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–+ servings

Honey Butter Sweet Potato Cornbread

A delightful cornbread combining sweet potatoes and honey for a moist, flavorful treat.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 pieces
Course: Dessert, Side Dish
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition

Ingredients
  

Dry Ingredients
  • 2 cups cornmeal Provides classic corny flavor.
  • 1 cup all-purpose flour Gives structure and light texture.
  • 1 tablespoon baking powder Leavening agent for rising.
  • 1 teaspoon salt Enhances flavors.
  • 1 teaspoon ground cinnamon Adds warmth and sweetness.
  • 1/2 teaspoon ground nutmeg Complements cinnamon.
Wet Ingredients
  • 1 cup cooked and mashed sweet potato Adds natural sweetness and moisture.
  • 1/4 cup honey Provides sweetness and glaze.
  • 1/4 cup unsalted butter, melted Adds richness and flavor.
  • 1 cup milk Keeps the cornbread moist.
  • 2 large eggs Binds ingredients and adds fluffiness.

Equipment

  • mixing bowl
  • Baking Dish
  • Whisk

Method
 

  1. Preheat your oven to 400°F (200°C).
  2. Cook and mash your sweet potato until smooth.
  3. In a large mixing bowl, combine the cornmeal, all-purpose flour, baking powder, salt, cinnamon, and nutmeg.
  4. In another bowl, whisk together the mashed sweet potato, honey, melted butter, milk, and eggs until smooth.
  5. Pour the wet ingredients into the dry ingredients and stir until just combined.
  6. Pour the batter into a greased 9x9-inch baking dish and bake for 25-30 minutes.
  7. Let the cornbread cool for about 10 minutes before slicing and serving.

Nutrition

Calories: 180kcalProtein: 4gSodium: 200mg

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