Looking for a delicious and easy-to-make recipe that’s perfect for any occasion? Look no further than this mouthwatering Honey Butter Sweet Potato Cornbread! With the perfect balance of sweet and savory flavors, this cornbread is sure to become a new family favorite.
Why You’ll Love This Recipe:
- Great flavors: The combination of sweet potatoes, honey, and butter creates a unique and irresistible flavor profile.
- Quick prep time: This recipe comes together in no time, making it perfect for busy weeknights or last-minute gatherings.
- Perfect for meal prep: This cornbread is great for meal prepping as it can be made ahead of time and enjoyed throughout the week.
Ingredient Notes:
- Mashed sweet potatoes: Adds moisture and a subtle sweetness to the cornbread.
- Yellow cornmeal: Provides texture and a slightly nutty flavor.
- All-purpose flour: Helps bind the ingredients together.
- Honey (for the cornbread): Adds sweetness and a hint of floral flavor.
- Baking powder: Gives the cornbread a light and airy texture.
- Salt: Enhances the flavors of the other ingredients.
- Eggs: Bind everything together and add structure.
- Melted butter: Adds richness and flavor.
- Buttermilk: Adds moisture and tanginess.
- Honey (for drizzling): Adds a touch of sweetness.
- Softened butter: Great for spreading on a warm slice of cornbread.
Step-by-Step Instructions:
- Preheat your oven to 375°F and grease a 9×9-inch baking dish.
- In a large bowl, mix together the mashed sweet potatoes, yellow cornmeal, flour, baking powder, and salt.
- In a separate bowl, whisk together the eggs, melted butter, buttermilk, and honey.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
- Pour the batter into the prepared baking dish and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cornbread cool slightly before serving. Drizzle with honey and serve with softened butter.
Helpful Tips:
- For extra sweetness, add a handful of chopped pecans or walnuts to the batter.
- To make this recipe gluten-free, use a gluten-free flour blend in place of all-purpose flour.
- Store any leftovers in an airtight container at room temperature for up to 3 days.
Expert Tips for the Best Results:
- Use freshly mashed sweet potatoes for the best flavor and texture.
- Don’t overmix the batter, as this can result in a tough cornbread.
- For a richer flavor, substitute melted browned butter for regular melted butter.
Serving Suggestions:
This Honey Butter Sweet Potato Cornbread pairs perfectly with a bowl of chili, a hearty soup, or a simple green salad. For drinks, try serving it with a hot cup of coffee or a glass of sweet tea.
Storage and Reheating Tips:
To store leftovers, wrap the cornbread tightly in plastic wrap or aluminum foil and store in the refrigerator for up to 5 days. To reheat, simply place a slice in the microwave for 20-30 seconds or until warmed through.
Frequently Asked Questions:
- Can I use canned sweet potatoes instead of fresh? Yes, you can use canned sweet potatoes, just be sure to drain and mash them well before adding to the batter.
- Can I make this recipe ahead of time? Yes, you can prepare the batter ahead of time and bake it when ready to serve.
- Can I freeze this cornbread? Yes, you can freeze this cornbread for up to 3 months. Thaw in the refrigerator before reheating.
Conclusion:
Indulge in the irresistible flavors of this Honey Butter Sweet Potato Cornbread and impress your family and friends with this easy and delicious recipe. Don’t forget to share your feedback and tag us in your creations! Happy baking!
Delicious Honey Butter Sweet Potato Cornbread
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 mins
- Yield: 1 loaf 1x
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This recipe combines the sweetness of honey and sweet potatoes with the savory goodness of cornbread, creating a delicious and moist treat that is perfect for any occasion.
Ingredients
Main Ingredients:
- 1 cup mashed sweet potatoes
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup honey (for the cornbread)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup melted butter
- 1 cup buttermilk
Honey Butter:
- 1/4 cup honey
- 1/2 cup softened butter
Instructions
- Preheat the oven to 375°F and grease a baking dish.
- Mix together sweet potatoes, cornmeal, flour, honey, baking powder, and salt in a bowl.
- Beat in eggs one at a time, then add melted butter and buttermilk, mixing until smooth.
- Pour batter into the prepared dish and bake for about 30 minutes.
- While the cornbread bakes, mix together honey and softened butter to make the honey butter.
- Enjoy the cornbread warm with a dollop of honey butter on top.
Notes
- This cornbread is best served warm.
- You can add chopped nuts or dried fruit for extra texture and flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 250 kcal
- Sugar: 10 g
- Sodium: 300 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 50 mg