Ingredients
- For the Cornbread:
- 1 cup mashed sweet potatoes (about 1 medium sweet potato, baked and mashed)
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- ¼ cup honey
- 2 tablespoons maple syrup
- 1 tablespoon baking powder
- ½ teaspoon salt
- 2 large eggs
- ½ cup melted butter
- 1 cup buttermilk
- For the Maple Honey Butter:
- ¼ cup honey
- 2 tablespoons maple syrup
- ½ cup softened butter
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C). Grease an 8×8-inch baking dish or line it with parchment paper for easy removal.
- Mix the Dry Ingredients: In a large mixing bowl, whisk together the cornmeal, flour, baking powder, and salt until evenly combined. Set aside.
- Prepare the Wet Ingredients: In a separate bowl, blend the mashed sweet potatoes, eggs, melted butter, buttermilk, honey, and maple syrup until smooth.
- Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients. Stir gently until the batter is just combined. Do not overmix to keep the cornbread light and tender.
- Bake the Cornbread: Pour the batter into the prepared baking dish and spread it out evenly. Bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Make the Maple Honey Butter: While the cornbread is baking, mix together the softened butter, honey, and maple syrup in a small bowl until smooth and creamy.
- Serve and Enjoy: Once the cornbread is done, let it cool for a few minutes before slicing. Serve warm with a generous dollop of maple honey butter on top, and enjoy!
Notes
- Variations: For extra flavor and texture, mix in chopped pecans or walnuts before baking. Add a pinch of cinnamon or nutmeg to the batter for a warm, spiced note. Swap the butter and buttermilk for non-dairy alternatives like coconut oil and almond milk for a dairy-free version. Use a gluten-free flour blend for a gluten-free version.
- Storage: Store leftovers in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. Freeze the cornbread (without the icing) for up to 2-3 months. Thaw at room temperature before serving. Reheat by microwaving individual slices for 15-20 seconds or warm the whole loaf in the oven at 350°F for 10-15 minutes.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 22g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
