Oh my goodness, let me tell you about this honey butter sweet potato cornbread! It’s not just your average cornbread; oh no, it’s a delightful twist that combines the warm, earthy sweetness of sweet potatoes with that luscious honey butter flavor that just makes my heart sing! I remember the first time I made it for a family gathering. Everyone was raving about it, and I felt like a superstar chef, even though it’s so easy to whip up! The aroma that fills your kitchen while it bakes is simply irresistible. It’s the kind of bread that makes you want to gather around the table and share stories while slathering it with even more honey. Trust me, this recipe will become a favorite in your home, just like it has in mine!
Ingredients List
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 cup sweet potato puree – You can either bake or steam the sweet potatoes until tender, then mash them into a smooth puree.
- 1/4 cup honey – Use pure, natural honey for the best flavor; it adds a beautiful sweetness that complements the sweet potatoes perfectly.
- 1/4 cup unsalted butter, melted – This adds richness; make sure it’s cooled slightly before mixing to avoid cooking the eggs.
- 1 cup cornmeal – Look for fine or medium grind cornmeal for a smooth texture in your cornbread.
- 1 cup all-purpose flour – This helps to give structure to the bread, so don’t skip it!
- 1 tablespoon baking powder – Make sure it’s fresh for a nice rise.
- 1/2 teaspoon salt – Just a pinch to enhance all the flavors.
- 1 cup milk – Whole milk works great, but you can use whatever milk you have on hand.
- 2 large eggs – These help bind everything together and add richness.
How to Prepare the Honey Butter Sweet Potato Cornbread Recipe
Preheat the Oven
First things first, let’s get that oven roaring! Preheat it to 350°F (175°C). This is super important because a properly heated oven ensures your cornbread bakes evenly and rises beautifully. Trust me, you don’t want to skip this step!
Mix the Sweet Potato Base
In a large mixing bowl, combine the sweet potato puree, honey, and melted butter. I like to use a whisk for this part; it helps blend everything together smoothly. Just mix until it’s all combined and you see that lovely golden color. The sweet potato and honey create such a comforting aroma already, can you smell it?
Combine Dry Ingredients
In another bowl, whisk together the cornmeal, flour, baking powder, and salt. This step is crucial because it ensures the baking powder is evenly distributed, which means a perfect rise without any lumps. You want that cornbread light and fluffy, right?
Combine Wet and Dry Mixtures
Now, it’s time to bring the wet and dry ingredients together! Gradually add the dry mix to the sweet potato base, stirring gently as you go. You want to mix until just combined—don’t overdo it! A few lumps are perfectly fine; overmixing can lead to a dense texture, and we want fluffy cornbread, not a brick!
Pour and Bake
Pour the batter into your greased baking dish, spreading it out evenly. Pop it into the oven and bake for about 25-30 minutes. To check for doneness, insert a toothpick in the center; it should come out clean. This is the moment you’ll start anticipating that warm, sweet aroma wafting through your kitchen!
Cooling and Serving
Once it’s done baking, let it cool in the dish for about 10-15 minutes. This helps it set up nicely. You can serve it warm or at room temperature—either way, it’s delicious! I love slathering mine with a little extra honey or butter right before digging in. Yum!
Why You’ll Love This Recipe
- It’s a delightful twist on classic cornbread, blending sweet potatoes and honey for a unique flavor profile.
- Simple to prepare with straightforward steps—perfect for both novice and experienced bakers!
- Great for any occasion—whether it’s a cozy family dinner, holiday gatherings, or a casual BBQ, this cornbread shines.
- It pairs beautifully with savory dishes, making it a versatile side that complements everything from chili to roasted meats.
- Leftovers are just as yummy, and it can be enjoyed warm or at room temperature, so it’s ideal for meal prep!
- The aroma while it bakes is simply irresistible, filling your kitchen with that comforting, homey scent.
- It’s vegetarian-friendly, making it a great choice for various dietary preferences.
Tips for Success
Now that you’re ready to whip up this delicious honey butter sweet potato cornbread, let me share some of my favorite tips to ensure it turns out perfectly every single time!
- Use fresh ingredients: Make sure your baking powder is fresh—old baking powder can lead to a flat cornbread. A quick test: drop a little in water; if it bubbles, you’re good to go!
- Don’t overmix: Remember, when combining the wet and dry ingredients, mix just until everything is combined. A few lumps are totally okay! Overmixing can result in a dense texture, and we want fluffy and light!
