As the leaves turn golden and the air gets crisp, there’s something irresistibly comforting about indulging in a piece of freshly baked cornbread. The Honey Butter Sweet Potato Cornbread, a delightful variation on the classic, boasts a rich, tender texture and the subtle sweetness of roasted sweet potatoes that sets it apart. Perfectly moist with a delectable golden crust, this recipe is the ultimate comfort food side dish, ready to warm your heart and palate. Imagine a bite of this fall-inspired treat, topped with a smooth honey butter glaze that elevates its flavor profile, making every piece unforgettable. Whether you’re serving it alongside a holiday spread or enjoying it with a mug of hot tea, this cornbread radiates welcoming warmth and homestyle bliss.
Why You’ll Love This Honey Butter Sweet Potato Cornbread
Here’s why this recipe deserves a spot in your cooking repertoire:
- Combines the classic cornbread comfort with the subtle sweetness of sweet potatoes.
- The honey butter glaze adds a decadent touch, enhancing the overall flavor.
- Moist and golden, offering the perfect balance of texture and taste.
- Easy to make and perfect for family gatherings, potlucks, or as a standalone treat.
Preparation Phase & Tools to Use
To ensure an effortless cooking experience, prepare your kitchen and workspace before diving into the recipe. Start by preheating your oven to 375°F (190°C). If you choose to utilize a cast-iron skillet for that extra crispy edge, place it in the oven as it heats. This helps achieve an evenly baked cornbread. Gather your ingredients and necessary tools, including mixing bowls for wet and dry ingredients, a whisk, and a 9-inch baking dish or the cast-iron skillet mentioned earlier. Greasing your baking vessel is key, whether with butter or oil, to prevent sticking and ensure easy release post-baking.
Ingredients
- 1 cup Mashed Sweet Potato (from about 1 medium potato)
- 1 cup Cornmeal
- 1 cup All-Purpose Flour
- 1 tablespoon Baking Powder
- 1/2 teaspoon Salt
- 1/2 teaspoon Cinnamon
- 3/4 cup Milk
- 2 large Eggs
- 1/2 cup Butter (melted)
- 1/3 cup Honey
- 1 teaspoon Vanilla Extract
- 3 tablespoons Butter (for glaze)
- 2 tablespoons Honey (for glaze)
Instructions
Step 1: Heat and Prepare
Preheat your oven to 375°F (190°C). If using a cast-iron skillet, place it in the oven to heat thoroughly. The preheating will ensure your cornbread develops a lovely, crispy crust.
Step 2: Mix the Ingredients
In one bowl, whisk together the cornmeal, flour, baking powder, salt, and cinnamon. In a separate bowl, blend the mashed sweet potato, eggs, milk, melted butter, honey, and vanilla extract until smooth and well-integrated.
Step 3: Prepare Your Cooking Vessel
Carefully remove the heated cast-iron skillet from the oven or alternatively use a 9-inch baking dish. Grease it lightly with butter or oil to prevent the cornbread from sticking.
Step 4: Combine and Bake
Gently fold the wet ingredients into the dry until just combined. Pour the batter into your prepared baking dish or skillet. Bake for approximately 25 to 30 minutes or until the cornbread is golden and a toothpick inserted into the center comes out clean.
Step 5: Glaze and Serve
While the cornbread is baking, melt 3 tablespoons of butter with 2 tablespoons of honey. Once the cornbread is done, brush this luscious glaze over the top while still warm. Slice and serve with additional honey butter, if desired.
Variations
- Protein: Incorporate chopped nuts like pecans or walnuts for a nutty texture and added protein.
- Vegetables: Add finely chopped green onions or jalapeños for a spicy kick that pairs well with the sweetness.
- Spices: Enhance the flavors with a pinch of nutmeg or cardamom for a warm spiced finish.
Cooking Notes
- Sift the dry ingredients to ensure a smooth and lump-free batter.
- For a richer flavor, you can substitute part of the milk with cream.
- If you prefer a sweeter cornbread, increase the honey in the batter by an additional tablespoon.
Serving Suggestions
- Pair with a dollop of whipped cream or a scoop of vanilla bean ice cream for dessert.
- Serve alongside savory dishes like chili, stew, or roasted meats for a balanced meal.
Tips
- Ensure the mashed sweet potato is cool before mixing it with the eggs to avoid scrambling.
- Do not overmix the batter as it can result in a tough crumb.
- Allow the cornbread to rest briefly before serving to let flavors meld beautifully.
Prep Time, Cook Time, Total Time
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Nutritional Information
- Calories: Approximately 260 per serving
- Protein: 5g per serving
- Sodium: 320mg per serving
FAQs
Can I use canned sweet potato puree?
Yes, canned sweet potato puree can substitute fresh mashed sweet potatoes. Ensure it’s unsweetened to maintain the recipe balance.
What’s the best way to mash sweet potatoes?
Bake or boil sweet potatoes until soft, then mash with a potato masher or fork to eliminate large chunks.
Can I make this cornbread gluten-free?
Substitute the all-purpose flour with a gluten-free flour blend to accommodate dietary preferences.
How should leftovers be stored?
Store any leftover cornbread in an airtight container at room temperature for up to three days, or refrigerate to extend freshness.
Conclusion
Incorporating Honey Butter Sweet Potato Cornbread into your culinary repertoire guarantees a delightful addition to your dining table. Its rich flavor and moist texture, paired with the exquisite honey butter glaze, make it a standout dish for any occasion. Whether you’re savoring it warm from the oven or reheating leftovers, this cornbread brings a sense of comfort and joy to every bite. Dive into the simplicity and depth of flavors, and feel free to explore the variations and serving suggestions to truly make it your own. Don’t forget to share your experience, leave comments, or try out creative variations to enjoy this delicious dish in new ways.
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Honey Butter Sweet Potato Cornbread
- Total Time: 45 minutes
- Yield: 8 servings 1x
Description
A delightful variation on the classic cornbread with sweet potatoes and honey butter glaze.
Ingredients
- 1 cup Mashed Sweet Potato (from about 1 medium potato)
- 1 cup Cornmeal
- 1 cup All-Purpose Flour
- 1 tablespoon Baking Powder
- 1/2 teaspoon Salt
- 1/2 teaspoon Cinnamon
- 3/4 cup Milk
- 2 large Eggs
- 1/2 cup Butter (melted)
- 1/3 cup Honey
- 1 teaspoon Vanilla Extract
- 3 tablespoons Butter (for glaze)
- 2 tablespoons Honey (for glaze)
Instructions
- Preheat your oven to 375°F (190°C). If using a cast-iron skillet, place it in the oven to heat thoroughly.
- In one bowl, whisk together the cornmeal, flour, baking powder, salt, and cinnamon. In a separate bowl, blend the mashed sweet potato, eggs, milk, melted butter, honey, and vanilla extract until smooth.
- Grease the heated skillet or baking dish lightly with butter or oil.
- Gently fold wet ingredients into the dry until combined. Pour into the prepared dish and bake for 25-30 minutes.
- While baking, melt butter and honey for the glaze. Brush over cornbread once done and serve warm.
Notes
Allow the cornbread to rest briefly before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
Nutrition
- Calories: 260 kcal
- Sodium: 320 mg
- Protein: 5 g