Honey Butter Sweet Potato Cornbread

Recipe by Daily Disher

Honey Butter Sweet Potato Cornbread features mashed sweet potatoes blended into classic cornbread with honey, butter, and cinnamon, topped with caramelized brown sugar.

Course: Side

Cuisine: American

Difficulty: Easy

Servings

Prep time

20 minutes

Cooking time

40 minutes

Calories

250 kcal

1 hour

Ingredients

1 cup mashed sweet potatoes

1 ½ cups cornmeal

½ cup all-purpose flour

1 tbsp baking powder

½ tsp salt

½ tsp cinnamon

¼ cup honey

¼ cup melted butter

1 cup milk

1 large egg

2 tbsp brown sugar

Directions

Preheat your oven to 375 degrees Fahrenheit and grease a 9-inch baking dish or a cast-iron skillet, ensuring it's evenly coated.

In a large bowl, combine the mashed sweet potatoes, cornmeal, all-purpose flour, baking powder, salt, and cinnamon. Mix until well combined.

In another bowl, whisk together the honey, melted butter, milk, and egg until fully incorporated and smooth.

Pour the wet ingredients into the dry ingredients and stir gently with a spatula or spoon, ensuring there are no large lumps.

Pour the batter into the prepared 9-inch baking dish and smooth the top with a spatula, ensuring even coverage.

Sprinkle the brown sugar evenly across the top of the batter for a delightful caramelized finish after baking.

Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cornbread to cool in the dish for at least 10 minutes before slicing and serving for the best texture.

Nutrition Facts

Total number of serves:

4 servings

Calories:

250kcal

Cholesterol:

0mg

Sodium:

620mg

Potassium:

400mg

Sugar:

Protein:

Calcium:

60mg

Iron:

2mg

Entrees Fall Holiday

This Honey Butter Sweet Potato Cornbread transforms classic cornbread into something truly special with the addition of creamy mashed sweet potatoes that create incredible moisture and a subtle sweetness. Honey and butter add richness while warm cinnamon brings cozy fall spice, and the brown sugar topping caramelizes in the oven to create a slightly crunchy, sweet crust that contrasts beautifully with the tender crumb underneath. It’s the kind of cornbread that works equally well alongside chili, as a Thanksgiving side, or even as a slightly sweet breakfast treat.