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Honey Butter Sweet Potato Cornbread Recipe

Honey Butter Sweet Potato Cornbread Recipe

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

  1. 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

  1. 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

  1. In a large mixing bowl, whisk together the cornmeal, all-purpose flour, granulated sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
  2. In another bowl, mix the mashed sweet potatoes, melted butter, honey, eggs, and buttermilk until well combined.
  3. Add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to overmix.

Step 4: Bake the Cornbread

  1. Pour the batter into the prepared baking pan and spread it evenly.
  2. 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.
  3. Let the cornbread cool in the pan for 10-15 minutes before slicing.

Step 5: Make the Honey Butter

  1. In a small bowl, mix the softened butter, honey, and a pinch of salt until smooth and creamy.

Step 6: Serve

  1. 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!