Description
Fluffy and golden, this Honey Butter Sweet Potato Cornbread is infused with buttery sweetness and offers a comforting experience with each slice.
Ingredients
Scale
- 1 cup sweet potato puree
- 1/2 cup honey
- 1/2 cup unsalted butter, melted
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 2 large eggs
Instructions
- Preheat your oven to 400°F (200°C) and lightly grease a baking dish or cast-iron skillet.
- Meld sweet potato puree, honey, and melted butter in a mixing bowl until well combined.
- Whisk together cornmeal, flour, baking powder, and salt in another bowl.
- Gradually pour the dry mixture into the sweet potato blend, alternating with milk, until a smooth batter forms.
- Add the eggs and stir until fully incorporated.
- Pour the batter into the prepared dish and spread evenly.
- Bake for 25–30 minutes or until golden brown and a toothpick comes out clean.
- Cool slightly before cutting into slices.
Notes
For a dairy-free version, substitute honey with maple syrup and butter with coconut oil. Ensure sweet potato puree is smooth to avoid lumps in the batter.
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 5g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg