Go Back

Sweet Potato Cornbread Topped With Honey Butter For Breakfast - Cozy, Comforting, and Easy

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • Mashed sweet potato (1 cup; from 1 medium sweet potato, cooked and mashed)
  • Cornmeal (1 cup; medium grind works best)
  • All-purpose flour (3/4 cup)
  • Granulated sugar (3 tablespoons; adjust to taste)
  • Baking powder (2 teaspoons)
  • Baking soda (1/2 teaspoon)
  • Kosher salt (1/2 teaspoon)
  • Ground cinnamon (1/2 teaspoon; optional but lovely)
  • Buttermilk (3/4 cup; or milk plus 1 teaspoon vinegar)
  • Eggs (2 large)
  • Unsalted butter, melted (1/3 cup), plus a little more for greasing
  • Vanilla extract (1 teaspoon)
  • Unsalted butter, softened (1/2 cup)
  • Honey (2–3 tablespoons, to taste)
  • Pinch of salt

Method
 

  1. Prep the pan and oven: Heat oven to 400°F (200°C). Grease an 8-inch square pan or a 10-inch cast-iron skillet with butter.
  2. Cook the sweet potato: Bake, steam, or microwave a peeled, cubed sweet potato until very tender. Mash until smooth and measure out 1 cup. Let it cool slightly.
  3. Mix dry ingredients: In a large bowl, whisk cornmeal, flour, sugar, baking powder, baking soda, salt, and cinnamon.
  4. Mix wet ingredients: In another bowl, whisk buttermilk, eggs, melted butter, vanilla, and the mashed sweet potato until combined.
  5. Combine: Pour wet into dry. Stir gently until just combined. The batter should be thick but spreadable. Do not overmix.
  6. Bake: Spread batter into the prepared pan. Bake 20–25 minutes, until the top is golden and a tester comes out clean with a few moist crumbs.
  7. Make honey butter: While it bakes, beat softened butter with honey and a pinch of salt until fluffy and smooth.
  8. Serve: Let the cornbread cool 10 minutes. Slice warm and top with generous scoops of honey butter.