Description
As a passionate home cook, I believe that food should not only nourish us but also bring joy to our busy lives. This is where my Honey Butter Sweet Potato Cornbread comes in—a delightful twist on a classic that’s perfect for any occasion. Imagine wrapping your hands around a warm piece of cornbread, the sweet aroma filling your kitchen. This recipe is a fantastic solution for those hectic weeknights or for impressing guests at your next gathering. With its rich flavors and a drizzle of honey butter, it’s the comfort food we all crave.
Ingredients
Scale
- 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 salt
- 1 cup buttermilk (or regular milk)
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 1/4 cup honey
- 1/2 cup unsalted butter, softened (for honey butter)
- 1/4 cup honey (for honey butter)
- 1/4 teaspoon salt (optional for honey butter)
Instructions
- Preheat the Oven: Start by preheating your oven to 375°F (190°C). Grease an 8-inch square baking dish or a cast-iron skillet.
- Prepare the Sweet Potatoes: If you haven’t done so, cook the sweet potato until tender. Mash it until smooth and set aside to cool slightly.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
- Combine Wet Ingredients: In a separate bowl, mix together the mashed sweet potatoes, buttermilk, melted butter, eggs, and honey until well combined.
- Combine Ingredients: Pour the wet mixture into the dry ingredients and stir until just combined. Be careful not to overmix.
- Bake the Cornbread: Pour the batter into the prepared baking dish or skillet and spread it evenly. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Prepare the Honey Butter: While the cornbread is baking, beat together the softened butter, honey, and salt (if using) in a small bowl until smooth and creamy.
- Cool and Serve: Once the cornbread is done, remove it from the oven and let it cool slightly. Serve warm, topped with honey butter.
- Enjoy: Your Honey Butter Sweet Potato Cornbread is ready to be enjoyed!
Notes
- Make sure not to overmix the batter to keep the cornbread fluffy.
- This cornbread can be stored in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 190
- Sugar: 10g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg