Description
Maple honey butter sweet potato cornbread blends Southern comfort with rustic charm. Hearty ingredients meld into a golden, moist masterpiece that nourishes and delights you with each comforting bite.
Ingredients
Scale
- 1 cup (120 g) yellow cornmeal
- 1 cup (120 g) all-purpose flour
- 1 cup (240 g) mashed sweet potato
- 2 large eggs
- 1 cup (240 ml/8 fl oz) buttermilk
- ½ cup (115 g/4 oz) unsalted butter, melted
- ⅓ cup (80 ml/2.7 fl oz) honey
- ½ cup (100 g/3.5 oz) granulated sugar
- 1 tbsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¼ cup (55 g/2 oz) unsalted butter, softened
- 2 tbsps honey
- Pinch of salt
Instructions
- Roast Sweet Potato: Pierce sweet potato and roast at 400F (200C) for 45-50 minutes until completely tender, then cool and mash into a smooth consistency.
- Prepare Baking Setup: Adjust oven to 375F (190C) and thoroughly grease a 9×9-inch baking pan to prevent sticking.
- Combine Wet Ingredients: Whisk mashed sweet potato, buttermilk, melted butter, honey, and eggs into a uniform, silky mixture in a large mixing bowl.
- Integrate Dry Ingredients: Sift and blend flour, cornmeal, sugar, baking powder, baking soda, and salt in a separate bowl, then gently fold into wet ingredients with minimal mixing to maintain light texture.
- Bake Cornbread: Pour batter into prepared pan, smoothing the surface evenly, and bake for 25-30 minutes until the top turns golden brown and a toothpick comes out clean.
- Create Honey Butter: While cornbread bakes, blend softened butter, honey, and a pinch of salt into a creamy, spreadable mixture.
- Serve and Enjoy: Allow cornbread to rest 5-10 minutes after baking, then generously spread or drizzle honey butter over the warm bread and serve immediately.
Notes
- Roast Sweet Potato Precisely: Pierce potato evenly with fork to allow steam escape and prevent potential bursting during roasting, ensuring uniform softness and smooth mashing.
- Control Mixing Technique: Fold dry ingredients gently into wet mixture using minimal strokes to prevent gluten development, which could make cornbread dense and tough instead of tender and light.
- Check Baking Doneness Carefully: Insert toothpick at multiple center points to confirm complete baking, as sweet potato moisture can impact overall cooking time and consistency.
- Customize Butter Variations: Experiment with maple butter by replacing some honey with pure maple syrup for enhanced depth of flavor, or add cinnamon for warmth and complexity in the honey butter.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 9
- Calories: 250
- Sugar: 13 g
- Sodium: 200 mg
- Fat: 11 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 50 mg