Description
Maple honey butter sweet potato cornbread delivers Southern comfort with a delightful twist. Rich ingredients combine for a warm, hearty side dish that celebrates regional culinary traditions and welcomes you to savor each delectable bite.
Ingredients
Scale
- 1 cup (240 milliliters/8 fl oz) buttermilk
- 1 cup (240g/8.5 oz) mashed sweet potato
- 2 large eggs
- 1 cup (120g/4.2 oz) all-purpose flour
- 1 cup (170g/6 oz) yellow cornmeal
- ½ cup (115g/4 oz) unsalted butter, melted
- ⅓ cup (80 milliliters/2.7 fl oz) honey
- ½ cup (100g/3.5 oz) granulated sugar
- 1 tbsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¼ cup (55g/2 oz) unsalted butter, softened
- 2 tbsps honey
- Pinch of salt
Instructions
- Roasting: Pierce whole sweet potato and roast in a 400F (200C) oven for 45-50 minutes until fork-tender, then cool completely and mash into a smooth puree.
- Preparation: Preheat oven to 375F (190C) and thoroughly grease a 9×9-inch baking pan with butter or cooking spray.
- Wet Mixture: Whisk together mashed sweet potato, buttermilk, melted butter, honey, and eggs until fully incorporated and silky.
- Dry Ingredients: In a separate bowl, blend flour, cornmeal, sugar, baking powder, baking soda, and salt, then gently fold into wet ingredients to create a uniform batter.
- Baking: Pour batter into prepared pan, spreading evenly, and bake for 25-30 minutes until the top turns golden brown and a toothpick inserted comes out clean.
- Honey Butter: While cornbread bakes, whip softened butter with honey and a pinch of salt until creamy and smooth.
- Serving: Remove cornbread from oven, let rest for 5-10 minutes, then slice and serve warm, topped with the freshly made honey butter for a decadent finish.
Notes
- Roast Sweet Potato Perfectly: Pierce potato thoroughly to prevent bursting and ensure even cooking, allowing steam to escape during roasting.
- Prevent Overmixing Batter: Fold dry ingredients gently into wet mixture to maintain light, tender cornbread texture and avoid developing tough, dense crumb.
- Customize Sweetness Level: Adjust honey quantity based on preference – reduce for less sweetness or increase for more pronounced sweet notes in final cornbread.
- Dairy-Free Adaptation: Substitute buttermilk with non-dairy alternatives like almond milk mixed with apple cider vinegar, and use coconut oil instead of butter for plant-based version.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 7
- Calories: 273
- Sugar: 15 g
- Sodium: 240 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 55 mg