Description
Southern comfort meets rustic charm in this sweet potato honey cornbread, blending creamy mashed sweet potatoes with golden cornmeal. Warm spices and natural sweetness create a sumptuous side dish that welcomes you to savor each tender, moist crumb.
Ingredients
Scale
Main Ingredients:
- 1 cup (240 ml) yellow cornmeal
- 1 cup (120 g) all-purpose flour
- 1 cup (245 g) mashed sweet potatoes
Wet Ingredients:
- 2 large eggs
- 1 cup (240 ml) buttermilk
- ½ cup (115 g) melted butter
- ¼ cup (85 g) honey (for the cornbread)
Seasonings and Additional Ingredients:
- 1 tablespoon (15 ml) baking powder
- ½ teaspoon (2.5 g) salt
- ¼ cup (85 g) honey (for the honey butter)
- ½ cup (115 g) softened butter (for the honey butter)
Instructions
- Heat oven to 375°F (190°C) and coat a 9-inch square baking dish with cooking spray or butter to ensure easy removal.
- Combine yellow cornmeal, all-purpose flour, baking powder, and salt in a large mixing bowl, whisking until dry ingredients are evenly distributed.
- In a separate bowl, mash sweet potatoes until smooth, then integrate eggs, melted unsalted butter, and buttermilk, stirring until the mixture reaches a uniform consistency.
- Gently fold the sweet potato liquid mixture into the dry ingredients, mixing with minimal strokes to maintain a tender cornbread texture.
- Transfer the batter into the prepared baking dish, spreading it evenly with a spatula to create a level surface.
- Bake for 25 to 30 minutes, monitoring until the top develops a golden-brown hue and a toothpick inserted at the center emerges clean.
- While cornbread bakes, whip room-temperature unsalted butter with honey in a small bowl until light and creamy.
- Remove cornbread from oven and let cool for 5 minutes in the baking dish.
- Slice into squares and serve warm, accompanied by the honey butter for a luxurious, sweet-savory experience.
Notes
- Elevate your cornbread game by using fresh, high-quality sweet potatoes for a rich, natural sweetness that transforms this classic side dish.
- Ensure ingredients are at room temperature to help them blend seamlessly and create a more uniform, tender texture in your cornbread.
- Avoid overmixing the batter – gentle stirring prevents developing tough gluten, guaranteeing a light and fluffy final result.
- Check doneness with the toothpick test, looking for a clean insertion and golden-brown top to achieve perfect moisture and color.
- Customize your honey butter by experimenting with different honey varieties like wildflower or clover for unique flavor profiles.
- Store leftover cornbread in an airtight container at room temperature for up to 2 days, or freeze for longer preservation and quick reheating.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 8
- Calories: 362 kcal
- Sugar: 14 g
- Sodium: 267 mg
- Fat: 19 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.5 g
- Carbohydrates: 43 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 92 mg