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honey butter sweet potato cornbread
Lauren Eliza Eats

Honey Butter Sweet Potato Cornbread

Honey Butter Sweet Potato Cornbread that's soft, moist, and lightly sweetened. Made with roasted sweet potato, it’s the perfect side dish for chili or comfort meals.
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Prep Time 10 minutes
Cook Time 25 minutes
Roasting 1 hour 30 minutes
Total Time 2 hours 5 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: Southern
Ingredients Method

Ingredients
  

  • 1 cup mashed sweet potato
  • 1 cup yellow cornmeal
  • ¾ cup all-purpose flour
  • ⅓ cup brown sugar
  • 1 Tbsp baking powder
  • ½ tsp salt
  • 1 tsp cinnamon
  • 2 large eggs
  • ¾ cup milk
  • ¼ cup melted butter
  • 1 tsp vanilla extract
Honey Butter
  • 2 Tbsp melted butter
  • 2 Tbsp honey

Method
 

  1. Preheat oven to 400℉. Place 10-inch cast iron skillet in the oven to heat up.
  2. In a large bowl, whisk together cornmeal, flour, sugar, baking powder, salt, and cinnamon.
  3. In another bowl, mix mashed yams, eggs, milk, melted butter, vanilla until smooth.
  4. Pour wet ingredients into dry ingredients and stir just until combined. Do not overmix.
  5. Carefully remove the hot skillet from the oven and lightly grease with butter. Pour batter into the hot skillet, it should sizzle slightly.
  6. Bake for 20-25 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
  7. Let cool for 10 minutes before slicing. Serve warm.