Description
This moist and tender cornbread brings together the comforting taste of sweet potatoes and the natural sweetness of honey in every bite. With a golden, buttery crumb and gentle warmth from cinnamon, it’s perfect as a side dish or a standalone treat. Whether paired with savory meals or served with whipped honey butter, this cornbread is a crowd-pleasing favorite.
Ingredients
Scale
- 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)
- 1 cup mashed cooked sweet potato
- 2 large eggs
- 1/3 cup melted butter (unsalted)
- 1/3 cup honey
- 1 cup buttermilk (or 1 cup milk + 1 tbsp lemon juice or vinegar)
- Optional Toppings: 1 tbsp honey (for drizzling), sour cream, or whipped butter
Instructions
- Preheat oven to 375°F (190°C). Grease an 8×8 or 9×9 inch baking dish.
- In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, and cinnamon.
- In another bowl, mix mashed sweet potato, eggs, melted butter, honey, and buttermilk until smooth.
- Pour the wet mixture into the dry ingredients and fold gently until just combined. Do not overmix.
- Transfer batter to prepared baking dish and smooth the top.
- Bake for 28–35 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool for 10–15 minutes before slicing.
- Drizzle with honey and serve with sour cream or whipped butter, if desired.