How To Make The Most Delicious Honey Butter Sweet Potato Cornbread Ever Recipe

Introduction

This honey butter sweet potato cornbread is a delicious twist on a classic favorite. Moist, tender, and subtly sweet, it pairs perfectly with a homemade honey butter for an irresistible treat. Perfect for any meal or snack, it’s sure to become a household favorite.

Ingredients

• 1 cup mashed sweet potatoes
• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1/4 cup honey (for the cornbread)
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 2 large eggs
• 1/2 cup melted butter
• 1 cup buttermilk
• 1/4 cup honey (for the honey butter)
• 1/2 cup softened butter (for the honey butter)

Instructions

1. Step 1: Preheat the oven to 375°F (190°C) and grease a baking dish.
2. Step 2: In a mixing bowl, whisk together the cornmeal, flour, baking powder, and salt.
3. Step 3: In a separate bowl, mix the mashed sweet potatoes, eggs, melted butter, and buttermilk until well combined.
4. Step 4: Gently combine the wet and dry ingredients, stirring until just mixed.
5. Step 5: Pour the batter into the prepared baking dish and spread evenly.
6. Step 6: Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean.
7. Step 7: Meanwhile, mix the softened butter with honey to make the honey butter.
8. Step 8: Let the cornbread cool slightly, then serve warm with a generous spread of honey butter.

Tips & Variations

• For extra moisture, add a tablespoon of sour cream or Greek yogurt to the wet ingredients.
• Use dark or light brown sugar instead of honey in the cornbread for a different depth of sweetness.
• Add a pinch of cinnamon or nutmeg for a warm, spiced flavor.
• Try mixing in some chopped pecans or walnuts for added texture.

Storage

Store leftover cornbread in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To reheat, warm slices gently in the microwave or oven. The honey butter can be stored separately in the fridge and softened before serving again.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned sweet potatoes for this recipe?

Yes, canned sweet potatoes work fine as a shortcut. Just make sure to drain them well and mash thoroughly before using.

Can I make this cornbread gluten-free?

To make gluten-free cornbread, substitute the all-purpose flour with a gluten-free flour blend. Ensure the blend is suitable for baking for best results.

How To Make The Most Delicious Honey Butter Sweet Potato Cornbread Ever Recipe

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Discover the perfect balance of sweet and savory with this Honey Butter Sweet Potato Cornbread recipe. Moist and tender from mashed sweet potatoes, sweetened naturally with honey, and enriched with creamy honey butter, this cornbread is an irresistible side dish or snack that combines the comforting flavors of Southern cooking with a delightful twist.

• Author: mia
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 9 servings 1x
• Category: Bread
• Method: Baking
• Cuisine: Southern American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cornbread

• 1 cup mashed sweet potatoes
• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1/4 cup honey
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 2 large eggs
• 1/2 cup melted butter
• 1 cup buttermilk

Honey Butter

• 1/4 cup honey
• 1/2 cup softened butter

Instructions

1. Preheat Oven and Prepare Dish: Preheat your oven to 375°F (190°C) and grease a baking dish to prevent sticking and ensure even baking.
2. Mix Dry Ingredients: In a large mixing bowl, whisk together the cornmeal, all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and salt.
3. Combine Wet Ingredients: In a separate bowl, mix the mashed sweet potatoes, eggs, melted butter, and buttermilk until the mixture is smooth and cohesive.
4. Combine Wet and Dry Mixtures: Gently fold the wet ingredients into the dry ingredients, stirring until just combined to prevent overmixing and maintain a tender crumb.
5. Pour Batter into Dish: Transfer the batter to the prepared baking dish and spread it evenly to ensure uniform cooking.
6. Bake the Cornbread: Place the dish in the preheated oven and bake for 25–30 minutes. Test doneness by inserting a toothpick into the center; it should come out clean when ready.
7. Prepare Honey Butter: While the cornbread bakes, mix softened butter with honey until smooth and creamy to create a sweet, spreadable topping.
8. Serve: Allow the cornbread to cool slightly after baking. Serve warm with a generous spread of the homemade honey butter to enhance flavor and moisture.

Notes

• For extra moisture, you can add an additional tablespoon of melted butter to the batter if desired.
• Be careful not to overmix the batter to keep your cornbread light and fluffy.
• If buttermilk is not available, you can substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and letting it sit for 5 minutes.
• Serve the cornbread warm for the best texture and flavor experience.
• This recipe can be doubled for larger gatherings and baked in a larger pan, increasing bake time slightly.

Keywords: honey butter, sweet potato cornbread, homemade cornbread, sweet potato recipe, southern cornbread, baking recipe