This Honey Butter Sweet Potato Cornbread sounds divine! The sweet potatoes add a rich texture and natural sweetness, while the honey butter takes it to the next level.
Here’s a quick tip: to enhance the cornbread’s golden color and flavor, you can drizzle a bit of honey on top right before baking.
It’ll create a slightly caramelized crust that pairs beautifully with the honey butter spread.
Ingredients:
1 cup mashed sweet potatoes
1 cup yellow cornmeal
1 cup all-purpose flour
1/4 cup honey
1 tablespoon baking powder
1/2 teaspoon salt
2 large eggs
1/2 cup melted butter
1 cup buttermilk
1/4 cup honey (for the butter)
1/2 cup softened butter (for the butter)
Instructions:
Preheat the oven to 375°F (190°C).
Mix dry ingredients in one bowl.
Combine mashed sweet potatoes, eggs, butter, and buttermilk in another bowl.
Mix wet and dry ingredients, then bake for 25-30 minutes.
For honey butter, combine honey and softened butter. Serve cornbread warm with honey butter spread.
To put a twist on your Honey Butter Sweet Potato Cornbread, consider a few tasty variations.
For a savory touch, try adding 1/2 cup of shredded cheddar or pepper jack cheese, or stir in some diced jalapeños or a pinch of cayenne for a spicy-sweet flavor.
If you prefer a deeper sweetness, swap honey for maple syrup, or for a bit of crunch, fold in chopped pecans or walnuts.
Adding fresh herbs like rosemary or thyme gives a delightful earthy taste that complements fall meals beautifully.
To achieve the best texture, puree the sweet potatoes rather than simply mashing them—this creates a finer crumb.
Be careful not to overmix the batter, as this can make the cornbread tough; just stir until everything is combined.
For baking, using a cast iron skillet will give you an irresistibly crispy crust, or you could opt for muffin tins to make individual portions, which are easy to freeze.
When making the honey butter, whip it until fluffy for easier spreading, and consider adding a hint of cinnamon for extra warmth.
This cornbread pairs wonderfully with chili, roasts, or even on its own as a comforting treat!
To store Honey Butter Sweet Potato Cornbread, let it cool completely first.
For short-term storage, place it in an airtight container at room temperature for up to two days.
If you’d like to keep it fresh for a bit longer, refrigerate it, where it’ll stay good for about a week.
To freeze, wrap individual slices in plastic wrap, then store them in a freezer-safe bag or container for up to three months.
When you’re ready to enjoy, thaw slices at room temperature or warm them in the microwave for a few seconds.
For that fresh-from-the-oven taste, heat the cornbread in a 300°F (150°C) oven for about 10 minutes.
If you have leftover honey butter, store it in the fridge and soften it at room temperature before serving.