Honey Butter Sweet Potato Cornbread 🍯🍠🍞

5️⃣ Bake

• Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
• Remove from oven and allow to cool slightly in the pan for 10–15 minutes.

6️⃣ Brush with Honey Butter (Optional)

• While still warm, mix melted butter and honey for the topping and brush over the top of the cornbread for a glossy, sweet finish.

📏 Recipe Details

• Prep Time: 15 minutes
• Bake Time: 30 minutes
• Total Time: 45 minutes
• Servings: 9–12 squares

💡 Tips

• Use leftover roasted or baked sweet potatoes — just mash until smooth with no lumps.
• For extra richness, add 1/4 cup sour cream or Greek yogurt to the batter.
• Store leftovers covered at room temperature for 2 days, or refrigerate for up to 5 days. Reheat gently before serving.

Sweet, soft, and loaded with fall flavor, this Honey Butter Sweet Potato Cornbread is a beautiful balance of savory and sweet — perfect for pairing with hearty meals or enjoying all on its own. 🍯🍠