness of sweet potatoes with the rich flavors of honey and butter, creating a moist and fluffy cornbread perfect for any occasion. Enjoy it alongside chili, as a festive dinner side, or even for breakfast with extra honey butter. Packed with nutrition and bursting with flavor, it’s sure to become a beloved staple in your kitchen!
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Ingredients
  

1 cup mashed sweet potatoes (about 1 large sweet potato)

1/2 cup buttermilk

1/4 cup honey

1/4 cup unsalted butter, melted

2 large eggs

1 cup cornmeal

1 cup all-purpose flour

2 tablespoons brown sugar

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup corn kernels (fresh, frozen, or canned)

1/2 teaspoon cinnamon (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C) and grease a 9-inch cast iron skillet or baking dish with a bit of butter for a lovely crust.

    Prepare the Sweet Potatoes: Peel and cube the sweet potato. Boil in a pot of water for about 15-20 minutes or until fork-tender. Drain and mash until smooth. You should have about 1 cup after mashing.

      Mix Wet Ingredients: In a large mixing bowl, whisk together the mashed sweet potatoes, buttermilk, honey, melted butter, and eggs until combined.

        Combine Dry Ingredients: In a separate bowl, whisk together the cornmeal, flour, brown sugar, baking powder, baking soda, salt, and cinnamon (if using).

          Combine Mixtures: Gradually add the dry ingredients to the sweet potato mixture, gently stirring until just combined. Do not overmix! Fold in the corn kernels carefully.

            Pour into Skillet: Pour the batter into the prepared skillet or baking dish, spreading it evenly.

              Bake: Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

                Cool and Serve: Allow the cornbread to cool for about 10 minutes in the skillet. Slice into wedges and serve warm, preferably with a dollop of honey butter on top.

                  Make Honey Butter (Optional): In a small bowl, mix together 1/4 cup softened butter and 2 tablespoons honey until smooth. Serve alongside the cornbread for a sweet and rich flavor.

                    Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 8