Honey Butter Sweet Potato Cornbread is a moist, tender, and flavorful twist on traditional cornbread. This recipe combines the natural sweetness of sweet potatoes with the rich flavor of honey butter, creating a deliciously comforting side dish that’s perfect for any occasion. Whether served with a warm bowl of chili, a hearty stew, or just as a snack, this cornbread will quickly become a family favorite.
Table of Contents
Ingredients
For the 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 baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup unsalted butter, melted
- 1/4 cup honey
- 2 large eggs
- 1/2 cup buttermilk
For the Honey Butter
- 1/2 cup unsalted butter, softened
- 3 tablespoons honey
- Pinch of salt
Instructions
Step 1: Prepare the Sweet Potato
- Preheat your oven to 400°F (200°C). Pierce the sweet potato with a fork and bake it on a baking sheet for 45-50 minutes, or until tender. Let it cool, then scoop out the flesh and mash until smooth. Alternatively, you can microwave the sweet potato until tender.
Step 2: Preheat the Oven
- Preheat your oven to 375°F (190°C). Grease a 9-inch square baking pan or cast-iron skillet with butter or nonstick cooking spray.
Step 3: Make the Cornbread Batter
- In a large mixing bowl, whisk together the cornmeal, all-purpose flour, granulated sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, mix the mashed sweet potatoes, melted butter, honey, eggs, and buttermilk until well combined.
- Add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to overmix.
Step 4: Bake the Cornbread
- Pour the batter into the prepared baking pan and spread it evenly.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Let the cornbread cool in the pan for 10-15 minutes before slicing.
Step 5: Make the Honey Butter
- In a small bowl, mix the softened butter, honey, and a pinch of salt until smooth and creamy.
Step 6: Serve
- Serve the warm cornbread with a generous spread of honey butter. Enjoy!
Cooking Tips & Notes
- Sweet Potato Prep: You can make the mashed sweet potatoes in advance and store them in the refrigerator until ready to use.
- Buttermilk Substitute: If you don’t have buttermilk, you can make a substitute by adding 1/2 tablespoon of lemon juice or vinegar to 1/2 cup of milk and letting it sit for 5 minutes.
- Cast-Iron Skillet: Baking the cornbread in a cast-iron skillet gives it a crispy crust. Make sure to preheat the skillet in the oven before adding the batter for the best results.
Variations
- Spicy Honey Butter Cornbread: Add 1/4 teaspoon of cayenne pepper to the cornbread batter for a subtle kick and mix a pinch of cayenne into the honey butter for extra spice.
- Cheesy Sweet Potato Cornbread: Stir in 1 cup of shredded cheddar cheese to the batter for a cheesy twist.
- Maple Sweet Potato Cornbread: Replace the honey with pure maple syrup for a rich, maple flavor that pairs well with the sweet potatoes.
- Herbed Cornbread: Add 1 tablespoon of chopped fresh rosemary or thyme to the batter for a savory touch.
Frequently Asked Questions (FAQs)
1. Can I Use Canned Sweet Potatoes?
Yes, you can use canned sweet potatoes. Just make sure to drain them well and mash until smooth before adding to the batter.
2. How Do I Store Leftover Cornbread?
Store any leftover cornbread in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat in the oven or microwave before serving.
3. Can I Freeze Cornbread?
Yes, you can freeze cornbread. Wrap individual slices in plastic wrap and place them in a freezer-safe bag. Freeze for up to 3 months. Thaw at room temperature or reheat in the oven.
4. Can I Make This Cornbread Gluten-Free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Make sure the cornmeal is also gluten-free.
Serving Suggestions
- Chili: Serve this sweet potato cornbread with a bowl of hearty chili for a comforting meal.
- Roast Chicken: Pair with roast chicken and vegetables for a balanced dinner.
- Breakfast: Enjoy a slice for breakfast with a pat of honey butter and a cup of coffee or tea.
- Salad: Serve alongside a fresh green salad for a light and satisfying lunch.
Honey Butter Sweet Potato Cornbread is a delicious twist on traditional cornbread, combining the sweetness of honey and sweet potatoes with a buttery, tender crumb. Perfect as a side dish or on its own, this cornbread is sure to become a favorite in your home. Whether you’re making it for a holiday dinner, a cozy family meal, or just because, this recipe is easy to prepare and always delivers amazing flavor. Give it a try, and enjoy the comforting taste of sweet potato cornbread with honey butter!
