This Honey Butter Sweet Potato Cornbread elevates classic cornbread with the earthy sweetness of roasted sweet potatoes and the indulgent drizzle of Honey Butter. The result is a Moist Cornbread that’s soft, fluffy, and packed with flavor, offering a perfect balance of savory and sweet. Whether served warm for breakfast with eggs or as a side for summer barbecues, this Sweet Potato Cornbread brings comfort and warmth to any meal. Its vibrant color and rich taste make it a standout Breakfast Recipe that’s sure to impress.
Why You’ll Love This Honey Butter Sweet Potato Cornbread Recipe
This Honey Butter Sweet Potato Cornbread shines among Breakfast Recipes for its unique flavor and comforting texture. Here’s why it’s a must-try:
- Rich and Sweet: Sweet potatoes and honey create a naturally sweet Sweet Potato Cornbread.
- Moist and Tender: Perfectly Moist Cornbread that melts in your mouth with every bite.
- Versatile: Ideal for breakfast, brunch, or as a side for soups and barbecues.
- Easy to Make: Simple ingredients and steps for a quick Honey Butter treat.
- Perfect for Summer: Its warm, golden hue makes it a cozy yet refreshing Breakfast Recipe.
Ingredients for Honey Butter Sweet Potato Cornbread
To make this Honey Butter Sweet Potato Cornbread (serves 9), gather these ingredients:
For the Cornbread:
- 1 cup mashed sweet potatoes (roasted and cooled)
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup honey
- 1 tbsp baking powder
- 1/2 tsp salt
- 2 large eggs
- 1/2 cup unsalted butter, melted and slightly cooled
- 1 cup buttermilk
For the Honey Butter:
- 1/4 cup honey
- 1/2 cup unsalted butter, softened
Ingredient Tips:
- Sweet Potatoes: Roast for deeper sweetness; canned sweet potatoes (drained) work in a pinch for this Sweet Potato Cornbread.
- Honey: Use local or wildflower honey for a unique flavor in this Honey Butter.
- Buttermilk: Adds tang and tenderness; substitute with milk plus 1 tbsp lemon juice if needed.
- Flour: For gluten-free Moist Cornbread, use a 1:1 gluten-free flour blend.
How to Make Honey Butter Sweet Potato Cornbread
Follow these steps to create a delicious Honey Butter Sweet Potato Cornbread:
- Preheat and Prep: Preheat oven to 375°F (190°C). Grease an 8-inch square baking dish or line with parchment paper.
- Mix Dry Ingredients: In a large bowl, combine 1 cup cornmeal, 1 cup flour, 1 tbsp baking powder, and 1/2 tsp salt. Stir to blend evenly.
- Prepare Wet Ingredients: In another bowl, whisk together 1 cup mashed sweet potatoes, 2 eggs, 1/2 cup melted butter, 1/4 cup honey, and 1 cup buttermilk until smooth.
- Combine Mixtures: Gradually add the wet mixture to the dry ingredients, stirring gently until just combined. Avoid overmixing to keep the Moist Cornbread light.
- Bake: Pour batter into the prepared dish, spreading evenly. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean and the top is golden.
- Make Honey Butter: In a small bowl, mix 1/2 cup softened butter with 1/4 cup honey until smooth and creamy.
- Serve: Let cornbread cool for 5 minutes, then slice and serve warm with a generous spread of Honey Butter for a perfect Breakfast Recipe.
Prep Time: 15 minutes
Cook Time: 25-30 minutes
Total Time: 45 minutes
Calories: ~200 per serving (based on 9 servings)
Servings: 9
Macros per Serving: 30g carbs, 4g protein, 10g fat, 2g fiber
Tips for Perfect Honey Butter Sweet Potato Cornbread
- Roast Sweet Potatoes: Roast instead of boiling for richer flavor in this Sweet Potato Cornbread.
- Don’t Overmix: Stir batter just until combined to ensure Moist Cornbread texture.
- Cool Butter Slightly: Melted butter should be warm, not hot, to avoid curdling eggs.
- Check Doneness: Use a toothpick to ensure the center is fully baked for this Honey Butter treat.
- Fresh Honey Butter: Make just before serving for the creamiest spread on this Breakfast Recipe.
Creative Variations for Honey Butter Sweet Potato Cornbread
Customize this Honey Butter Sweet Potato Cornbread with these ideas:
- Spicy Twist: Add 1 tsp chili powder or diced jalapeños for a kick in this Sweet Potato Cornbread.
- Cheesy Delight: Mix in 1/2 cup shredded cheddar for a savory Moist Cornbread.
- Herb-Infused: Stir in 1 tsp chopped rosemary or thyme for an aromatic Breakfast Recipe.
