This Honey Butter Sweet Potato Cornbread is the ultimate comfort food—soft, fluffy, and infused with the natural sweetness of sweet potatoes and honey. The cornbread has just the right amount of richness from the melted butter, while the cinnamon and nutmeg add a cozy, aromatic warmth.
- Ingredients:
- 1 cup mashed sweet potatoes (about 1 medium sweet potato)
- 1 1/2 cups all-purpose flour
- 1/2 cup cornmeal
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 large eggs
- 1/2 cup milk (or dairy-free alternative)
- 1/4 cup honey
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/4 cup additional melted butter (for brushing on top)
Directions:
- Preheat your oven to 350°F (175°C). Grease and flour an 8×8-inch baking dish or a 9-inch round cake pan.
- In a medium bowl, whisk together the flour, cornmeal, baking powder, salt, cinnamon, and nutmeg.
- In another large bowl, combine the mashed sweet potatoes, eggs, milk, honey, melted butter, and vanilla extract. Mix until smooth and well combined.
- Gradually add the dry ingredients into the wet ingredients, stirring until just combined. Be careful not to overmix.
- Pour the batter into the prepared pan, spreading it evenly.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- While the cornbread is baking, melt the additional butter in a small saucepan. Once the cornbread is done, remove it from the oven and brush the top with the melted butter for an extra touch of richness.
- Allow the cornbread to cool slightly before slicing and serving.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 220 kcal (per slice) | Servings: 9 servings
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