Description
Honey Butter Sweet Potato Cornbread is a delectable blend of sweet and savory, perfect for cozy gatherings or breakfast. Its golden crust and tender crumb make every bite irresistible.
Ingredients
Scale
- 1 cup mashed sweet potatoes
- 1 cup all-purpose flour
- 1 cup medium-ground cornmeal
- 2 teaspoons baking powder
- 1/4 cup honey
- 1/4 cup unsalted butter (melted)
- 3/4 cup milk
- 2 large eggs
Instructions
- Preheat your oven to 375°F (190°C) and grease an 8-inch square baking dish.
- Boil peeled sweet potatoes until fork-tender (about 15 minutes), then mash until smooth and let cool slightly.
- In a large bowl, whisk together flour, cornmeal, baking powder, and salt.
- In another bowl, mix the mashed sweet potatoes with honey, melted butter, milk, and eggs until smooth.
- Fold the wet ingredients into the dry mixture until just combined; do not overmix.
- Pour the batter into the prepared baking dish and bake for 25-30 minutes or until golden brown and a toothpick comes out clean.
- Let cool slightly before slicing and serving. Drizzle with extra honey-butter if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece (approximately 75g)
- Calories: 180
- Sugar: 9g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg