🍞🍯 HONEY BUTTER SWEET POTATO CORNBREAD 🍯🍞
A gorgeous golden-orange twist on classic Southern cornbread! Packed with sweet potato puree and warm spices, this moist, tender cornbread gets finished with a generous glaze of warm honey butter poured right over the top.
Using cooked, mashed sweet potato adds incredible moisture and natural sweetness, ensuring this cornbread stays fresh and soft for days!
INGREDIENTS
The Sweet Potato Batter:
1 cup yellow cornmeal
1 cup all-purpose flour
1/2 cup granulated sugar
1 tbsp baking powder
1 tsp ground cinnamon
1/2 tsp salt
1 cup roasted sweet potato puree (mashed smooth)
1/2 cup (1 stick) unsalted butter, melted
2 large eggs, room temperature
1/2 cup whole milk or buttermilk
The Honey Butter Glaze:
4 tbsp unsalted butter, melted
3 tbsp pure honey
INSTRUCTIONS
Prep and Oven Set: Preheat your oven to 375 degrees F (190 degrees C). Heavily butter an 8×8 inch baking dish or a 9-inch cast-iron skillet.
Mix Dry Base: In a large bowl, whisk cornmeal, flour, sugar, baking powder, cinnamon, and salt.
Combine Wet Ingredients: In a medium bowl, whisk together sweet potato puree, melted butter, eggs, and milk until smooth.
Fold and Pour: Pour wet ingredients into dry, folding with a spatula just until incorporated. Transfer batter to prepared dish and smooth the top.
Bake: Bake for 25 to 30 minutes until a toothpick inserted into the center comes out clean and edges are golden brown.
Glaze: Whisk 4 tbsp melted butter and honey together. Pour warm glaze evenly over the hot cornbread right out of the oven.
Slice into warm, sweet squares!
