Go Back

Cornbread with Honey and Sweet Potato

A delightful twist on classic cornbread featuring sweet potato and honey for added richness and sweetness.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Comfort Food, Side Dish
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
Wet Ingredients
  • 1 cup sweet potato puree (cooked and mashed)
  • 1/2 cup honey
  • 1/4 cup melted butter or oil
  • 1 cup milk dairy or non-dairy
  • 2 large eggs

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C). Grease an 8-inch square pan or a round cake pan.
  2. In a large mixing bowl, combine the cornmeal, flour, baking powder, and salt.
  3. In another bowl, whisk together the sweet potato puree, honey, melted butter, milk, and eggs until smooth.
  4. Pour the wet ingredients into the dry mixture, stirring until just combined. Be careful not to overmix.
  5. Pour the batter into the prepared pan and bake for 20-25 minutes or until golden brown and a toothpick comes out clean.
  6. Once done, let the cornbread cool in the pan for a few minutes before slicing and serving.

Notes

If you have leftover sweet potatoes, this is a fabulous way to use them up! Swap the honey for maple syrup for a different sweet flavor. Don't worry if the batter appears thicker; that's the sweet potato's effect!