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Maple Honey Butter Sweet Potato Cornbread

A warm, moist cornbread infused with sweet potatoes and topped with luscious maple honey butter, perfect for any meal.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Dessert, Side Dish
Cuisine: Southern
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • ½ cup brown sugar
  • 1 tbsp baking powder
  • ½ tsp salt
Wet Ingredients
  • 1 cup mashed sweet potatoes (cooked)
  • 1 cup milk Buttermilk can be used for added tanginess.
  • 2 large eggs
  • ¼ cup melted butter
  • ½ cup maple syrup For additional maple flavor.
  • 2 tbsp honey For added sweetness.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish or cast-iron skillet.
  2. In a large bowl, combine the cornmeal, flour, brown sugar, baking powder, and salt, whisking until blended.
  3. In another bowl, mix the mashed sweet potatoes, milk, eggs, melted butter, maple syrup, and honey until smooth.
  4. Pour the wet ingredients into the dry mixture, stirring gently until just combined. Be careful not to over-mix.
  5. Pour the batter into the prepared baking dish, spreading it evenly.
Baking
  1. Bake for 30-40 minutes, or until a toothpick inserted in the center comes out clean.
  2. Allow the cornbread to cool slightly in the pan before serving.
Serving
  1. Drizzle with additional maple syrup or honey right before serving for an extra touch.

Notes

Ensure sweet potatoes are fully cooked and mashed smoothly. Serve warm with a drizzle of syrup for the best flavor. Leftovers can be stored in an airtight container for up to 3 days or frozen for a month.