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Honey Butter Sweet Potato Cornbread

This honey butter sweet potato cornbread combines the best of Southern baking traditions with a nutritious twist. The addition of mashed sweet potatoes creates a moist, tender crumb while adding natural sweetness and a beautiful golden color to classic cornbread.
Topped with homemade honey butter, this recipe delivers a perfect balance of sweet and savory flavors that makes it an ideal side dish for any meal.
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Ingredients
  

Cornbread:

  • 1 cup mashed sweet potatoes
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • ¼ cup honey
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 2 large eggs
  • ½ cup melted butter
  • 1 cup buttermilk

Honey Butter:

  • ¼ cup honey
  • ½ cup softened butter

Instructions
 

  • Preheat oven to 375°F. Prepare a baking pan or cast-iron skillet with grease.
  • Combine cornmeal, flour, baking powder, and salt in a large bowl.
  • In a separate bowl, mix mashed sweet potatoes, eggs, melted butter, and buttermilk until smooth.
  • Fold wet ingredients into dry ingredients just until combined, being careful not to overmix.
  • Transfer batter to prepared pan and bake 25-30 minutes, until a toothpick comes out clean and top is golden.
  • While baking, prepare honey butter by mixing softened butter and honey until smooth.
  • Let cornbread cool slightly before serving with honey butter.
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