Description
Warm, fluffy, and irresistibly sweet, this Honey Butter Sweet Potato Cornbread is the perfect comfort food for any occasion.
Ingredients
Scale
- 2 medium-sized sweet potatoes
- 1 cup all-purpose flour
- 1/2 cup cornmeal
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup whole milk (or plant-based)
- 1/2 cup honey
- 1/4 cup melted butter (unsalted)
Instructions
- Preheat your oven to 400°F (200°C). Peel and cube the sweet potatoes, then boil in salted water until tender, about 15 minutes.
- Drain and mash the cooked sweet potatoes in a bowl until smooth but slightly textured.
- In a separate bowl, whisk together the flour, cornmeal, baking powder, and salt.
- In another bowl, mix together the milk, melted butter, and honey until well combined.
- Fold the mashed sweet potatoes into the wet mixture. Gradually stir in the dry ingredients until just combined; avoid overmixing.
- Pour the batter into a greased baking dish. Bake for 25-30 minutes or until golden brown on top and a toothpick inserted comes out clean.
- Drizzle with extra honey butter before serving warm.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx. 90g)
- Calories: 210
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 20mg