- Nutty Crunch: Add 1/4 cup chopped pecans or walnuts for texture in this Honey Butter cornbread.
- Fruit Burst: Fold in 1/2 cup dried cranberries or corn kernels for a sweet-savory Sweet Potato Cornbread.
Serving and Presentation Ideas
This Honey Butter Sweet Potato Cornbread is a versatile Breakfast Recipe that shines with thoughtful presentation. Try these suggestions:
- Serve warm in wedges or squares with a dollop of Honey Butter for a cozy Sweet Potato Cornbread treat.
- Pair with chili, vegetable soup, or barbecue ribs for a hearty summer meal.
- Offer as a breakfast side with scrambled eggs, bacon, or fresh fruit for a balanced Breakfast Recipe.
- Present in a rustic cast-iron skillet for a charming, Southern-style Moist Cornbread display.
- Garnish with a drizzle of extra honey or a sprinkle of cinnamon for a festive Honey Butter touch.
Storage Tips
- Refrigerate: Store in an airtight container in the fridge for up to 4 days; reheat in the oven or microwave.
- Freeze: Wrap cooled cornbread tightly in plastic wrap and foil; freeze for up to 3 months. Thaw in the fridge overnight.
- Reheat: Warm in a 350°F oven for 5-10 minutes or microwave for 20-30 seconds to restore Moist Cornbread texture.
- Prep Ahead: Bake a day in advance and reheat before serving for easy Breakfast Recipes.
- Store Honey Butter: Keep in the fridge for up to 1 week; soften before spreading on Sweet Potato Cornbread.
FAQs About Honey Butter Sweet Potato Cornbread
Can I use canned sweet potatoes for Sweet Potato Cornbread?
Yes, drain and mash canned sweet potatoes well for this Moist Cornbread recipe.
How do I make Cornbread vegan?
Use flax eggs (1 tbsp flaxseed + 3 tbsp water per egg), plant-based butter, and non-dairy buttermilk for a vegan Breakfast Recipe.
What type of honey is best for Honey Butter?
Local or wildflower honey adds unique flavor; any pure honey works for this Honey Butter spread.
Can I make Moist Cornbread ahead of time?
Yes, bake a day ahead, store in an airtight container, and reheat before serving this Sweet Potato Cornbread.
How do I prevent dry?
Avoid overmixing and overbaking; ensure accurate measurements for a Moist Cornbread texture.
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Conclusion
This Honey Butter Sweet Potato Cornbread is a warm, comforting Breakfast Recipe that brings the sweetness of Honey Butter and sweet potatoes to every bite. Perfect for breakfast, brunch, or as a side, this Sweet Potato Cornbread is sure to become a family favorite. Bake it today and enjoy the golden, moist goodness of this Moist Cornbread masterpiece!
Honey Butter Sweet Potato Cornbread
Ingredients
For the Cornbread:
- 1 cup mashed sweet potatoes roasted and cooled
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup honey
- 1 tbsp baking powder
- 1/2 tsp salt
- 2 large eggs
- 1/2 cup unsalted butter melted and slightly cooled
- 1 cup buttermilk
For the Honey Butter:
- 1/4 cup honey
- 1/2 cup unsalted butter softened
Instructions
- Preheat and Prep: Preheat oven to 375°F (190°C). Grease an 8-inch square baking dish or line with parchment paper.
- Mix Dry Ingredients: In a large bowl, combine 1 cup cornmeal, 1 cup flour, 1 tbsp baking powder, and 1/2 tsp salt. Stir to blend evenly.
- Prepare Wet Ingredients: In another bowl, whisk together 1 cup mashed sweet potatoes, 2 eggs, 1/2 cup melted butter, 1/4 cup honey, and 1 cup buttermilk until smooth.
- Combine Mixtures: Gradually add the wet mixture to the dry ingredients, stirring gently until just combined. Avoid overmixing to keep the Moist Cornbread light.
- Bake: Pour batter into the prepared dish, spreading evenly. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean and the top is golden.
- Make Honey Butter: In a small bowl, mix 1/2 cup softened butter with 1/4 cup honey until smooth and creamy.
- Serve: Let cornbread cool for 5 minutes, then slice and serve warm with a generous spread of Honey Butter for a perfect Breakfast Recipe.
Notes
- Roast Sweet Potatoes: Roast instead of boiling for richer flavor in this Sweet Potato Cornbread.
- Don’t Overmix: Stir batter just until combined to ensure Moist Cornbread texture.
- Cool Butter Slightly: Melted butter should be warm, not hot, to avoid curdling eggs.
- Check Doneness: Use a toothpick to ensure the center is fully baked for this Honey Butter treat.
- Fresh Honey Butter: Make just before serving for the creamiest spread on this Breakfast Recipe.
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