Description
Indulge in this warm, fluffy Honey Butter Sweet Potato Cornbread, perfectly blending sweet potatoes and honey for a delightful treat that will enchant your taste buds.
Ingredients
Scale
- 2 medium sweet potatoes (about 1 cup mashed)
- 1 cup all-purpose flour
- 1 cup medium-grind cornmeal
- 2 tsp baking powder
- 1/2 cup honey
- 1/3 cup melted butter
- 1 cup milk (whole or buttermilk)
- 2 large eggs
- Pinch of salt
Instructions
- Preheat oven to 375°F (190°C) and grease an 8-inch square baking pan.
- Peel and chop sweet potatoes; boil in salted water for approximately 15 minutes until fork-tender. Drain and mash until smooth.
- In a large bowl, whisk together flour, cornmeal, baking powder, and salt.
- In a separate bowl, combine mashed sweet potatoes with melted butter and honey. Stir in milk and eggs until well blended.
- Gradually fold the wet mixture into the dry ingredients until just combined; avoid over-mixing.
- Pour batter into prepared pan, smoothing the top.
- Bake for 25-30 minutes or until golden brown and a toothpick comes out clean. Allow to cool slightly before cutting.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece (65g)
- Calories: 210
- Sugar: 10g
- Sodium: 190mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg