Description

This Sweet & Buttery Honey Sweet Potato Cornbread combines the hearty soul of Southern cooking with a touch of natural sweetness. The roasted sweet potatoes bring moisture and color, while honey adds a beautiful gloss and depth. It’s an inviting addition to any table, whether you’re serving chili, roast meats, or simply craving something warm and satisfying.

Ingredients

1 cup mashed roasted sweet potatoes (about 2 medium)

2 large eggs

1/2 cup honey

1 cup milk or buttermilk

1/2 cup melted butter

1 cup yellow cornmeal

1 cup all-purpose flour

1 tbsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/2 tsp ground cinnamon (optional)

Instructions

Preheat oven to 375°F (190°C). Grease or line an 8×8-inch baking dish.
Roast sweet potatoes at 400°F (200°C) for 45 minutes, peel, and mash.
In a large bowl, mix mashed sweet potatoes, eggs, honey, milk, and melted butter.
In a separate bowl, whisk cornmeal, flour, baking powder, baking soda, salt, and cinnamon.
Gradually stir dry ingredients into the wet mixture until just combined.
Pour batter into the prepared baking dish and smooth the top.
Bake for 25–30 minutes, or until golden and a toothpick inserted in the center comes out clean.
Let cool for 10 minutes before serving warm.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Side Dish