- Check for doneness early: Ovens can vary in temperature, so start checking your cornbread a few minutes before the suggested baking time. You want that toothpick to come out clean, not overcooked!
- Add extra flavor: Feel free to customize your cornbread by tossing in some spices, like cinnamon or nutmeg, or even some chopped jalapeños for a kick! It’s your creation, so make it yours!
- Let it cool: Allow the cornbread to cool for at least 10-15 minutes before cutting. This helps it set up and makes slicing much easier—trust me, you’ll thank yourself later!
- Experiment with toppings: Serve it warm with a generous dollop of honey butter on top, or try it with a sprinkle of sea salt for a savory twist. The options are endless!
With these tips, you’re set up for cornbread success! Enjoy the process and the delicious results!
Nutritional Information
Now, I know you’re curious about the nutritional breakdown of this delightful honey butter sweet potato cornbread! While I’m not a nutritionist, I can share some estimated values to help you keep track of your indulgence. Each slice of this tasty cornbread comes in around:
- Calories: 180
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Sugar: 6g
- Protein: 3g
- Sodium: 200mg
- Cholesterol: 30mg
Keep in mind, these numbers are estimates and can vary based on the specific ingredients you use. So, if you’re curious about making it a bit healthier, feel free to adjust with your favorite substitutes. Enjoy every delicious bite, knowing you’re treating yourself to something special!
FAQ Section
Can I substitute the sweet potato puree?
Absolutely! If you don’t have sweet potato puree on hand, you can use canned pumpkin or even butternut squash puree as a delicious alternative. They’ll give you a slightly different flavor but still keep that lovely moisture in the cornbread.
How do I store leftovers?
To keep your honey butter sweet potato cornbread fresh, place it in an airtight container at room temperature for up to 3 days. If you want to extend its life, you can refrigerate it, but make sure to bring it back to room temperature or warm it up a bit before serving for the best texture!
Can I freeze this cornbread?
Yes, you can! Just wrap the cooled cornbread tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can last up to 2 months in the freezer. When you’re ready to enjoy it, let it thaw in the fridge overnight, then warm it gently in the oven.
What’s the best way to reheat the cornbread?
The best way to reheat your honey butter sweet potato cornbread is to warm it in the oven at 300°F (150°C) for about 10-15 minutes, or until heated through. This will help retain its lovely texture and flavor!
Can I make this recipe vegan?
Yes, you can! To make a vegan version, substitute the eggs with flaxseed meal (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water equals one egg) and use a plant-based butter and non-dairy milk. The results will still be deliciously sweet and moist!
Storage & Reheating Instructions
So, you’ve made this delicious honey butter sweet potato cornbread, and now you’re wondering how to store those tasty leftovers? Don’t worry, I’ve got you covered! To keep your cornbread fresh, simply place it in an airtight container at room temperature for up to 3 days. If you think you won’t finish it in that time, you can pop it in the fridge, but just know that it’s best enjoyed at room temperature or warmed up a bit for that delightful texture!
If you’d like to keep it around even longer, you can freeze it! Just wrap the cooled cornbread tightly in plastic wrap, then wrap it again in aluminum foil to prevent any freezer burn. It’ll stay good in the freezer for up to 2 months. When you’re ready to enjoy it again, let it thaw in the fridge overnight, and then warm it gently in the oven.
For reheating, the best method is to warm it in the oven at 300°F (150°C) for about 10-15 minutes or until heated through. This way, it’ll stay moist and maintain that lovely soft texture—perfect for slathering with a bit of honey or butter! Enjoy every bite, whether it’s fresh out of the oven or as a delightful leftover!
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Honey Butter Sweet Potato Cornbread Recipe That Wows
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This honey butter sweet potato cornbread is a delicious twist on classic cornbread. It combines the sweetness of honey and sweet potatoes with the rich texture of cornbread.
Ingredients
- 1 cup sweet potato puree
- 1/4 cup honey
- 1/4 cup unsalted butter, melted
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 2 large eggs
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix the sweet potato puree, honey, and melted butter.
- In another bowl, combine cornmeal, flour, baking powder, and salt.
- Gradually add the dry ingredients to the sweet potato mixture.
- Add milk and eggs, stirring until just combined.
- Pour the batter into a greased baking dish.
- Bake for 25-30 minutes or until a toothpick inserted comes out clean.
- Let it cool slightly before serving.
Notes
- Store leftovers in an airtight container.
- Can be served warm or at room temperature.
- Add extra honey on top for more sweetness if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 6g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Keywords: honey butter sweet potato cornbread recipe