Description
This Honey Butter Sweet Potato Cornbread combines the natural sweetness of sweet potatoes and honey with the rich flavor of butter to create a moist, tender, and flavorful cornbread. Perfect as a side dish for dinners or a comforting snack, it bakes to a golden brown crust with a soft crumb inside.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1 cup cornmeal
- 2 tsp baking powder
- 1/4 tsp salt
Wet Ingredients
- 1 cup sweet potato puree (about 1 medium sweet potato)
- 1/2 cup melted unsalted butter
- 1/2 cup honey
- 1 cup whole milk (or substitute with almond/oat milk)
- 2 large eggs
Instructions
- Preheat oven and prepare baking dish: Preheat your oven to 375°F (190°C). Lightly grease an 8-inch square baking dish to prevent sticking and ensure easy removal of the cornbread.
- Prepare sweet potato puree: Either boil or bake the sweet potato until it becomes tender when pierced with a fork. Once cooked, peel and mash it thoroughly into a smooth puree without lumps for an even texture.
- Mix dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, cornmeal, baking powder, and salt. This ensures all leavening and seasoning ingredients are evenly distributed.
- Combine wet ingredients: In a separate bowl, mix the melted unsalted butter, honey, whole milk, eggs, and the prepared sweet potato puree. Whisk well until the mixture is smooth and homogenous.
- Combine wet and dry mixtures: Gently fold the wet ingredients into the dry ingredient mixture. Stir just until combined to avoid overmixing, which could lead to a dense texture.
- Bake the cornbread: Pour the batter into the greased baking dish and smooth the surface with a spatula. Bake for 25-30 minutes until the cornbread is a golden brown color and a toothpick inserted in the center comes out clean.
- Cool and serve: Allow the cornbread to cool for about 10 minutes in the baking dish before slicing and serving. This resting time helps it set and enhances flavor.
Notes
- Sweet potato puree can be made in advance and refrigerated for up to 3 days or frozen for longer storage.
- For a dairy-free version, substitute whole milk with almond or oat milk and use dairy-free butter alternatives.
- To add extra flavor, consider mixing in 1/2 teaspoon of cinnamon or nutmeg to the dry ingredients.
- Do not overmix the batter to maintain a tender, fluffy texture.
- Check for doneness starting at 25 minutes to prevent overbaking.
