Description
This Honey Butter Sweet Potato Cornbread is a moist and flavorful twist on classic cornbread, incorporating sweet potato puree and honey for natural sweetness and rich buttery notes. Perfect as a comforting side dish or a snack, it combines the earthy sweetness of sweet potatoes with the crumbly texture of traditional cornbread.
Ingredients
Scale
Sweet Potato Puree
- 1 cup sweet potato puree (about 1 medium sweet potato)
Dry Ingredients
- 1 cup all-purpose flour
- 1 cup cornmeal
- 2 tsp baking powder
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup melted unsalted butter
- 1/2 cup honey
- 1 cup whole milk (or substitute with almond/oat milk)
- 2 large eggs
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C) and grease an 8-inch square baking dish to ensure the cornbread doesn’t stick.
- Prepare Sweet Potato Puree: Boil or bake sweet potatoes until tender, then remove the skin and mash the flesh into a smooth puree measuring one cup.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, cornmeal, baking powder, and salt to evenly distribute the leavening agent and salt.
- Combine Wet Ingredients: In a separate bowl, mix the melted unsalted butter, honey, milk, eggs, and sweet potato puree until fully integrated and smooth.
- Blend Batter: Gently fold the wet ingredients into the dry ingredients just until combined to avoid overmixing, which could make the cornbread tough.
- Bake: Pour the batter into the prepared baking dish and bake in the preheated oven for 25-30 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
Notes
- Substitute whole milk with almond or oat milk for a dairy-free version.
- Store leftover cornbread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For extra flavor, add a teaspoon of cinnamon or nutmeg to the batter.
- Ensure not to overmix the batter to keep the cornbread light and tender.
