Are you looking for a side dish that’s both comforting and exciting? Look no further! This Honey Butter Sweet Potato Cornbread recipe takes the classic cornbread to a whole new level. The sweetness of the honey, the richness of the butter, and the earthy sweetness of the sweet potato create a flavor explosion that will have everyone asking for more. It’s surprisingly easy to make, perfect for weeknight dinners and special occasions alike. This recipe is a fantastic example of homemade cooking at its finest, resulting in a delicious dish the whole family will love. It's one of the best recipes for a comforting and flavorful side.
Ingredients:
- 1 cup all-purpose flour
- ½ cup yellow cornmeal
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 cup cooked and mashed sweet potato (about one medium sweet potato)
- 1 large egg
- ½ cup buttermilk
- ¼ cup melted unsalted butter
- ¼ cup honey
- 2 tablespoons melted unsalted butter, for topping (plus extra for serving)
- 2 tablespoons honey, for topping
Instructions:
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Preheat & Prep: Preheat your oven to 400°F (200°C). Grease an 8-inch square baking pan. This ensures your cornbread bakes evenly and releases easily from the pan.
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Dry Ingredients: In a large bowl, whisk together the flour, cornmeal, baking soda, baking powder, salt, cinnamon, and nutmeg. This step ensures all the dry ingredients are evenly distributed, preventing pockets of spice or baking powder.
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Wet Ingredients: In a separate bowl, combine the mashed sweet potato, egg, buttermilk, ¼ cup melted butter, and ¼ cup honey. Whisk until well blended. Make sure the sweet potato is completely smooth for a better texture.
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Combine: Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Don't overmix; a few lumps are okay. Overmixing can lead to a tough cornbread.
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Bake: Pour the batter into the prepared baking pan and spread evenly. Drizzle the top with the remaining 2 tablespoons of melted butter and 2 tablespoons of honey.
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Golden Perfection: Bake for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean. Keep an eye on it – ovens vary, so check for doneness a little early.
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Cool & Serve: Let the cornbread cool in the pan for a few minutes before cutting and serving. Serve warm with extra butter and honey on the side, if desired. This is a great quick dinner idea, ready in under 30 minutes.
Tips for the Best Honey Butter Sweet Potato Cornbread:
- Sweet Potato Prep: For the best results, roast your sweet potato before mashing it. Roasting enhances its natural sweetness.
- Buttermilk Substitute: If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5 minutes before using.
- Don't Overmix: Overmixing the batter will develop the gluten in the flour, resulting in a tough cornbread. Mix just until the ingredients are combined.
Variations:
- Spicy Sweet Potato Cornbread: Add a pinch of cayenne pepper or a dash of your favorite hot sauce to the batter for a spicy kick.
- Nutty Cornbread: Add ½ cup of chopped pecans or walnuts to the batter for added texture and flavor.
- Savory Cornbread: Omit the honey and add ½ cup of shredded cheddar cheese and a sprinkle of chopped chives for a savory twist.
Nutritional Information (per serving, approximate):
- Calories: Approximately 250-300
- Fat: 12-15g
- Carbohydrates: 35-40g
- Protein: 4-5g
This nutritional information is an estimate and may vary depending on the specific ingredients used. This healthy meal is a great side to any dinner. Enjoy!