Sweet Potato Cornbread with Honey Butter Recipe
This Sweet Potato Cornbread recipe combines the natural sweetness of mashed sweet potatoes with classic cornmeal and a touch of honey butter for a moist, flavorful, and colorful twist on traditional cornbread. Perfectly baked to a golden crust and tender crumb, it makes a delightful side dish or snack that serves 12.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 12 servings
- Category: Bread
- Method: Baking
- Cuisine: American
Ingredients
Wet Ingredients
- 3 medium sweet potatoes (about 1 pound)
- 2 cups milk
- 2/3 cups vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- Orange food coloring (optional; for extra color)
- 4 tablespoons unsalted butter
- 4 tablespoons honey
Dry Ingredients
- 2 cups yellow cornmeal
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 tablespoons baking powder
- 1 teaspoon salt
Instructions
- Preheat and Prepare Sweet Potatoes: Preheat your oven to 400°F (204°C). Boil the sweet potatoes until very tender, then peel and mash them until smooth and soft. Measure out 1 ½ cups of the mashed sweet potatoes and allow it to cool slightly before using.
- Make Honey Butter: In a small saucepan, gently melt the unsalted butter over low heat. Slowly whisk in the honey until combined, then remove from heat. Alternatively, you can microwave the mixture until melted and combined. Set aside.
- Mix Wet Ingredients: In a large mixing bowl, use a hand mixer to blend the mashed sweet potatoes, milk, vegetable oil, eggs, vanilla extract, and optional orange food coloring until the mixture is smooth and creamy.
- Combine Dry Ingredients: In a separate large bowl, whisk together the yellow cornmeal, all-purpose flour, granulated sugar, baking powder, and salt until well incorporated.
- Combine Wet and Dry Mixtures: Add the dry ingredients to the wet mixture and gently fold them together until just combined. Be careful not to overmix to maintain a tender texture.
- Bake the Cornbread: Pour the batter into a greased 9×13-inch baking pan or cast iron skillet. Bake in the preheated oven for 25 to 30 minutes. After the first 20 minutes, remove the pan briefly to brush the top with the prepared honey butter, then return it to the oven to finish baking. The cornbread is done when a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the cornbread to cool slightly before slicing. Serve warm with additional honey butter spread on top for an extra touch of sweetness.
Notes
- Boiling the sweet potatoes until very tender is essential for a smooth texture in the batter.
- Using orange food coloring is optional and only adds a more vibrant color without affecting the taste.
- Be careful not to overmix the batter to keep the cornbread light and fluffy.
- The honey butter glaze applied halfway through baking adds moisture and a lovely sweet finish.
- For a dairy-free version, substitute the butter with a vegan alternative and use a plant-based milk option.