Honey Butter Sweet Potato Cornbread Recipe
Introduction
Honey Butter Sweet Potato Cornbread is a delightful twist on traditional cornbread, combining the natural sweetness of sweet potatoes with the rich flavors of honey and butter. This moist and flavorful bread is perfect as a side dish or a comforting snack.
Ingredients
- Cornmeal – 1 cup
- Sweet potato – 1 cup, cooked and mashed
- Honey – 1/4 cup
- Butter – 1/4 cup, melted
Instructions
- Step 1: Preheat your oven to 375°F (190°C). In a large bowl, combine cornmeal and mashed sweet potato until evenly mixed.
- Step 2: Stir in honey and melted butter until the batter is smooth. Pour the mixture into a greased baking dish.
- Step 3: Bake for 25-30 minutes or until the top is golden and a toothpick inserted into the center comes out clean.
- Step 4: Allow to cool slightly before serving to enjoy the full rich flavors.
Tips & Variations
- For extra moisture, add a beaten egg to the batter before baking.
- Try adding a pinch of cinnamon or nutmeg for warm spice notes.
- Use maple syrup instead of honey for a different yet complementary sweetness.
Storage
Store leftover cornbread in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat gently in the microwave or oven to restore softness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned sweet potatoes for this recipe?
Yes, canned sweet potatoes can be used as a convenient alternative. Just be sure to drain and mash them well before mixing.
Is this cornbread gluten-free?
This recipe can be gluten-free if you use certified gluten-free cornmeal. Always check the packaging to be sure.
PrintHoney Butter Sweet Potato Cornbread Recipe
Honey Butter Sweet Potato Cornbread is a delightful twist on classic cornbread, combining the natural sweetness of roasted sweet potatoes with the rich flavor of honey and butter. This moist and tender cornbread is perfect as a side dish for fall and winter meals or as a comforting snack on its own.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American Southern
Ingredients
Dry Ingredients
- 1 cup cornmeal
- 1 teaspoon baking powder
- ½ teaspoon salt
Wet Ingredients
- 1 cup cooked and mashed sweet potato
- ¼ cup honey
- ¼ cup melted butter
- 2 large eggs
- ½ cup milk
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C) and grease or line an 8-inch square baking pan for easy removal.
- Prepare dry ingredients: In a large bowl, whisk together cornmeal, baking powder, and salt to evenly distribute leavening agents and seasonings.
- Mix wet ingredients: In a separate bowl, combine the mashed sweet potato, honey, melted butter, eggs, and milk. Mix until smooth and well incorporated for a cohesive batter.
- Combine batters: Slowly add the dry ingredients to the wet ingredients, folding gently until just combined to avoid overmixing, which can toughen the cornbread.
- Bake: Pour the batter into the prepared pan, spreading it evenly. Bake in the preheated oven for 25 to 30 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Cool and serve: Let the cornbread cool in the pan for about 10 minutes before slicing. Serve warm with additional honey or butter if desired.
Notes
- For extra moisture, substitute milk with buttermilk or add a tablespoon of sour cream to the wet ingredients.
- Adjust sweetness by adding more or less honey according to taste.
- Use fresh roasted sweet potatoes for the best flavor; baking and mashing them yourself enhances texture and taste.
- This cornbread pairs wonderfully with chili, soups, or holiday meals like Thanksgiving.
- Store leftovers covered at room temperature for up to 2 days or refrigerate for up to a week.
Keywords: Honey Butter Sweet Potato Cornbread, sweet potato cornbread, honey cornbread, baked cornbread, southern cornbread recipe
