Are you looking for a delicious and comforting treat? Look no further than Maple Honey Butter Sweet Potato Cornbread! This dish is not only easy to make but also brings a warm, sweet flavor to any meal. Enjoy it at breakfast, as a side dish, or even for dessert.
Why Make This Recipe
This cornbread is a perfect blend of sweet and savory. The sweet potatoes add moisture and a rich flavor, while the maple honey butter takes it to a whole new level. It’s perfect for family gatherings, potlucks, or just a cozy night in. Plus, it’s a simple recipe that even beginners can master!
How to Make Maple Honey Butter Sweet Potato Cornbread
Ingredients:
- 1/2 cup melted butter for the cornbread
- 1/2 teaspoon salt
- 1 cup all-purpose flour
- 1/4 cup honey for the cornbread
- 2 large eggs
- 1 cup yellow cornmeal
- 1 tablespoon baking powder
- 1 cup buttermilk
- 1 cup mashed sweet potatoes
- 1/2 cup softened butter for the maple honey butter
- 1/4 cup honey for the maple honey butter
- 1/4 cup pure maple syrup for the maple honey butter
Directions:
- Preheat your oven to 375°F (190°C). Grease a baking dish with butter or cooking spray.
- In a mixing bowl, whisk together the yellow cornmeal, all-purpose flour, baking powder, and salt until combined. Set aside.
- In a separate bowl, combine the mashed sweet potatoes, eggs, melted butter, and buttermilk. Whip together until smooth.
- Gently fold the wet ingredients into the dry ingredients. Mix just until it comes together.
- Pour the batter into the greased baking dish and spread evenly. Bake for 25-30 minutes, or until golden brown.
- While the cornbread is baking, prepare the maple honey butter by combining softened butter, honey, and maple syrup in a mixing bowl. Whip until smooth.
- Once baked, let the cornbread cool slightly, then slice into squares and serve warm with maple honey butter on top.
How to Serve Maple Honey Butter Sweet Potato Cornbread
This cornbread is best served warm. Add a generous dollop of maple honey butter on top for extra sweetness. It pairs wonderfully with soups, chili, or even just on its own with a cup of tea or coffee!
How to Store Maple Honey Butter Sweet Potato Cornbread
Store any leftover cornbread in an airtight container at room temperature for up to 2 days. If you need to keep it longer, place it in the fridge, where it will last for about a week. You can also freeze it for up to 3 months. Just make sure to wrap it well!
Tips to Make Maple Honey Butter Sweet Potato Cornbread
- Make sure your sweet potatoes are well-mashed for a smooth texture.
- Don’t overmix the batter! Fold gently until just combined for the best texture.
- For an extra touch, sprinkle some cinnamon or nutmeg into the batter for added flavor.
Variation
Feel free to add in some chopped nuts, like walnuts or pecans, for a bit of crunch. You can also swap out the sweet potatoes for pumpkin puree for a different twist!
FAQs
1. Can I use canned sweet potatoes?
Yes, canned sweet potatoes will work perfectly! Just drain and mash them before using.
2. Can I make this cornbread ahead of time?
Absolutely! You can make it a day in advance. Just reheat in the oven before serving.
3. Is there a gluten-free option?
Yes! You can use a gluten-free all-purpose flour mix in place of regular flour for a gluten-free version.