Honey Butter Sweet Potato Cornbread Recipe
Introduction
Honey Butter Sweet Potato Cornbread is a warm, comforting treat perfect for any meal or snack. The natural sweetness of sweet potatoes combined with honey butter creates a moist and flavorful cornbread that’s sure to please everyone at the table.
Ingredients
- 1 cup cornmeal
- 1 cup cooked and mashed sweet potato
- 1/4 cup butter, melted
- 2 tablespoons honey
- 2 large eggs
Instructions
- Step 1: Preheat your oven to 375°F (190°C). In a mixing bowl, combine the cornmeal, mashed sweet potato, melted butter, honey, and eggs. Stir until all ingredients are well incorporated into a smooth batter.
- Step 2: Pour the batter into a greased baking dish or cast-iron skillet. Bake for 25-30 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
- Step 3: When the cornbread is hot out of the oven, brush the top generously with additional honey butter for a glossy, flavorful finish. Serve warm.
Tips & Variations
- For extra moisture, substitute part of the butter with sour cream or Greek yogurt.
- Add a pinch of cinnamon or nutmeg to the batter for a subtle warm spice flavor.
- Use brown sugar instead of honey in the batter if you prefer a richer sweetness.
- Serve with chili or soup for a hearty meal.
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. Reheat gently in the microwave or oven before serving to restore its moist texture. You can also freeze cut pieces wrapped in foil for up to 2 months; thaw overnight in the fridge before reheating.
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 substitute. Just be sure to drain and mash it thoroughly before mixing it into the batter.
How do I make honey butter for brushing?
Mix softened butter with honey until smooth and spreadable. Adjust the ratio to your taste, typically about 2 parts butter to 1 part honey works nicely.
PrintHoney Butter Sweet Potato Cornbread Recipe
This Honey Butter Sweet Potato Cornbread is a moist, flavorful twist on classic cornbread, combining the natural sweetness of roasted sweet potatoes with golden honey butter. Perfect as a side dish for any meal, it offers a comforting balance of sweet and savory flavors baked to golden perfection.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Dry Ingredients
- 1 cup cornmeal
Wet Ingredients
- 1 cup cooked and mashed sweet potato
- 1/2 cup unsalted butter, melted
- 1/4 cup honey, plus extra for brushing
- 2 large eggs
Instructions
- Prepare the Batter: In a mixing bowl, combine the cornmeal and cooked mashed sweet potato. In a separate bowl, whisk together the melted butter, honey, and eggs until smooth. Gradually add the wet mixture to the dry ingredients, stirring until well combined to form a thick batter.
- Bake the Cornbread: Preheat your oven to 375°F (190°C). Pour the batter into a greased baking dish or cast iron skillet. Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Brush with Honey Butter: While the cornbread is still warm, melt a tablespoon of butter and mix it with a tablespoon of honey. Brush this honey butter mixture generously over the top of the cornbread for a glossy, sweet finish.
Notes
- Use cooked sweet potato that has been mashed smoothly for the best texture.
- The honey butter can be adjusted in sweetness to taste.
- For a nuttier flavor, substitute half of the butter with browned butter.
- This dish pairs wonderfully with chili or hearty soups.
- Leftover cornbread can be reheated or toasted for snacks.
Keywords: Honey Butter Sweet Potato Cornbread, sweet potato cornbread, honey butter cornbread, baked cornbread, sweet cornbread recipe
