If you are looking for a delicious and comforting dish, look no further. Honey Butter Sweet Potato Cornbread combines the earthy sweetness of sweet potatoes with a rich, buttery texture. This recipe is perfect for family gatherings, cozy dinners, or simply as a treat for yourself. Get ready to enjoy a warm slice of heaven!
Why Make This Recipe
This Honey Butter Sweet Potato Cornbread is not only tasty but also packed with nourishment. It utilizes sweet potatoes, which are rich in vitamins and fiber. The combination of sweet and savory flavors will delight your taste buds. Plus, it’s easy to make and sure to impress your family and friends. Don’t be surprised if they ask for seconds!
How to Prepare Honey Butter Sweet Potato Cornbread
Making this cornbread requires just a few simple steps. Follow along for the best results!
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
- 1/4 cup honey (for the honey butter)
- 1/2 cup softened butter (for the honey butter)
Steps:
- Preheat the oven to 375°F (190°C) and grease a baking dish.
- In a mixing bowl, whisk together the cornmeal, flour, baking powder, and salt.
- In a separate bowl, mix the mashed sweet potatoes, eggs, melted butter, and buttermilk until well combined.
- Gently combine the wet and dry ingredients, stirring until just mixed.
- Pour the batter into the prepared baking dish and spread evenly.
- Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean.
- Meanwhile, mix the softened butter with honey to make the honey butter.
- Let the cornbread cool slightly, then serve warm with a generous spread of honey butter.
How to Serve Honey Butter Sweet Potato Cornbread
Serve your cornbread warm right from the oven. Spread a generous layer of honey butter on top for an extra burst of flavor. This dish pairs wonderfully with chili, soups, or any hearty meal. It also makes a delightful breakfast item or snack!
How to Store Honey Butter Sweet Potato Cornbread
To store any leftovers, place the cornbread in an airtight container. It can stay fresh at room temperature for a couple of days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to one week. You can also freeze it for up to three months. Just make sure to thaw it before reheating!
Tips to Make Honey Butter Sweet Potato Cornbread Perfectly
- For the sweetest flavor, use ripe, fresh sweet potatoes.
- Don’t overmix the batter; stir until just combined for a fluffy texture.
- For a richer flavor, you can use brown butter instead of regular melted butter.
- Consider adding some spices, like cinnamon or nutmeg, for a warm touch.
Variations
Feel free to get creative with this recipe! You can add:
- Chopped nuts such as pecans or walnuts for extra crunch.
- Ingredients like jalapeños for a spicy kick.
- Cheese, like sharp cheddar, to give it a savory twist.
FAQ
1. Can I use canned sweet potatoes instead of fresh?
Yes, you can! Just ensure they are well-drained and mashed before using.
2. Is it possible to make this recipe gluten-free?
Absolutely! You can substitute all-purpose flour with a gluten-free flour blend.
3. How can I make the honey butter taste even better?
Try adding a pinch of salt or a dash of cinnamon to the honey butter for added flavor.
Now that you have the recipe, it’s time to get cooking! Enjoy making and sharing this delightful Honey Butter Sweet Potato Cornbread. Your loved ones will thank you!
Honey Butter Sweet Potato Cornbread
A delicious and comforting Honey Butter Sweet Potato Cornbread that’s perfect for family gatherings and cozy dinners, featuring the earthy sweetness of sweet potatoes and a rich, buttery texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
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
- 1/4 cup honey (for the honey butter)
- 1/2 cup softened butter (for the honey butter)
Instructions
- Preheat the oven to 375°F (190°C) and grease a baking dish.
- In a mixing bowl, whisk together the cornmeal, flour, baking powder, and salt.
- In a separate bowl, mix the mashed sweet potatoes, eggs, melted butter, and buttermilk until well combined.
- Gently combine the wet and dry ingredients, stirring until just mixed.
- Pour the batter into the prepared baking dish and spread evenly.
- Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean.
- Meanwhile, mix the softened butter with honey to make the honey butter.
- Let the cornbread cool slightly, then serve warm with a generous spread of honey butter.
Notes
For perfect cornbread, don’t overmix the batter, and consider adding spices like cinnamon for a warm touch.
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 10g
- Sodium: 250mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
Keywords: cornbread, sweet potato, honey butter, comfort food, side dish