Description
Indulge in the perfect blend of flavors with this Sweet Potato Cornbread. The combination of sweet potatoes, warm spices, and honey butter creates a moist and delicious cornbread that will elevate any meal.
Ingredients
Units
Scale
Cornbread
- 1 1/4 cups yellow cornmeal
- 3/4 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/8–1/4 teaspoon clove
- 1/8–1/4 teaspoon nutmeg
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1 cup cooked sweet potatoes (pureed)
- 2 eggs, room temperature
- 1 egg yolk, room temperature
- 2 tablespoons vegetable oil
- 1/2 cup butter, melted
- 1/4 teaspoon vanilla extract
- 1 cup buttermilk
- orange food coloring (optional)
Honey Butter
- 4 tablespoons butter, melted
- 2 tablespoons light brown sugar, packed
- 2 tablespoons honey
- pinch of salt
- pinch of cinnamon
Instructions
- Preheat oven: Preheat the oven to 375°F (190°C). Grease a baking dish.
- Mix dry ingredients: In a bowl, combine cornmeal, flour, baking powder, salt, baking soda, cinnamon, clove, nutmeg, granulated sugar, and brown sugar.
- Mix wet ingredients: In another bowl, mix sweet potatoes, eggs, egg yolk, vegetable oil, butter, vanilla extract, buttermilk, and food coloring.
- Combine: Gradually mix the wet ingredients into the dry ingredients until just combined.
- Bake: Pour the batter into the prepared dish and bake for about 25-30 minutes or until a toothpick comes out clean.
- Make honey butter: Mix melted butter, brown sugar, honey, salt, and cinnamon in a bowl.
- Serve: Serve the cornbread warm with honey butter on the side.
Notes
- You can use canned sweet potatoes or boil and mash fresh sweet potatoes for puree.
- Add more or less sugar according to your preference for sweetness.
Nutrition
- Serving Size: 1 slice
- Calories: 250 kcal
- Sugar: 15 g
- Sodium: 300 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 50 mg