This Honey Butter Sweet Potato Cornbread is an irresistible twist on the classic cornbread, combining the natural sweetness of roasted sweet potatoes with the richness of honey butter. The soft and moist texture of the bread, paired with the warm, golden crust, makes it a perfect side dish for any meal or an ideal treat for a cozy gathering. With just the right balance of sweetness and savory, this cornbread will soon become a favorite in your kitchen!
Ingredients:
- 1 large sweet potato (about 1 cup mashed)
- 1 ½ cups cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ cup unsalted butter (melted)
- 1/3 cup honey
- 2 large eggs
- 1 cup buttermilk
- ¼ cup milk
- 1 teaspoon vanilla extract
- 1 tablespoon unsalted butter (for greasing the pan)
Instructions:
- Preheat the oven to 375°F (190°C). Grease an 8×8-inch baking dish or an equivalent size pan with 1 tablespoon of unsalted butter. Set it aside.
- Start by roasting the sweet potato. Pierce it with a fork and place it on a baking sheet. Roast in the preheated oven for about 45 minutes, or until the sweet potato is tender. Allow it to cool slightly before peeling and mashing it. You will need about 1 cup of mashed sweet potato for the cornbread.
- In a large mixing bowl, whisk together the cornmeal, all-purpose flour, baking powder, salt, cinnamon, and nutmeg. These dry ingredients will create the perfect base for your cornbread.
- In another bowl, combine the melted butter, honey, eggs, buttermilk, milk, and vanilla extract. Stir well until all the wet ingredients are fully blended together.
- Add the mashed sweet potato to the wet ingredients mixture. Stir until smooth, ensuring the sweet potato is evenly incorporated.
- Pour the wet mixture into the bowl with the dry ingredients and gently fold them together. Be careful not to overmix. Stir until just combined, and the batter is thick and slightly lumpy. It should have a slightly thicker consistency than pancake batter.
- Pour the batter into the prepared baking dish and spread it evenly using a spatula.
- Bake the cornbread in the preheated oven for 30-35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Once baked, remove the cornbread from the oven and allow it to cool for about 10 minutes before slicing.
- For the honey butter topping, whisk together ¼ cup of softened unsalted butter and 2 tablespoons of honey. Spread this sweet honey butter over the warm cornbread for an extra layer of flavor and richness.
- Slice and serve your Honey Butter Sweet Potato Cornbread warm. This cornbread pairs wonderfully with soups, stews, or as a stand-alone treat. Enjoy the sweet and savory goodness!
Conclusion: Honey Butter Sweet Potato Cornbread is more than just a side dish – it’s a flavor-packed treat that brings together the best of both worlds. The natural sweetness of roasted sweet potatoes combined with the honey butter topping makes each bite incredibly indulgent. Whether you’re serving it alongside a hearty meal or enjoying it as a snack, this cornbread will quickly become a beloved addition to your recipe collection.