Oh my goodness, let me tell you about my absolute favorite comfort food: honey butter sweet potato cornbread! This cornbread is a delightful blend of sweet and buttery flavors, thanks to the addition of honey and creamy sweet potatoes. I remember the first time I made it for a family gathering; the aroma wafting through the kitchen had everyone running to the table! It quickly became a staple for our holiday feasts and Sunday dinners. Not only is it deliciously moist, but it also pairs perfectly with savory dishes like chili or barbecue. Trust me, once you try this recipe, it’ll be a family favorite in no time!
Ingredients for Honey Butter Sweet Potato Cornbread
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 cup packed mashed sweet potatoes (about 1 medium sweet potato)
- 1/4 cup honey
How to Prepare Honey Butter Sweet Potato Cornbread
Step 1: Preheat the Oven
First things first, you’ll want to preheat your oven to 350°F (175°C). Preheating is super important because it helps the cornbread rise and bake evenly. Trust me, you don’t want to skip this step!
Step 2: Mix Dry Ingredients
In a large mixing bowl, combine 1 cup of cornmeal, 1 cup of all-purpose flour, 1/2 cup of granulated sugar, 1 tablespoon of baking powder, and 1/2 teaspoon of salt. Using a whisk, mix these dry ingredients together until they’re well blended. This will ensure your cornbread has a nice, uniform texture throughout!
Step 3: Combine Wet Ingredients
In a separate bowl, it’s time to bring the wet ingredients together. Whisk together 1 cup of milk, 1/2 cup of melted unsalted butter, 2 large eggs, 1 cup of packed mashed sweet potatoes, and 1/4 cup of honey. Make sure everything is combined nicely; the honey should blend in smoothly with the rest of the ingredients, creating a luscious mixture.
Step 4: Mix Dry and Wet Ingredients
Now, pour the wet mixture into the bowl of dry ingredients. Gently stir until just combined—don’t overmix! A few lumps are perfectly fine. Overmixing can lead to a dense cornbread, and we want it light and fluffy.
Step 5: Bake the Cornbread
Pour the batter into a greased baking dish and smooth out the top. Pop it in your preheated oven and bake for 25-30 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean. The smell will be absolutely heavenly, so get ready!
Step 6: Cooling and Serving
Once baked, let the cornbread cool in the dish for about 10 minutes. This cooling time helps it set up just right. You can serve it warm or at room temperature, and it’s fantastic with a bit of extra honey butter spread on top. Enjoy every bite of this sweet, buttery goodness!
Why You’ll Love This Recipe
- Quick and easy preparation—ready to enjoy in just 45 minutes!
- Deliciously sweet and buttery flavor that satisfies your cravings.
- Made with wholesome ingredients like sweet potatoes and honey, adding nutrition to your meal.
- Perfectly moist texture that pairs well with both sweet and savory dishes.
- Great for any occasion—from casual weeknight dinners to festive gatherings.
- Leftovers (if there are any!) are just as tasty the next day, making it a fantastic make-ahead option.
Nutritional Information
When it comes to enjoying honey butter sweet potato cornbread, you can feel good about what you’re eating! Here are the typical nutritional values per serving (1 piece):
- Calories: 210
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Cholesterol: 40mg
- Sodium: 200mg
- Carbohydrates: 30g
- Fiber: 2g
- Sugar: 10g
- Protein: 3g
Please note that these values are estimates and can vary based on ingredient brands and specific measurements. Enjoy your cornbread guilt-free, knowing it’s not only delicious but also brings a bit of nourishment to your table!
Tips for Success
- Choose the Right Sweet Potatoes: For the best flavor, use sweet potatoes that are firm and smooth. If you can, roast them instead of boiling for a richer taste.
- Don’t Overmix: Remember, the key to fluffy cornbread is to mix until just combined. If you see a few lumps, that’s totally okay! Overmixing can lead to dense bread.
- Adjust the Sweetness: If you prefer a less sweet cornbread, you can reduce the sugar to 1/4 cup. The honey will still add a lovely sweetness!
- Try Different Milk: Feel free to substitute whole milk with buttermilk or a non-dairy alternative like almond milk. This can give your cornbread a slightly different flavor and texture!
- Check for Doneness: Every oven is different, so start checking your cornbread a few minutes before the recommended baking time. A toothpick should come out clean when it’s ready.
- Experiment with Add-Ins: Get creative! Try adding in some chopped jalapeños for a spicy kick or shredded cheese for a savory twist. Just be mindful of the moisture levels!
Serving Suggestions
Honey butter sweet potato cornbread is incredibly versatile and makes a wonderful addition to so many meals! Here are a few of my favorite pairings that make for a complete and satisfying meal:
- Chili: A warm bowl of hearty chili—be it meat or veggie—perfectly complements the sweet, buttery notes of the cornbread. The cornbread is great for soaking up all that deliciousness!
- Grilled Barbecue Chicken: Serve your cornbread alongside some smoky grilled barbecue chicken. The sweetness of the cornbread balances out the savory, tangy flavors of the barbecue sauce beautifully.
- Roasted Veggies: Pair it with a colorful medley of roasted vegetables for a lighter option. The sweetness of the cornbread enhances the natural flavors of the veggies, creating a delightful harmony on your plate.
Whichever way you choose to serve it, this cornbread is sure to elevate your meal and leave everyone asking for seconds!
Storage & Reheating Instructions
To ensure your honey butter sweet potato cornbread stays fresh and delicious, store any leftovers in an airtight container at room temperature for up to 2 days. If you want to keep it longer, pop it in the fridge where it can last for about a week.
When it comes to reheating, I recommend warming individual pieces in the microwave for about 15-20 seconds, just until they’re warmed through. If you prefer a crispy edge (who doesn’t love that?), you can reheat slices in a toaster oven or regular oven at 350°F (175°C) for about 5-10 minutes. This way, you’ll bring back that lovely texture and warmth without losing any of the delightful flavors. Enjoy your cornbread just as good as the day you made it!
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Honey Butter Sweet Potato Cornbread: 5 Reasons to Indulge
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A deliciously sweet and buttery cornbread made with honey and sweet potatoes.
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/2 cup melted butter
- 2 large eggs
- 1 cup mashed sweet potatoes
- 1/4 cup honey
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix cornmeal, flour, sugar, baking powder, and salt.
- In another bowl, combine milk, melted butter, eggs, mashed sweet potatoes, and honey.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Pour the mixture into a greased baking dish.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Let it cool for a few minutes before serving.
Notes
- Store leftovers in an airtight container.
- Can be served warm or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 210
- Sugar: 10g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
Keywords: honey butter sweet potato cornbread