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Moist Sweet Potato Cornbread with Honey Butter

Close-up of a square slice of moist, golden sweet potato cornbread drizzled generously with honey.
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You will make this incredibly moist and fluffy sweet potato cornbread using simple ingredients. It offers the perfect balance of sweet and savory, making it a comforting side dish for chili, barbecue, or holiday dinners.

Ingredients

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  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 1/2 cup packed light brown sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup cooked and mashed sweet potato puree (about 1 large sweet potato)
  • 1/2 cup buttermilk
  • 1/4 cup vegetable oil
  • 2 large eggs
  • 1/4 cup honey
  • For Honey Butter Topping: 1/2 cup unsalted butter, softened; 1/4 cup honey

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Grease and flour a 9-inch square baking pan or an 8-inch round cake pan.
  2. In a large bowl, whisk together the flour, cornmeal, brown sugar, baking powder, baking soda, and salt.
  3. In a separate medium bowl, combine the sweet potato puree, buttermilk, vegetable oil, eggs, and 1/4 cup of honey. Mix until just combined.
  4. Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until the batter is mixed. Do not overmix; a few lumps are fine for a fluffy result.
  5. Pour the batter into your prepared baking pan and spread evenly.
  6. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
  7. While the cornbread bakes, prepare the honey butter: In a small bowl, beat the softened butter and 1/4 cup of honey together until light and creamy.
  8. Remove the cornbread from the oven. Immediately spread the prepared honey butter evenly over the warm cornbread.
  9. Let the cornbread cool slightly before slicing and serving warm.

Notes

  • To prepare the sweet potato puree, bake a large sweet potato at 400 degrees Fahrenheit wrapped in foil for about one hour until soft. Let it cool, then scoop out the flesh and mash it well.
  • For a Southern style cornbread, you can substitute half of the flour with an equal amount of cornmeal.
  • This cornbread pairs wonderfully with soups, stews, and holiday meals.

Nutrition

Find it online: https://rosatasty.com/sweet-potato-cornbread-recipe-moist-easy/