Description
The Sweet Potato Honey Cornbread Delight is a scrumptious recipe blending the nutritious richness of sweet potatoes with the natural sweetness of honey, enveloped in a moist, buttery cornbread structure. This homey treat is perfect for many occasions, offering a distinctive twist on traditional cornbread and serving as a delectable side dish that pairs well with a variety of meals, particularly during fall and winter seasons.
Ingredients
– 1 cup mashed sweet potatoes
– 1 cup yellow cornmeal
– 1 cup all-purpose flour
– 1/4 cup honey (for the cornbread)
– 1 tablespoon baking powder
– 1/2 teaspoon salt
– 2 large eggs
– 1/2 cup melted butter
– 1 cup buttermilk
– 1/4 cup honey (for the honey butter)
– 1/2 cup softened butter (for the honey butter)
Step-by-step Directions
1. Preheating and Preparation
Preheat the oven to 375°F (190°C) and generously grease a baking dish to prevent the cornbread from sticking.
2. Combining Dry Ingredients
In a large mixing bowl, whisk together yellow cornmeal, all-purpose flour, baking powder, and salt, ensuring an evenly mixed dry base for your cornbread.
3. Mixing Wet Ingredients
In a separate bowl, thoroughly blend the mashed sweet potatoes, eggs, melted butter, and buttermilk until achieving a smooth consistency.
4. Combining Wet and Dry Mixtures
Gradually incorporate the sweet potato mix into the dry ingredients, stirring gently until just combined to prevent overmixing which could lead to tough bread.
5. Baking
Pour the blended batter into the prepared baking dish and bake for 25-30 minutes, or until the cornbread’s top turns golden brown and a toothpick inserted into the center comes out clean.
6. Preparing Honey Butter
While the cornbread bakes, mix the softened butter with 1/4 cup honey in a small bowl until creamy and smooth.
7. Serving
Serve the warm cornbread with a dollop of the sweet honey butter for an added layer of flavor.
Servings & Preparation/Cooking Time
This recipe yields approximately 8 servings. Total preparation time is about 15 minutes, and cooking time is around 30 minutes, making the total time from start to finish about 45 minutes.
Tips for Storage & Reheating
– Storage: Store leftover cornbread in an airtight container at room temperature for up to 2 days or refrigerate for up to 1 week.
– Reheating: To maintain moisture, reheat individual slices in the microwave with a damp paper towel over them, or cover the cornbread with foil and reheat in the oven at 350°F for about 10-15 minutes.
– Freezing: Wrap the cornbread tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw in the refrigerator before reheating.
Conclusion
The Sweet Potato Honey Cornbread Delight offers a delightful blend of flavors perfect for any cornbread enthusiast looking to amp up the traditional recipe. Its moist texture combined with the flavors of sweet potatoes and honey makes it a uniquely comforting treat that’s not only delicious but also relatively easy to make. Whether served alongside your favorite meal or enjoyed as a sweet treat, this cornbread is sure to impress.
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Sweet Potato Honey Cornbread Delight
- Total Time: 45 minutes
- Yield: 8 servings 1x
Description
The Sweet Potato Honey Cornbread Delight is a scrumptious recipe blending the nutritious richness of sweet potatoes with the natural sweetness of honey, enveloped in a moist, buttery cornbread structure. This homey treat is perfect for many occasions, offering a distinctive twist on traditional cornbread and serving as a delectable side dish that pairs well with a variety of meals, particularly during fall and winter seasons.
Ingredients
- 1 cup mashed sweet potatoes
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup honey (for the cornbread)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup melted butter
- 1 cup buttermilk
- 1/4 cup honey (for the honey butter)
- 1/2 cup softened butter (for the honey butter)
Instructions
- Preheat the oven to 375°F (190°C) and generously grease a baking dish to prevent the cornbread from sticking.
- In a large mixing bowl, whisk together yellow cornmeal, all-purpose flour, baking powder, and salt, ensuring an evenly mixed dry base for your cornbread.
- In a separate bowl, thoroughly blend the mashed sweet potatoes, eggs, melted butter, and buttermilk until achieving a smooth consistency.
- Gradually incorporate the sweet potato mix into the dry ingredients, stirring gently until just combined to prevent overmixing which could lead to tough bread.
- Pour the blended batter into the prepared baking dish and bake for 25-30 minutes, or until the cornbread’s top turns golden brown and a toothpick inserted into the center comes out clean.
- While the cornbread bakes, mix the softened butter with 1/4 cup honey in a small bowl until creamy and smooth.
- Serve the warm cornbread with a dollop of the sweet honey butter for an added layer of flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes