Description
Sweet Potato Cornbread made with mashed sweet potatoes and finished with creamy honey butter for a moist, tender crumb.
Ingredients
Scale
- 1 cup mashed sweet potatoes
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 1/4 cup honey
- 1/2 cup unsalted butter, softened
- 1/4 cup honey
- 1/4 teaspoon salt
Instructions
- Preheat oven to 375°F and grease an 8-inch baking dish
- Cook and mash sweet potato until smooth
- Whisk together cornmeal, flour, sugar, baking powder, and salt
- Mix sweet potato, milk, butter, eggs, and honey
- Stir wet ingredients into dry ingredients until just combined
- Pour batter into baking dish
- Bake 25 to 30 minutes until a toothpick comes out clean
- Beat butter, honey, and salt until smooth
- Cool slightly and serve with honey butter
Notes
- Do not overmix the batter
- Store leftovers in an airtight container up to 3 days
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 18
- Sodium: 320
- Fat: 12
- Saturated Fat: 7
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 34
- Fiber: 3
- Protein: 5
- Cholesterol: 65