Description
A moist, tender, and sweet potato-infused cornbread that is beginner-friendly and made in just one bowl. This recipe balances sweet and savory flavors, staying soft for days, and pairs perfectly with honey butter.
Ingredients
Scale
- 1 medium sweet potato (about 1 cup mashed / 240g), roasted or boiled and mashed smooth
- 1 cup all-purpose flour (120g)
- 1 cup yellow cornmeal (120g), fine grind
- ½ cup white granulated sugar (100g)
- 1 tablespoon baking powder (12g)
- ½ teaspoon baking soda (3g)
- 1 teaspoon salt (6g)
- 1 cup buttermilk (240ml)
- 2 large eggs, room temperature
- ¼ cup melted unsalted butter (60g)
- ½ cup softened unsalted butter (115g), for honey butter
- 2 tablespoons honey (40g), for honey butter
- ¼ teaspoon salt (1.5g), for honey butter
- 1 teaspoon warm water (5ml), for honey butter
Instructions
- Preheat oven to 400°F (200°C). Grease a 9-inch square baking pan with butter or cooking spray.
- Microwave or roast the sweet potato until tender. Peel and mash until completely smooth (about 1 cup). Let cool slightly.
- In a large bowl, whisk together flour, cornmeal, sugar, baking powder, baking soda, and salt.
- In a separate bowl or measuring cup, whisk buttermilk, eggs, melted butter, and mashed sweet potato until combined.
- Pour wet ingredients into dry ingredients. Stir gently with a spatula until just combined. Do not overmix; a few lumps are okay.
- Pour batter into the prepared pan and smooth the top.
- Bake for 20-25 minutes until the top is golden brown, edges pull away from the pan, and a toothpick inserted in the center comes out clean.
- While baking, make honey butter by mixing softened butter, honey, salt, and warm water until smooth and spreadable.
- Let cornbread cool in the pan for 10 minutes before slicing.
- Serve warm with honey butter.
Notes
Ensure the sweet potato is mashed completely smooth to avoid lumps. Do not overmix the batter to keep the cornbread tender. If you don’t have buttermilk, make a substitute by adding 1 tablespoon of lemon juice or vinegar to milk and letting it sit for 5 minutes. This cornbread stays fresh for up to 3 days at room temperature or can be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1 square with honey
- Calories: 280
- Sugar: 12
- Fat: 10
- Saturated Fat: 6
- Carbohydrates: 42
- Fiber: 3
- Protein: 5
Keywords: sweet potato cornbread, fall recipes, one bowl recipe, gluten-free option, moist cornbread, honey butter, easy baking, beginner friendly