Description
This Sweet Potato Cornbread is a soft, moist, and slightly sweet twist on classic cornbread. Made with mashed sweet potato, honey, and cornmeal, it’s the perfect balance of fluffy and hearty. Serve it with butter, honey, or alongside soups and stews for a delicious comfort food experience!
Ingredients
Units
Scale
- 1 cup mashed sweet potato (about 1 large sweet potato)
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup honey
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 1 cup milk
Instructions
Step 1: Preheat & Prepare
- Preheat your oven to 400°F (200°C).
- Grease a 9-inch round cake pan with butter or non-stick spray.
Step 2: Mix Dry Ingredients
- In a large bowl, whisk together cornmeal, flour, baking powder, and salt.
Step 3: Mix Wet Ingredients
- In a separate bowl, whisk together mashed sweet potato, honey, melted butter, eggs, and milk until smooth.
Step 4: Combine & Bake
- Pour the wet mixture into the dry ingredients and stir just until combined (don’t overmix!).
- Transfer the batter to the prepared cake pan, smoothing the top.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Step 5: Cool & Serve
- Let the cornbread cool for 5-10 minutes in the pan.
- Slice and serve warm with butter, honey, or your favorite spread!
Notes
- For Extra Flavor: Add ½ teaspoon cinnamon or nutmeg for a subtle warmth.
- Make It Dairy-Free: Use almond milk and vegan butter.
- Storage: Store in an airtight container at room temperature for 2 days or refrigerate for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 25–30 minutes
- Category: Side Dish, Bread
- Method: Baking
- Cuisine: Southern, American
