This Honey Butter Sweet Potato Cornbread is a deliciously moist and tender twist on classic cornbread, with sweet potatoes and honey adding a hint of natural sweetness. Let’s take a look at the ingredients you’ll need for this comforting recipe.
INGREDIENTS
- 1 cup mashed sweet potatoes: Adds moisture, natural sweetness, and a soft texture to the cornbread.
- 1 cup yellow cornmeal: Provides the signature flavor and texture of traditional cornbread.
- 1 cup all-purpose flour: Balances the cornmeal, giving the cornbread a soft crumb.
- 1/4 cup honey: Sweetens the cornbread and enhances the flavor of the sweet potatoes.
- 1 tablespoon baking powder: Helps the cornbread rise and become fluffy.
- 1/2 teaspoon salt: Balances the sweetness and enhances overall flavor.
- 2 large eggs: Binds the ingredients together and contributes to the cornbread’s structure.
- 1/2 cup melted butter: Adds richness and a buttery flavor to the cornbread.
- 1 cup buttermilk: Keeps the cornbread tender and moist, adding a slight tang.
- 1/4 cup honey (for the butter): Used to make the honey butter spread.
- 1/2 cup softened butter (for the butter): Mixed with honey for a creamy, sweet spread.
INSTRUCTIONS
- Step 1:
- Preheat your oven to 375°F (190°C). Grease or line a baking dish to prepare it for the cornbread batter.
- Step 2:
- In a large mixing bowl, combine the dry ingredients: cornmeal, flour, baking powder, and salt. Stir to evenly distribute the baking powder and salt throughout the flour and cornmeal mixture.
- Step 3:
- In a separate bowl, mix together the mashed sweet potatoes, eggs, melted butter, and buttermilk until smooth. Make sure the sweet potatoes are well mashed for a uniform texture in the batter.
- Step 4:
- Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Avoid overmixing, as this can lead to dense cornbread.
- Step 5:
- Pour the batter into the prepared baking dish and smooth the top with a spatula for even baking.
- Step 6:
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown.
- Step 7:
- While the cornbread is baking, prepare the honey butter by mixing the softened butter and honey in a small bowl until well blended.
- Step 8:
- Once baked, allow the cornbread to cool slightly. Serve warm with a generous spread of honey butter for a deliciously sweet finish.
Serving and Storage Tips
- Serve this Honey Butter Sweet Potato Cornbread warm, straight from the oven, with a generous spread of homemade honey butter.
- For a comforting meal, pair it with hearty soups, stews, or chili.
- Store any leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
- To reheat, warm individual slices in the microwave for about 10-15 seconds or in the oven at 300°F for a few minutes.
Helpful Notes
- Using buttermilk helps keep the cornbread tender and adds a slight tang that complements the sweetness.
- Adjust the sweetness by increasing or decreasing the honey to your preference.
- If you don't have sweet potatoes, canned pumpkin can be a substitute, though it will alter the flavor slightly.
Tips from well-known chefs
- Chef Carla Hall recommends mashing the sweet potatoes very finely to avoid lumps in the batter.
- Chef Ree Drummond suggests adding a touch of cinnamon to enhance the sweet potato flavor.
- Chef Bobby Flay advises using high-quality honey for the best honey butter flavor.