Honey Butter Sweet Potato Cornbread
This delightful cornbread brings a cozy sweetness with a tender crumb, thanks to the mashed sweet potato. It pairs beautifully with a glossy honey butter glaze, making every bite special.
Equipment
- Mixing Bowl
- 9-inch baking pan
- Oven
- Air Fryer
Ingredients
Ingredients
- 300 g Mashed sweet potatoes baked or boiled until tender
- 200 g Cornmeal for texture
- 100 g All-purpose flour or gluten-free flour
- 2 Eggs for lift
- 50 ml Milk or dairy-free alternative
- 50 g Butter melted
- 50 g Honey
- 5 g Baking powder for leavening
- 2 g Salt to taste
Instructions
- Preheat your oven to 190°C (375°F).
- Prepare the mashed sweet potato by baking or boiling until tender, then mash until smooth.
- In a mixing bowl, combine the dry ingredients: cornmeal, flour, baking powder, and salt.
- In another bowl, mix together the wet ingredients: sweet potato puree, eggs, melted butter, and milk.
- Fold the wet ingredients into the dry ingredients until just combined to avoid overmixing.
- Spread the batter into a greased 9-inch baking pan and bake for 20–25 minutes until golden and a toothpick comes out clean.
- For an air fryer version, bake at 182°C (360°F) for 12–16 minutes.
- Mix melted butter with honey and brush it over the hot cornbread. Let it rest briefly before slicing.
Notes
Tip: If using gluten-free flour, ensure to adjust the baking powder for optimal rise.