Description

This Sweet & Buttery Honey Sweet Potato Cornbread is your next go-to side for cozy dinners, holiday spreads, and Sunday brunches. A golden slice of this easy recipe delivers everything—moist texture, rich flavor, and the wholesome addition of sweet potatoes. Whether you’re looking for quick breakfast ideas, healthy snack options, or just fresh food ideas for fall and winter, this cornbread hits the mark. With natural sweetness from honey and an earthy boost from mashed sweet potatoes, this dish sits right at the intersection of comfort and flavor.

Ingredients

1 cup cooked and mashed sweet potato

1 cup yellow cornmeal

3/4 cup all-purpose flour

1/4 cup brown sugar

1 tbsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/2 tsp cinnamon (optional)

2 large eggs

1/2 cup honey

1/2 cup melted unsalted butter

1 cup buttermilk (or whole milk + 1 tsp lemon juice)

Butter or oil for greasing pan

Instructions

Roast or boil a medium sweet potato until fork-tender. Cool, peel, and mash until smooth.
Preheat oven to 375°F (190°C). Grease or line an 8×8-inch baking dish.
In a large bowl, whisk cornmeal, flour, baking powder, baking soda, salt, cinnamon, and brown sugar.
In another bowl, mix eggs, mashed sweet potato, honey, melted butter, and buttermilk.
Combine wet and dry ingredients gently. Do not overmix.
Pour batter into the dish and smooth the top.
Bake for 28-32 minutes, until golden and a toothpick comes out clean.
Cool for 10 minutes before slicing. Serve warm with butter or honey.

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