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–+ servings

Sweet Potato Cornbread

Discover the perfect blend of tradition and modernity with this sweet potato cornbread recipe. Moist, naturally sweet, and easy to make, it's a comforting treat for any occasion.
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Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 8 pieces
Calories: 215kcal
Cost: $10

Equipment

  • Mixing bowls
  • Whisk
  • Spatula
  • Baking dish
  • Toothpick for testing doneness

Ingredients

  • 1 cup mashed sweet potatoes
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1/4 cup honey
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 2 large eggs
  • 1/2 cup melted butter
  • 1 cup buttermilk
  • 1/4 cup honey for the honey butter
  • 1/2 cup softened butter for the honey butter

Instructions

  • Preheat the oven to 375°F (190°C).
  • In a large bowl, mix together the cornmeal, flour, baking powder, and salt.
  • In a separate bowl, combine the mashed sweet potatoes, eggs, melted butter, and buttermilk.
  • Gradually add the wet mixture to the dry ingredients, stirring until just combined.
  • Pour the batter into a greased baking dish and smooth the top.
  • Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  • In a small bowl, combine the honey and softened butter until well blended for the honey butter.
  • Let the cornbread cool for a few minutes, slice, and serve with honey butter.

Notes

To store your sweet potato cornbread, wrap it in plastic wrap or place it in an airtight container. It will stay fresh at room temperature for up to 3 days. If you need to store it longer, keep it in the refrigerator for up to a week. For long-term storage, you can freeze the cornbread for up to 3 months.

Nutrition

Calories: 215kcal | Carbohydrates: 30g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 43mg | Sodium: 210mg | Potassium: 256mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1700IU | Vitamin C: 0.8mg | Calcium: 92mg | Iron: 1.5mg
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