Delicious Honey Butter Sweet Potato Cornbread Recipe

It’s that magical moment when aromas waft through the kitchen like a warm hug from grandma. Imagine biting into a slice of Honey Butter Sweet Potato Cornbread – it’s soft, buttery, and downright heavenly. The sweetness of the potatoes mingles with honey’s kiss, creating a flavor explosion that makes your taste buds dance!

Let me take you back to a cozy fall afternoon when I attempted this recipe for the first time. My kitchen turned into a mini bakery, and my dog watched expectantly as if he were my sous-chef. The first bite left me reminiscing about Sunday dinners filled with laughter and love – the kind that lingers long after the last crumb is gone.

I remember serving this cornbread at a family gathering; everyone went back for seconds (and thirds).

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Sweet Potatoes: Aim for medium-sized ones; they should be firm and free from blemishes for the best sweetness.
• All-Purpose Flour: Use unbleached all-purpose flour for better texture; it provides the perfect balance in this cornbread.
• Cornmeal: Opt for fine cornmeal to achieve that classic cornbread texture; it adds a lovely crunch.
• Baking Powder: Make sure it’s fresh for optimal rising; nobody wants flat cornbread!
• Honey: Use pure honey instead of processed varieties; the natural flavor elevates the sweetness beautifully.
• Eggs: Large eggs work best here; they add richness and moisture to your batter.
• Milk: Whole milk gives a creamier texture but feel free to use any milk you prefer.
• Butter: Melted unsalted butter is ideal; it enhances flavor without adding extra saltiness.
• Salt: Just a pinch brings out all the other flavors; don’t skip this essential ingredient!

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Preheat Your Oven : Preheat your oven to 400°F (200°C) while you gather your ingredients; this helps achieve that perfect golden crust.

Purée Those Potatoes : Boil or bake your sweet potatoes until tender. Once cooled slightly, mash them until smooth – no lumps allowed!

Combine Dry Ingredients : In a large bowl, whisk together flour, cornmeal, baking powder, and salt until evenly mixed; this ensures every bite has consistent flavor.

Melt and Mix : In another bowl, mix melted butter with honey until combined. Add eggs and milk while stirring gently – we want everything well blended!

Add Wet to Dry : Pour your wet mixture into the dry ingredients along with the mashed sweet potatoes. Fold gently until just combined to keep your bread light.

Bake It Up : Transfer your batter into a greased baking dish and smooth out the top. Bake for 25-30 minutes or until golden brown; you’ll know it’s done when you can poke it with a toothpick and it comes out clean.

Enjoying freshly baked Honey Butter Sweet Potato Cornbread straight from the oven is one of life’s greatest pleasures!

Perfecting the Cooking Process

Start by roasting the sweet potatoes until tender, then mash them before adding to your batter. Mix dry ingredients first and combine with wet ingredients gently to avoid overmixing.

Add Your Touch

Feel free to swap honey with maple syrup for a different flavor profile. Add chopped pecans or walnuts for a delightful crunch that complements the soft texture.

Storing & Reheating

Store leftover cornbread in an airtight container at room temperature for up to three days. Reheat slices in the microwave for 20 seconds or in the oven at 350°F for 10 minutes.

Creating this Honey Butter Sweet Potato Cornbread brought back memories of family dinners where laughter filled the air and everyone fought over the last piece.

FAQ

Can I use canned sweet potatoes instead of fresh?

Yes, just ensure you drain and mash them thoroughly before using.

How do I make my cornbread more moist?

Adding an extra tablespoon of honey or butter can enhance moisture significantly.

What can I serve with Honey Butter Sweet Potato Cornbread?

This cornbread pairs beautifully with soups, stews, or even as a breakfast item.

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Honey Butter Sweet Potato Cornbread

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• Author: Ava Mack
• Total Time: 45 minutes
• Yield: Serves approximately 8 slices 1x

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Description

This delightful Honey Butter Sweet Potato Cornbread combines the natural sweetness of sweet potatoes with rich honey, creating a fluffy and comforting treat perfect for any occasion.

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Ingredients

Scale 1x2x3x

• 2 medium sweet potatoes
• 1 cup all-purpose flour
• 1 cup fine cornmeal
• 1 tablespoon baking powder
• 1/4 cup pure honey
• 2 large eggs
• 1 cup whole milk
• 1/2 cup unsalted butter (melted)
• Pinch of salt

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Instructions

1. Preheat the oven to 400°F (200°C).
2. Boil or bake sweet potatoes until tender; mash until smooth.
3. In a large bowl, whisk together flour, cornmeal, baking powder, and salt.
4. In another bowl, mix melted butter and honey; add eggs and milk, stirring gently.
5. Combine wet and dry mixtures along with mashed sweet potatoes; fold gently.
6. Pour batter into a greased baking dish and smooth the top.
7. Bake for 25-30 minutes or until golden brown and a toothpick comes out clean.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice (75g)
• Calories: 210
• Sugar: 9g
• Sodium: 150mg
• Fat: 8g
• Saturated Fat: 5g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 50mg

Keywords: For added flavor, substitute honey with maple syrup or include chopped nuts for texture. To ensure moist cornbread, avoid overmixing the batter.