Honey Butter Sweet Potato Cornbread
A cozy delight that combines sweet potatoes and honey to create a moist, flavorful cornbread, perfect as a side dish or snack.
Ingredients
Wet Ingredients
- 1 cup sweet potato puree Homemade or canned
- ¼ cup honey Can be substituted with maple syrup or agave
- ¼ cup butter, melted Can be replaced with coconut oil or vegan butter
- 1 cup milk Use almond milk for lactose-free option
- 2 pieces eggs Can use flax eggs as a vegan alternative
Dry Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour Gluten-free all-purpose flour can be substituted
- 1 tablespoon baking powder
- ½ teaspoon salt
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Grease a 9-inch round cake pan or cast-iron skillet.
- In a large bowl, mix the sweet potato puree, honey, and melted butter until smooth.
- In another bowl, whisk together cornmeal, flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk. Stir until just combined.
- Beat in the eggs until smooth.
- Pour the batter into the prepared pan and smooth the top.
Baking
- Bake in the preheated oven for 25-30 minutes until a toothpick comes out clean.
- Cool for a few minutes in the pan, then transfer to a wire rack.
Notes
Enjoy warm with a dollop of honey butter. Can be stored in the refrigerator for up to a week.