Honey Butter Sweet Potato Cornbread
This sweet potato cornbread is infused with warm spices and drizzled with a luscious honey butter glaze. It's the perfect balance of sweet and savory, making it an ideal side dish or even a breakfast treat.
Prep
: 10
Total
: 25 minutes
Ingredients
Sweet Potato Cornbread
- 0.5 cup mashed sweet potato
- 1.5 cups all-purpose flour
- 1 cup cornmeal
- 0.5 cup granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoon salt
- 0.25 teaspoon ground cinnamon
- 0.125 teaspoon ground nutmeg
- 2 large eggs
- 0.5 cup milk
- 0.25 cup unsalted butter, melted
Honey Butter Glaze
- 0.25 cup unsalted butter, softened
- 0.25 cup honey
Instructions
Preparation Steps
- Preheat your oven to 375°F (190°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, salt, cinnamon, and nutmeg.
- In a separate bowl, whisk together the mashed sweet potato, eggs, milk, and melted butter until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
- Pour the batter into the prepared baking pan and spread evenly.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- While the cornbread is baking, prepare the honey butter glaze. In a small bowl, cream together the softened butter and honey until smooth.
- Once the cornbread is out of the oven, immediately spread the honey butter glaze evenly over the warm cornbread.
- Let cool slightly before slicing and serving.
Notes
This cornbread is best served warm. It pairs wonderfully with roasted meats, stews, or as a standalone treat.