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–+ servings
Jennifer Johnson

Honey Butter Sweet Potato Cornbread Recipe You’ll Love!

A delicious and moist Honey Butter Sweet Potato Cornbread that combines the sweetness of honey and sweet potatoes with the classic cornbread texture.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 9 servings
Course: Baking
Cuisine: American
Calories: 180
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 cups cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 cup cooked and mashed sweet potatoes about 1 medium sweet potato
  • 1/2 cup honey
  • 1/4 cup unsalted butter melted
  • 2 large eggs
  • 1 1/2 cups milk

Method
 

  1. Preheat the oven to 400°F. Grease a 9x9-inch baking pan or line it with parchment paper.
  2. In a large mixing bowl, combine the cornmeal, flour, baking powder, salt, cinnamon, and nutmeg. Whisk until well blended.
  3. In another bowl, mix the mashed sweet potatoes, honey, melted butter, eggs, and milk until smooth.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are okay.
  5. Pour the batter into the prepared baking pan and spread it evenly.
  6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let the cornbread cool in the pan for about 10 minutes before slicing and serving.

Nutrition

Serving: 1pieceCalories: 180kcalCarbohydrates: 28gProtein: 4gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 2gCholesterol: 50mgSodium: 200mgFiber: 2gSugar: 10g

Notes

  • For a sweeter cornbread, increase the honey to 3/4 cup.
  • Add 1/2 cup of shredded cheddar cheese for a savory twist.

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