Description
Southern kitchens inspire this sweet potato cornbread with rich, comforting flavors melding tradition and innovation. Warm spices and honey complement the hearty, golden bread, inviting you to savor each perfectly balanced bite.
Ingredients
Scale
- 1 cup (240 ml) mashed sweet potatoes
- 1 cup (240 ml) yellow cornmeal
- 1 cup (120 g) all-purpose flour
- 2 large eggs
- ½ cup (113 g) melted butter
- 1 cup (240 ml) buttermilk
- 1 tbsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- ¼ cup (60 ml) honey
- ¼ cup (60 ml) honey (for spread)
- ½ tsp ground cinnamon (for spread)
- ½ cup (113 g) softened butter (for spread)
Instructions
- Preparation: Preheat oven to 375F (190C) and coat a 9-inch square baking pan with butter or cooking spray for seamless release.
- Dry Ingredient Fusion: Combine cornmeal, flour, baking powder, salt, and ground cinnamon in a large mixing bowl, whisking thoroughly to distribute spices and leavening agents evenly.
- Liquid Component Blending: Purée sweet potatoes until silky smooth, then integrate eggs, melted butter, buttermilk, and honey, mixing until a uniform, vibrant orange mixture forms.
- Batter Assembly: Create a central well in the dry ingredients and gently fold the sweet potato mixture into the cornmeal blend, stirring minimally to maintain a tender crumb structure.
- Baking Process: Transfer the batter to the prepared pan, smoothing the surface with a spatula, then bake for 25-30 minutes until the top turns golden and a wooden pick inserted comes out clean.
- Cinnamon Honey Spread Creation: While cornbread bakes, whip softened butter with honey and a dash of cinnamon until light, airy, and thoroughly combined.
- Serving: Allow cornbread to rest for 10 minutes after removing from oven, then slice into squares and serve warm, crowned with a lavish spread of the cinnamon honey butter.
Notes
- Moisture Management: Avoid overmixing batter to prevent tough, dense cornbread; stir just until ingredients combine for tender, soft texture.
- Sweet Potato Selection: Use freshly roasted or canned puréed sweet potatoes for consistent moisture and natural sweetness; avoid watery varieties.
- Temperature Precision: Let ingredients reach room temperature before mixing to ensure even blending and optimal chemical reactions during baking.
- Storage Strategy: Wrap cooled cornbread tightly in plastic wrap or aluminum foil; consume within 2-3 days or freeze for up to 1 month to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 210
- Sugar: 10 g
- Sodium: 180 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 50 mg