Irresistible Honey Butter Sweet Potato Cornbread Bliss
Indulge in Irresistible Honey Butter Sweet Potato Cornbread, a delightful mix of sweet potatoes and honey glaze that brings comfort and celebration to any gathering.
Servings: 8 slices
Calories: 200kcal
Equipment
- Oven
- mixing bowl
- baking dish or cast iron skillet
Ingredients
For the Cornbread
- 1 cup mashed sweet potatoes roasted for richer flavor
- 1 cup yellow cornmeal
- 1 cup all-purpose flour gluten-free blend can be used
- 1 tbsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1/2 tsp ground cinnamon optional
- 1/4 cup brown sugar or granulated sugar
- 2 large eggs
- 1 cup buttermilk or milk with vinegar
- 1/4 cup melted butter plus extra for greasing
- 1/4 cup honey for sweetness and glaze
For the Honey Butter Glaze
- 1/4 cup melted butter
- 1/4 cup honey key for glaze
Instructions
Directions
- Preheat your oven to 375°F (190°C). If using a cast iron skillet, heat it in the oven as well.
- Whisk together cornmeal, flour, baking powder, baking soda, salt, and cinnamon in a medium bowl.
- In a large bowl, mix mashed sweet potatoes, brown sugar, eggs, and buttermilk until smooth.
- Stir in melted butter and honey until well combined.
- Gently fold the dry ingredients into the wet mixture until just combined.
- Grease the baking dish or skillet with butter.
- Pour the batter into the prepared dish, smoothing the top.
- Bake for 28–32 minutes, or until a toothpick comes out clean.
- Brush the top with melted honey butter while still warm.
- Cool for 10 minutes before slicing.
Notes
For added sweetness, drizzle more honey over each slice before serving.