Honey Butter Sweet Potato Cornbread

Step 1: Roast and Mash the Sweet Potato

  1. Roast the Sweet Potato: Preheat your oven to 400°F (200°C). Pierce a large sweet potato several times with a fork, place it on a baking sheet, and roast for 45-60 minutes until soft.
  2. Mash the Sweet Potato: Once the sweet potato is cool enough to handle, peel off the skin and mash it in a bowl until smooth. Measure out 1 cup of mashed sweet potato and set aside.

Step 2: Prepare the Cornbread Batter

  1. Preheat Oven: Lower the oven temperature to 375°F (190°C). Grease an 8×8-inch baking dish or cast-iron skillet with butter or non-stick spray.
  2. Mix Dry Ingredients: In a large bowl, combine 1 cup cornmeal1 cup all-purpose flour1 tablespoon baking powder1/2 teaspoon baking soda, and 1/2 teaspoon salt. Whisk until well combined.
  3. Mix Wet Ingredients: In another bowl, combine the 1 cup mashed sweet potatoes1/2 cup melted butter1/2 cup honey2 large eggs, and 1 cup buttermilk. Whisk until smooth and well-blended.
  4. Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients. Gently fold together with a spatula until just combined. Avoid over-mixing to keep the cornbread tender.

Step 3: Bake the Cornbread

  1. Pour into Dish: Pour the batter into the prepared baking dish or skillet, spreading it evenly with a spatula.
  2. Bake: Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
  3. Cool Slightly: Allow the cornbread to cool in the pan for about 5-10 minutes before slicing.

Step 4: Prepare the Honey Butter

  1. Mix Honey Butter: In a small bowl, combine 1/4 cup softened butter with 2 tablespoons honey and a pinch of salt (if desired). Stir until smooth and creamy.
  2. Serve with Cornbread: Spread a generous layer of honey butter on each slice, or serve it on the side for guests to add themselves.

Tips for Perfect Honey Butter Sweet Potato Cornbread

  • Make It Sweeter: If you prefer a sweeter cornbread, add an extra tablespoon of honey to the batter.
  • Use Fresh Sweet Potato: Freshly roasted sweet potatoes add depth and natural sweetness, but canned sweet potato purée can be a time-saving substitute.
  • Buttermilk Substitute: If you don’t have buttermilk, make your own by mixing 1 cup of milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for a few minutes before adding to the batter.
  • Leftovers: Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week. Reheat in the oven or microwave and enjoy with honey butter.

Serving Suggestions

This Honey Butter Sweet Potato Cornbread pairs beautifully with hearty dishes like chili, roast chicken, or soups. For a Southern-inspired breakfast, serve it with eggs, sausage, or a spread of jams and preserves.

This exclusive recipe not only guides your visitors through each step but also includes valuable tips and serving ideas to keep them engaged. Enjoy making and sharing this delicious and unique cornbread!

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