Honey Butter Sweet Potato Cornbread Recipe

Honey Butter Sweet Potato Cornbread is the ultimate comfort food that combines the natural sweetness of sweet potatoes with the rich, buttery flavor of honey butter. This recipe is perfect for holiday dinners, family gatherings, or even as a unique side dish for your weeknight meals. The moist, tender crumb and slightly crispy edges make it a crowd-pleaser.

Whether you’re a seasoned baker or a beginner, this step-by-step guide will help you create a delicious Honey Butter Sweet Potato Cornbread that’s sure to impress.

Recipe Preparation Equipment

Before you start, make sure you have the following equipment:

• 9-inch cast-iron skillet or baking pan
• Mixing bowls (large and medium)
• Whisk
• Spatula
• Measuring cups and spoons
• Fork or potato masher
• Oven

Ingredients

Here’s what you’ll need to prepare Honey Butter Sweet Potato Cornbread:

For the Cornbread:

• 1 cup mashed sweet potato (about 1 medium sweet potato)
• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon (optional)
• 1/4 teaspoon nutmeg (optional)
• 2 large eggs
• 1 cup buttermilk
• 1/4 cup unsalted butter, melted
• 1/4 cup honey

For the Honey Butter Glaze:

• 1/4 cup unsalted butter, softened
• 2 tablespoons honey
• 1/4 teaspoon salt

How to Make Easy Honey Butter Sweet Potato Cornbread Step-by-Step ?

Step 1: Prepare the Sweet Potato

1. Preheat your oven to 400°F (200°C).
2. Pierce a medium sweet potato with a fork and bake it for 45-50 minutes until tender.
3. Once cooled, peel the skin and mash the sweet potato with a fork or potato masher until smooth. Measure out 1 cup of mashed sweet potato.

Step 2: Mix Dry Ingredients

1. In a large mixing bowl, whisk together 1 cup cornmeal, 1 cup all-purpose flour, 1/2 cup sugar, 1 tablespoon baking powder, 1/2 teaspoon salt, and optional spices (cinnamon and nutmeg).

Step 3: Combine Wet Ingredients

1. In a medium bowl, whisk 2 eggs, 1 cup buttermilk, 1/4 cup melted butter, and 1/4 cup honey until well combined.
2. Add the 1 cup of mashed sweet potato to the wet mixture and mix until smooth.

Step 4: Combine Wet and Dry Ingredients

1. Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just combined. Do not overmix.

Step 5: Bake the Cornbread

1. Heat a 9-inch cast-iron skillet in the oven for 5 minutes.
2. Carefully remove the skillet and add a tablespoon of butter, swirling to coat the bottom and sides.
3. Pour the batter into the skillet and smooth the top with a spatula.
4. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.

Step 6: Prepare the Honey Butter Glaze

1. While the cornbread bakes, mix 1/4 cup softened butter, 2 tablespoons honey, and 1/4 teaspoon salt in a small bowl until smooth.
2. Once the cornbread is out of the oven, brush the honey butter glaze over the top while it’s still warm.

Variations

1. Spicy Twist: Add 1/4 teaspoon of cayenne pepper to the dry ingredients for a spicy kick.
2. Cheesy Cornbread: Fold in 1/2 cup shredded cheddar cheese into the batter before baking.
3. Gluten-Free Option: Replace all-purpose flour with a gluten-free flour blend.
4. Vegan Version: Use flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg) and replace buttermilk with almond milk mixed with 1 tablespoon vinegar.

Cooking Notes

• Sweet Potato Texture: Ensure the sweet potato is well-mashed and free of lumps for a smooth batter.
• Buttermilk Substitute: If you don’t have buttermilk, mix 1 cup milk with 1 tablespoon lemon juice or vinegar and let it sit for 5 minutes.
• Skillet vs. Baking Pan: A cast-iron skillet gives the cornbread a crispy crust, but a regular baking pan works too.

Serving Suggestions

Serve Honey Butter Sweet Potato Cornbread warm with a dollop of honey butter or a drizzle of extra honey. It pairs perfectly with chili, roasted meats, or a fresh green salad. For breakfast, enjoy it with a cup of coffee or tea.

Helpful Tips

1. Room Temperature Ingredients: Ensure eggs and buttermilk are at room temperature for even mixing.
2. Don’t Overmix: Overmixing can lead to dense cornbread. Mix until just combined.
3. Test for Doneness: Insert a toothpick into the center – if it comes out clean, the cornbread is ready.
4. Storage: Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.

Tips for the Best Honey Butter Sweet Potato Cornbread

• Use fresh, high-quality honey for the best flavor.
• For extra sweetness, sprinkle a tablespoon of sugar on top before baking.
• Let the cornbread cool for 10 minutes before slicing to maintain its structure.

Similar recipes you may also like :

• Hawaiian Roll French Toast Bake Recipe
• Soft & Chewy Oatmeal Cream Pie Cookies
• Easy Sweetened Condensed Milk Bread Recipe

FAQs

1. Can I use canned sweet potato?
Yes, you can use canned sweet potato puree. Ensure it’s unsweetened and drain any excess liquid.

2. Can I make this ahead of time?
Yes, you can prepare the batter a day in advance and store it in the fridge. Bake it just before serving.

3. Can I freeze this cornbread?
Absolutely! Wrap it tightly in plastic wrap and freeze for up to 2 months. Thaw at room temperature before reheating.

Conclusion

Honey Butter Sweet Potato Cornbread is a delightful twist on traditional cornbread, offering a perfect balance of sweetness and richness. With its moist texture and irresistible honey butter glaze, it’s a recipe that will quickly become a family favorite. Follow this detailed guide to create a dish that’s not only delicious but also visually stunning.

Happy baking!

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