Fall is the perfect time to enjoy warm, comforting recipes, and Honey Butter Sweet Potato Cornbread fits the bill perfectly. This delightful dish combines the natural sweetness of sweet potatoes with a rich, buttery cornbread base, topped with a luscious honey butter that will make your taste buds sing. Whether you’re preparing for Thanksgiving dinner or simply looking for a delicious side to complement your autumn meals, this cornbread is sure to impress.
Ingredients:
For the Cornbread:
1 cup mashed sweet potatoes (about 1 medium sweet potato, cooked and mashed)
1 cup cornmeal
1/2 cup granulated sugar
1 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon (optional)
2 large eggs
1/2 cup milk
1/4 cup melted butter
1/4 cup honey
For the Honey Butter Topping:
1/4 cup unsalted butter, softened
2 tablespoons honey
Pinch of cinnamon (optional)
Directions:
Prepare the Oven and Pan:
Start by preheating your oven to 375°F (190°C). Grease an 8×8-inch baking pan or line it with parchment paper for easy removal.
Mix Dry Ingredients:
In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, salt, and cinnamon (if using). This dry mixture will provide the base for your cornbread.
Combine Wet Ingredients:
In a separate bowl, whisk together the mashed sweet potato, eggs, milk, melted butter, and honey until smooth. This mixture brings moisture and flavor to the cornbread.
Combine Mixtures:
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix, as this can lead to a denser texture.
Bake:
Pour the batter into your prepared baking pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. The golden brown top will be your cue that it’s ready!
Prepare Honey Butter:
While the cornbread is baking, mix the softened butter, honey, and a pinch of cinnamon in a small bowl until smooth and creamy. This topping adds a sweet finishing touch to your cornbread.
Serve:
Once baked, let the cornbread cool slightly before spreading it with the honey butter. Cut into squares and enjoy warm!
Serving Tips:
Warm It Up: Serve the cornbread warm for the best flavor and texture. You can reheat it in the oven at a low temperature (about 300°F or 150°C) for 10–15 minutes.
Pair with Dishes: This cornbread complements a variety of dishes, especially hearty soups, stews, and roasted meats. It also pairs wonderfully with savory sides like collard greens or a fresh salad.
Honey Butter Drizzle: For an extra touch of sweetness, drizzle additional honey butter over the top before serving. You can also offer it on the side for guests to add as they like.
Presentation: Cut the cornbread into squares or triangles for serving. Consider placing it on a rustic wooden board or in a basket lined with a cloth for a cozy presentation.
Garnish: Add a sprinkle of chopped herbs, like chives or parsley, on top of the cornbread for a pop of color and flavor.
Storage Tips:
Cool Before Storing: Allow the cornbread to cool completely before storing to prevent moisture buildup, which can make it soggy.
Refrigeration: Store any leftover cornbread in an airtight container in the refrigerator for up to 3 days. Make sure to separate layers with parchment paper if you stack them to avoid sticking.
Freezing: For longer storage, you can freeze the cornbread. Wrap it tightly in plastic wrap or aluminum foil, then place it in a freezer-safe bag or container. It will keep well in the freezer for up to 3 months.
Reheating from Frozen: To reheat frozen cornbread, thaw it in the refrigerator overnight and then warm it in the oven. You can also microwave individual pieces for a quick snack.
Refreshing Leftovers: If the cornbread seems dry after storage, consider adding a little extra honey butter or a splash of milk before reheating to help restore moisture.
Related Recipes:
FAQs:
Can I use canned sweet potatoes instead of fresh?
Yes, you can use canned sweet potatoes for this recipe. Just make sure to drain them well and mash them before adding them to the batter. Keep in mind that canned sweet potatoes may have added sugar, so you might want to adjust the sugar in the recipe accordingly.
Can I make this cornbread gluten-free?
Absolutely! To make this cornbread gluten-free, substitute the all-purpose flour with a gluten-free all-purpose flour blend. Make sure that the cornmeal you use is also gluten-free. The texture may vary slightly, but it should still be delicious.
How can I add more flavor to the cornbread?
You can enhance the flavor by adding ingredients such as shredded cheese, jalapeños, or chopped herbs like rosemary or thyme to the batter. Additionally, you can experiment with different spices, like nutmeg or ginger, for a unique twist.
How should I store leftover cornbread?
Allow the cornbread to cool completely before storing it in an airtight container in the refrigerator for up to 3 days. For longer storage, wrap it tightly and freeze it for up to 3 months. When ready to enjoy, thaw and reheat in the oven or microwave for the best results.
Conclusion:
This Honey Butter Sweet Potato Cornbread is a must-try for anyone looking to add a touch of sweetness to their fall meals. Perfect as a side dish for Thanksgiving or a comforting family dinner, it’s sure to become a favorite in your household. With its delightful flavor and easy preparation, you’ll want to make it again and again. Enjoy the warmth of this cornbread at your table this season!
📖 Recipe:
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Honey Butter Sweet Potato Cornbread
- Total Time: 45 minutes
- Yield: 9 servings
- Diet: Vegetarian
Description
Indulge in the delightful flavors of Honey Butter Sweet Potato Cornbread, a perfect blend of natural sweetness from mashed sweet potatoes and a rich, buttery cornbread. Topped with creamy honey butter, this moist and tender cornbread is an ideal side for fall meals and Thanksgiving feasts. Easy to make and irresistibly delicious, it’s sure to be a hit with family and friends!
Ingredients
Cornbread:
1 cup mashed sweet potatoes (about 1 medium sweet potato, cooked and mashed)
1 cup cornmeal
1 cup all-purpose flour
1/2 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon (optional)
2 large eggs
1/2 cup milk
1/4 cup melted butter
1/4 cup honey
Honey Butter Topping:
1/4 cup unsalted butter, softened
2 tablespoons honey
Pinch of cinnamon (optional)
Instructions
- Preheat your oven to 375°F (190°C). Grease an 8×8-inch baking pan or line it with parchment paper.
- In a large bowl, whisk together cornmeal, flour, sugar, baking powder, salt, and cinnamon (if using).
- In a separate bowl, whisk together mashed sweet potato, eggs, milk, melted butter, and honey until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Avoid overmixing.
- Pour the batter into the prepared baking pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- While the cornbread is baking, mix the softened butter, honey, and a pinch of cinnamon in a small bowl until smooth and creamy.
- Let the cornbread cool slightly before spreading it with honey butter. Cut into squares and enjoy warm!
Notes
For best results, use fresh sweet potatoes for a richer flavor.
You can add mix-ins like corn kernels or jalapeños for extra flavor.
Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 9 servings
- Calories: 210 kcal
