Description
Indulge in this irresistible Honey Butter Sweet Potato Cornbread recipe Perfectly sweet moist and a delightful twist on classic cornbread
1 cup sweet potato puree1 cup cornmeal1 cup all-purpose flour½ cup sugar1 tablespoon baking powder½ teaspoon salt1 cup milk½ cup unsalted butter (melted)2 large eggs¼ cup honeyOptional: chopped jalapeños, cheddar cheese, herbsSpecial garnishes: butter, fresh chives or parsley, honey drizzle
Preheat your oven to 400°F (200°C) and grease an 8-inch square baking dish or a cast-iron skillet.In a large bowl, combine cornmeal, flour, sugar, baking powder, and salt. Whisk them together until evenly mixed.In another bowl, whisk together the sweet potato puree, milk, melted butter, honey, and eggs until smooth.Pour the wet mixture into the dry ingredients. Stir gently until just combined; be careful not to overmix.Transfer the batter to the prepared baking dish. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.Allow the cornbread to cool for a few minutes before slicing. Serve warm with a dollop of honey butter on top! - Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 200 calories
- Sugar: 10 grams
- Fat: 8 grams
- Saturated Fat: 5 grams
- Carbohydrates: 30 grams
- Fiber: 1 gram
- Protein: 3 grams
