Ingredients:
- 1 cup mashed sweet potatoes (for a naturally sweet, moist base)
- 1 cup yellow cornmeal (for classic cornbread texture)
- 1 cup all-purpose flour (for structure and softness)
- 1/4 cup honey (for a touch of sweetness)
- 1 tablespoon baking powder (for perfect rise)
- 1/2 teaspoon salt (to enhance flavors)
- 2 large eggs (for binding and richness)
- 1/2 cup melted butter (for buttery goodness)
- 1 cup buttermilk (for tanginess and moisture)
- 1/4 cup honey (for honey butter topping)
- 1/2 cup softened butter (for creamy honey butter)
Preparation:
Preheat your oven to 375°F (190°C) for the perfect baking environment. In a large bowl, whisk together the yellow cornmeal, all-purpose flour, baking powder, and salt until well combined. In a separate bowl, mix the mashed sweet potatoes, eggs, melted butter, buttermilk, and honey until smooth. Gradually fold the wet ingredients into the dry ingredients, stirring just until combined. Pour the batter into a greased 9×9-inch baking dish and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. While the cornbread cools slightly, prepare the honey butter by mixing softened butter and honey until creamy. Serve this moist sweet potato cornbread warm, slathered with the decadent honey butter for a comforting, sweet treat.
Enjoy this easy cornbread recipe that’s perfect for holidays, brunch, or as a side dish!
