Honey Butter Sweet Potato Cornbread Recipe

Honey Butter Sweet Potato Cornbread Recipe

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This moist and flavorful cornbread combines the sweetness of sweet potato and honey with the comforting texture of cornbread. Perfect as a side dish, snack, or even dessert.

Ingredients:

  • For the Cornbread:
    • 1 cup yellow 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 cup cooked and mashed sweet potato (about 1 medium sweet potato)
    • 1 cup buttermilk
    • 1/2 cup melted unsalted butter
    • 2 large eggs
    • 1/4 cup honey
  • For the Honey Butter:
    • 1/2 cup (1 stick) unsalted butter, softened
    • 2-3 tablespoons honey

Instructions:

  1. Prepare the Sweet Potato:
    • Preheat oven to 400°F (200°C).
    • Pierce the sweet potato several times with a fork.
    • Bake for 45-60 minutes, or until tender.
    • Let it cool, then peel and mash it until smooth.
  2. Mix Dry Ingredients:
    • In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
  3. Mix Wet Ingredients:
    • In a separate bowl, whisk together the mashed sweet potato, buttermilk, melted butter, eggs, and honey.
  4. Combine Wet and Dry:
    • Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
  5. Bake the Cornbread:
    • Grease a 9-inch square baking dish or a 9-inch cast-iron skillet.
    • Pour the batter into the prepared dish.
    • Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
    • Let cool slightly before cutting.
  6. Prepare the Honey Butter:
    • While the cornbread is baking or cooling, in a small bowl, cream the softened butter with the honey until light and fluffy.
  7. Serve:
    • Cut the cornbread into squares.
    • Serve warm with a generous dollop of honey butter.

Tips and Variations:

  • For a spicier cornbread, add 1/4 teaspoon of cayenne pepper to the dry ingredients.
  • You can use canned sweet potato puree if you don’t have fresh sweet potatoes.
  • For extra sweetness, drizzle additional honey over the cornbread before serving.
  • For a rustic look, use a cast iron skillet.
  • For a bit of texture, add 1/2 cup of corn kernels to the batter.
  • If you dont have buttermilk, you can make your own by adding one tablespoon of white vinegar or lemon juice to a cup of milk, and letting it sit for five minutes.

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