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Honey Butter Sweet Potato Cornbread Recipe

Honey Butter Sweet Potato Cornbread Recipe
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★★★★★

5.2 from 11 reviews

This Honey Butter Sweet Potato Cornbread recipe combines the natural sweetness of mashed sweet potatoes with moist, tender cornbread infused with a touch of honey. Topped with a rich honey butter spread, this comforting dish is perfect as a side for any meal or a delightful snack.

Ingredients

Scale

Cornbread

  • 1 cup mashed sweet potatoes (about 1 medium sweet potato)
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup buttermilk (or regular milk)
  • 1/4 cup unsalted butter, melted
  • 2 large eggs
  • 1/4 cup honey

Honey Butter

  • 1/2 cup unsalted butter, softened
  • 1/4 cup honey
  • 1/4 teaspoon salt (optional)

Instructions

  1. Preheat the Oven: Start by preheating your oven to 375°F (190°C). Grease an 8-inch square baking dish or a cast-iron skillet to prepare for baking.
  2. Prepare the Sweet Potatoes: Cook the sweet potato until tender either by boiling, baking, or microwaving. Once soft, peel and mash it until smooth. Set aside to cool slightly to prevent curdling when mixed with other ingredients.
  3. Mix Dry Ingredients: In a large mixing bowl, whisk together cornmeal, all-purpose flour, granulated sugar, baking powder, and salt. This ensures an even distribution of leavening agents and seasoning.
  4. Combine Wet Ingredients: In a separate bowl, mix the mashed sweet potatoes with buttermilk, melted butter, eggs, and honey until the mixture is smooth and thoroughly combined.
  5. Combine Ingredients: Pour the wet mixture into the dry ingredients bowl and gently stir until just combined. Avoid overmixing to keep the cornbread tender and avoid toughness.
  6. Bake the Cornbread: Transfer the batter to the prepared baking dish or skillet, spreading it evenly. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean, indicating the cornbread is cooked through.
  7. Prepare the Honey Butter: While the cornbread is baking, beat together the softened butter, honey, and optional salt in a small bowl until the mixture is smooth and creamy. Set aside.
  8. Cool and Serve: Remove the cornbread from the oven and allow it to cool slightly so it sets properly. Serve warm, topped generously with the prepared honey butter for a luscious finish.
  9. Enjoy: Your Honey Butter Sweet Potato Cornbread is now ready to be enjoyed as a delightful side dish or snack.

Notes

  • You can substitute buttermilk with regular milk plus 1 tablespoon of lemon juice or vinegar to achieve similar acidity.
  • For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
  • Ensure not to overmix batter to keep the cornbread light and fluffy.
  • Sweet potatoes can be roasted or microwaved depending on your time availability.
  • The honey butter can be prepared ahead and refrigerated; bring to room temperature before serving.

Nutrition

Keywords: Sweet Potato Cornbread, Honey Butter Cornbread, Sweet Potato Recipes, Southern Cornbread, Sweet Cornbread, Honey Butter, Comfort Food

Find it online: https://cheframiflavor.com/honey-butter-sweet-potato-cornbread-recipe-2/