Discover the delightful flavors of Honey Butter Sweet Potato Cornbread! This scrumptious recipe combines the rich sweetness of mashed sweet potatoes with beautifully balanced honey and butter to create a treat that’s perfect for any occasion. Whether it’s a cozy family dinner or a festive gathering, this cornbread is not only simple to make but also customizable to suit any palate.
Recipe Information
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 8
Difficulty Level: Easy
Nutrition Information (per serving)
Calories: 220
Protein: 4 g
Carbohydrates: 35 g
Fat: 9 g
Fiber: 2 g
Sugar: 9 g
Sodium: 180 mg
Why Make Honey Butter Sweet Potato Cornbread
Honey Butter Sweet Potato Cornbread is more than just a side dish; it’s a wholesome addition to any meal. Packed with vitamins from sweet potatoes, this cornbread is a delightful way to incorporate nutrition into your diet. The natural sweetness from honey and sweet potatoes makes it a great alternative to traditional cornbread, giving it a unique twist that can complement savory dishes beautifully. Plus, it’s versatile—enjoy it warm with butter, or try pairing it with soups, salads, or even your favorite grilled proteins.
How to Make Honey Butter Sweet Potato Cornbread Step by Step
Ingredients
Mashed Sweet Potato: 1 cup (from about 1 medium potato)
Cornmeal: 1 cup
All-Purpose Flour: 1 cup
Baking Powder: 1 tablespoon
Salt: 1/2 teaspoon
Cinnamon: 1/2 teaspoon
Milk: 3/4 cup
Eggs: 2 large
Butter (melted): 1/2 cup
Honey: 1/3 cup
Vanilla Extract: 1 teaspoon
Butter (for glaze): 3 tablespoons
Honey (for glaze): 2 tablespoons
Directions
Preheat oven to 375°F (190°C). If using a cast-iron skillet, place it in the oven to heat. In one bowl, whisk together cornmeal, flour, baking powder, salt, and cinnamon. In another bowl, mix mashed sweet potato, eggs, milk, melted butter, honey, and vanilla. Remove hot skillet and grease it lightly or grease a 9-inch baking dish with butter or oil. Pour the wet ingredients into the dry ingredients, stir just until combined, and pour into the prepared pan or skillet. Bake for 25–30 minutes or until golden and a toothpick comes out clean. Melt 3 tablespoons of butter with 2 tablespoons of honey and brush over warm cornbread. Slice warm and serve with extra honey butter if desired.
How to Serve Honey Butter Sweet Potato Cornbread
Honey Butter Sweet Potato Cornbread pairs wonderfully with chili or hearty soups, adding a warm and sweet contrast to spicy flavors. Try serving it alongside a fresh garden salad for a refreshing meal. For an even more indulgent experience, spread it with a generous dollop of honey butter or serve it with a rich, creamy sauce.
How to Store Honey Butter Sweet Potato Cornbread
To keep your cornbread fresh, store it in an airtight container in the refrigerator for up to 5 days. Reheat individual slices in the microwave or toaster oven for a warm treat. For longer storage, consider freezing your cornbread in slices, wrapped tightly in plastic wrap and aluminum foil. It will last for up to 3 months in the freezer.
Expert Tips for Cooking Honey Butter Sweet Potato Cornbread
- For added moisture, use freshly mashed sweet potato instead of canned.
- Experiment with different types of flour, like whole wheat or gluten-free blends, for varied texture.
- Consider adding mix-ins like jalapeños, cheese, or cooked bacon for a savory twist.
- For a lighter version, substitute Greek yogurt for the eggs or butter.
- Always check your cornbread for doneness a few minutes before the recommended time to prevent overbaking.
Delicious Variations of Honey Butter Sweet Potato Cornbread
For a spicy kick, add diced jalapeños or pepper jack cheese. To brighten the flavor, incorporate orange zest or juice for a citrus twist. A herbed variation can be achieved by mixing in chopped fresh herbs like rosemary or thyme, perfect for complementing a savory meal.
Frequently Asked Questions about Honey Butter Sweet Potato Cornbread
What’s the best way to mash sweet potatoes?
Boil or roast the sweet potatoes until tender, then use a fork or potato masher to achieve a smooth consistency.
Can I use other sweeteners instead of honey?
Yes, maple syrup or agave nectar can be great alternatives for a different flavor profile.
How can I make this recipe vegan?
Replace the eggs with flax eggs, use plant-based milk, and substitute the butter with coconut oil or dairy-free butter.
What can I serve with cornbread?
Honey Butter Sweet Potato Cornbread is delicious with chili, roasted meats, or simply with a pat of butter.
Conclusion
Try your hand at making Honey Butter Sweet Potato Cornbread! This easy, flavorful recipe adds a unique twist to traditional cornbread, making it a delightful centerpiece for any meal. Whether enjoyed on its own or as a side, its warmth and sweetness are sure to be a hit with everyone.
Honey Butter Sweet Potato Cornbread
Ingredients
Dry Ingredients
- 1 cup Cornmeal
- 1 cup All-Purpose Flour
- 1 tablespoon Baking Powder
- 1/2 teaspoon Salt
- 1/2 teaspoon Cinnamon
Wet Ingredients
- 1 cup Mashed Sweet Potato (from about 1 medium potato)
- 3/4 cup Milk
- 2 large Eggs
- 1/2 cup Butter (melted)
- 1/3 cup Honey
- 1 teaspoon Vanilla Extract
Glaze Ingredients
- 3 tablespoons Butter (for glaze)
- 2 tablespoons Honey (for glaze)
Instructions
Preparation
- Preheat oven to 375°F (190°C). If using a cast-iron skillet, place it in the oven to heat.
- In one bowl, whisk together cornmeal, flour, baking powder, salt, and cinnamon.
- In another bowl, mix mashed sweet potato, eggs, milk, melted butter, honey, and vanilla.
- Remove hot skillet and grease it lightly or grease a 9-inch baking dish with butter or oil.
Baking
- Pour the wet ingredients into the dry ingredients, stir just until combined, and pour into the prepared pan or skillet.
- Bake for 25–30 minutes or until golden and a toothpick comes out clean.
- Melt 3 tablespoons of butter with 2 tablespoons of honey and brush over warm cornbread.
Serving
- Slice warm and serve with extra honey butter if desired.
