Description
Maple honey butter elevates this Southern-style “Maple Honey Butter Sweet Potato Cornbread” into a delightful comfort classic. Warm spices and creamy sweet potato blend seamlessly, promising a golden slice that brings Southern hospitality right to your table.
Ingredients
Scale
Main Ingredients:
- 1 cup (240g) mashed sweet potato
- 1 cup (240 milliliters) buttermilk
- 1 cup (120 grams) all-purpose flour
- 1 cup (170 grams) yellow cornmeal
- 2 large eggs
Binding and Sweetening Ingredients:
- ½ cup (115 grams) unsalted butter, melted
- ⅓ cup (80 milliliters) honey
- ½ cup (100 grams) granulated sugar
Leavening and Seasoning Ingredients:
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Honey Butter Topping:
- ¼ cup (55 grams) unsalted butter, softened
- 2 tablespoons honey
- Pinch of salt
Instructions
- Initiate sweet potato preparation by piercing whole potato and roasting in a preheated 400F (200C) oven for 45-50 minutes until tender.
- Remove sweet potato from oven, allow cooling completely, then carefully peel and mash into a silky, uniform consistency.
- Adjust oven temperature to 375F (190C) and thoroughly grease a 9×9-inch baking pan with butter or cooking spray.
- In a generously sized mixing bowl, vigorously whisk mashed sweet potato, buttermilk, melted butter, honey, and eggs until achieving a smooth, integrated mixture.
- Create a separate bowl for dry ingredients, combining flour, cornmeal, sugar, baking powder, baking soda, and salt with gentle, precise movements.
- Gradually introduce dry ingredient mixture into wet ingredients, folding delicately to prevent overmixing and maintain a light, airy texture.
- Transfer batter into prepared baking pan, spreading evenly with a spatula to ensure uniform distribution.
- Position pan in preheated oven and bake for 25-30 minutes, monitoring until top transforms into a golden-brown hue and a toothpick emerges clean when inserted.
- During baking, craft honey butter by blending softened butter, honey, and a delicate pinch of salt until achieving a smooth, luxurious spread.
- After removing cornbread from oven, allow 5-10 minutes of cooling time to stabilize structure.
- Serve cornbread warm, generously adorned with freshly prepared honey butter, inviting a delectable sensory experience.
Notes
- Swap sweet potato for canned pumpkin or butternut squash for a quick alternative when fresh sweet potatoes aren’t available.
- Ensure ingredients are at room temperature to help them blend smoothly and create a more consistent cornbread texture.
- Use stone-ground cornmeal for a more authentic, rustic flavor and slightly coarser texture that enhances the cornbread’s traditional character.
- Make this recipe gluten-free by substituting the all-purpose flour with a gluten-free blend, maintaining the same measurement for a seamless adaptation.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 292
- Sugar: 14g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 59mg