Honey Butter Sweet Potato Cornbread Recipe
Introduction
Honey Butter Sweet Potato Cornbread is a cozy, sweet twist on classic cornbread. Combining the natural sweetness of sweet potatoes with smooth honey butter, it’s perfect for comforting breakfasts or alongside savory meals.
Ingredients
- 1 cup cornmeal
- 1 cup cooked and mashed sweet potato
- 4 tablespoons butter, softened
- 3 tablespoons honey
- 2 large eggs
Instructions
- Step 1: Preheat your oven to 375°F (190°C). In a medium bowl, combine the cornmeal, mashed sweet potato, eggs, and half of the softened butter. Mix thoroughly until you get a smooth batter.
- Step 2: Pour the batter into a greased baking dish and bake for about 25 to 30 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
- Step 3: While the cornbread is still warm, melt the remaining butter and mix it with the honey. Brush this honey butter generously over the top for a glossy, sweet finish.
Tips & Variations
- For extra moisture and flavor, try adding a teaspoon of cinnamon or nutmeg to the batter.
- You can swap honey for maple syrup if you prefer a different sweetness profile.
- If you want a bit of texture, mix in some chopped pecans or walnuts before baking.
Storage
Store leftover cornbread in an airtight container at room temperature for up to two days. For longer storage, refrigerate for up to a week or freeze for up to three months. To reheat, warm slices in a toaster oven or microwave until heated through.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned sweet potato instead of fresh?
Yes, canned sweet potato works well as a convenient alternative. Just be sure to drain it well and mash thoroughly before adding to the batter.
Can I make this cornbread vegan?
To make it vegan, substitute the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and use a plant-based butter alternative. Use maple syrup if avoiding honey.
PrintHoney Butter Sweet Potato Cornbread Recipe
Honey Butter Sweet Potato Cornbread is a moist and flavorful twist on classic cornbread, incorporating creamy sweet potatoes and a luscious honey butter glaze. Perfect as a side dish for comforting meals or enjoyed on its own as a sweet treat.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Dry Ingredients
- 1 cup cornmeal
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup cooked and mashed sweet potato
- 2 large eggs
- 1/4 cup melted butter, plus extra for brushing
- 1/4 cup honey, plus extra for brushing
- 1/2 cup milk
Instructions
- Prepare the Batter: In a large bowl, combine the cornmeal, baking powder, and salt. In another bowl, mix the mashed sweet potato, eggs, melted butter, honey, and milk until smooth. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Bake the Cornbread: Preheat your oven to 375°F (190°C). Grease an 8×8-inch baking dish or a cast-iron skillet. Pour the batter into the prepared dish and bake for 25-30 minutes, or until the top is golden and a toothpick inserted comes out clean.
- Apply Honey Butter Glaze: While the cornbread is still warm, melt some additional butter and mix it with honey. Brush this honey butter generously over the top of the cornbread to add a glossy finish and extra sweetness.
- Serve: Allow the cornbread to cool slightly before slicing. Serve warm for the best flavor experience.
Notes
- You can substitute light brown sugar for honey in the batter if preferred.
- For a dairy-free option, use non-dairy butter and milk.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat slices briefly in a toaster oven or microwave and reapply honey butter for freshness.
Keywords: sweet potato cornbread, honey butter cornbread, sweet potato recipes, cornbread, baking, southern cornbread, side dish
