Description
This Maple Honey Butter Sweet Potato Cornbread is the perfect blend of sweet and savory, making it a delightful side dish or snack. The soft, moist cornbread is infused with the natural sweetness of mashed sweet potatoes, and topped with a rich maple honey butter that adds just the right amount of sweetness. Whether you’re serving it alongside chili, pulled pork, or a hearty soup, this cornbread will be a hit at your next meal. Its soft texture and comforting flavors will keep your guests coming back for more!
Ingredients
Scale
For the Cornbread:
- 1 cup cornmeal 🌽 – The base of your cornbread, providing that signature crumbly texture.
- 1 cup all-purpose flour 🌾 – To give the cornbread structure and balance the texture.
- 1/2 cup granulated sugar 🍬 – A touch of sweetness that complements the flavor of the sweet potatoes.
- 1 tablespoon baking powder 🧁 – The leavening agent that makes the cornbread rise and become light and fluffy.
- 1/2 teaspoon salt 🧂 – To balance out the sweetness and enhance all the flavors.
- 1/2 teaspoon ground cinnamon 🍂 – Adds a warm, comforting spice that pairs perfectly with the sweet potatoes.
- 1/4 teaspoon ground nutmeg 🍥 – Another warm spice that blends beautifully with the cinnamon.
- 1 cup milk 🥛 – Helps to achieve the right consistency and adds creaminess to the batter.
- 2 large eggs 🥚 – These bind the ingredients together, giving the cornbread structure and moisture.
- 1/2 cup unsalted butter, melted 🧈 – Adds richness and moisture to the cornbread, making it soft and tender.
- 1 cup mashed sweet potatoes 🍠 – The star of the recipe! Mashed sweet potatoes give the cornbread a deliciously soft texture and naturally sweet flavor.
For the Maple Honey Butter:
- 1/2 cup unsalted butter, softened 🧈 – The creamy base for your honey maple spread.
- 1/4 cup pure maple syrup 🍁 – Adds natural sweetness and a rich flavor to complement the cornbread.
- 2 tablespoons honey 🍯 – Extra sweetness to enhance the maple syrup and make the butter more luxurious.
- 1/2 teaspoon ground cinnamon 🍥 – Provides a warm, aromatic flavor that ties together the sweetness of the butter.
- Pinch of salt 🧂 – Balances the sweet and savory flavors, making the butter truly mouthwatering.
Instructions
- Prepare the Sweet Potatoes 🍠
Preheat your oven to 400°F (200°C). Pierce the sweet potatoes with a fork and place them on a baking sheet. Roast for 45-60 minutes, or until the sweet potatoes are tender when pierced with a fork. Once cooked, let them cool slightly before peeling and mashing them until smooth. You’ll need 1 cup of mashed sweet potatoes for the cornbread. - Make the Cornbread Batter 🍞
Preheat your oven to 375°F (190°C) and grease a 9-inch square baking dish or another similar-sized pan.
In a large bowl, whisk together the dry ingredients: cornmeal, all-purpose flour, sugar, baking powder, salt, cinnamon, and nutmeg.
In a separate bowl, whisk together the wet ingredients: milk, eggs, and melted butter. Add the mashed sweet potatoes to the wet ingredients and mix well.
Combine the wet ingredients with the dry ingredients, stirring until just combined. Be careful not to overmix to keep the cornbread light and fluffy.
Pour the batter into the prepared baking dish and spread it evenly. - Bake the Cornbread 🍪
Place the dish in the oven and bake for 25-30 minutes or until a toothpick inserted into the center of the cornbread comes out clean. Once baked, remove from the oven and let it cool slightly before serving. - Prepare the Maple Honey Butter 🍯
While the cornbread is baking, prepare the maple honey butter. In a medium-sized bowl, beat the softened butter until it’s light and creamy. Add the maple syrup, honey, cinnamon, and a pinch of salt. Continue to beat until everything is fully combined, and the butter is fluffy.
Serve the maple honey butter on the side, allowing everyone to drizzle it on the warm cornbread.
Notes
- Sweet Potato Substitutes: If you don’t have fresh sweet potatoes, you can substitute with canned sweet potatoes. Just ensure they’re mashed and not in syrup.
- Texture: For a denser cornbread, you can reduce the baking powder by half.
- Storage: Leftover cornbread can be stored at room temperature for up to 2 days or in the refrigerator for up to 5 days. Wrap it tightly to keep it fresh.
- Make-Ahead: You can bake the cornbread the day before and reheat it in the oven. The maple honey butter can also be made ahead of time and stored in the fridge.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Category: Side Dish, Dessert, Snack
- Cuisine: American, Southern
Nutrition
- Calories: 250
- Sugar: 15g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg