Cinnamon Honey Butter Sweet Potato Cornbread Delight

Description

Explore the unique blend of flavors in the Cinnamon Honey Butter Sweet Potato Cornbread Delight, a recipe that marries the natural sweetness of honey and sweet potatoes with the warming spice of cinnamon. This delightful cornbread serves as a perfect complement to any meal or stands alone as a comforting snack. Its moist texture and rich flavor profile offer a satisfying experience for both cornbread aficionados and newcomers alike.

Ingredients

• 1 cup mashed sweet potatoes (cooked and cooled)
• 1/2 cup unsalted butter, softened
• 1/4 cup honey
• 1/2 teaspoon ground cinnamon
• 2 large eggs
• 1 cup buttermilk
• 1 cup cornmeal
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt

Step-by-Step Directions

1. Preheating the Oven

Begin with preheating your oven to 400F (200C). Prepare a 9-inch square baking pan either by greasing it or lining it with parchment paper.

2. Mixing Basic Ingredients

In a large mixing bowl, blend the softened butter, honey, and ground cinnamon until the mixture achieves a smooth and creamy consistency.

3. Integrating Wet Ingredients

To the butter mixture, incorporate the mashed sweet potatoes, eggs, and buttermilk, stirring until everything is evenly combined.

4. Combining Dry Ingredients

In a separate bowl, whisk together the cornmeal, flour, baking powder, and salt.

5. Merging Mixtures

Slowly add the dry ingredients to the wet mixture, stirring gently just until combined. Be cautious to avoid overmixing to maintain the bread’s texture.

6. Baking

Pour the batter into the prepared baking pan, spreading it evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

7. Cooling

Allow the cornbread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Servings & Preparation Time

The recipe prepares one 9-inch square cornbread, serving approximately 8-10 people. The total preparation time is around 15 minutes, with a cooking time of 30 minutes.

Tips for Storage & Reheating

• Storage: Wrap the cornbread tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 1 week.
• Reheating: To restore the fresh-baked texture and warmth, reheat slices in the microwave for 15-20 seconds or in an oven preheated to 350F for about 5-10 minutes.

Conclusion

The Cinnamon Honey Butter Sweet Potato Cornbread Delight is a wonderfully inviting recipe that blends sweet, savory, and spicy elements into a single delightful dish. Whether enjoyed as a side to a hearty meal or as a standalone treat, this cornbread promises warmth and comfort with every bite, making it a perfect addition to any culinary repertoire.

Cinnamon Honey Butter Sweet Potato Cornbread Delight

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• Author: Dulcia
• Total Time: 45 minutes
• Yield: 1 9-inch square cornbread (serving approximately 8-10 people) 1x

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Description

Explore the unique blend of flavors in the Cinnamon Honey Butter Sweet Potato Cornbread Delight, a recipe that marries the natural sweetness of honey and sweet potatoes with the warming spice of cinnamon. This delightful cornbread serves as a perfect complement to any meal or stands alone as a comforting snack. Its moist texture and rich flavor profile offer a satisfying experience for both cornbread aficionados and newcomers alike.

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Ingredients

Scale 1x2x3x

• 1 cup mashed sweet potatoes (cooked and cooled)
• 1/2 cup unsalted butter, softened
• 1/4 cup honey
• 1/2 teaspoon ground cinnamon
• 2 large eggs
• 1 cup buttermilk
• 1 cup cornmeal
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt

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Instructions

1. Preheating the Oven: Begin with preheating your oven to 400F (200C). Prepare a 9-inch square baking pan either by greasing it or lining it with parchment paper.
2. Mixing Basic Ingredients: In a large mixing bowl, blend the softened butter, honey, and ground cinnamon until the mixture achieves a smooth and creamy consistency.
3. Integrating Wet Ingredients: To the butter mixture, incorporate the mashed sweet potatoes, eggs, and buttermilk, stirring until everything is evenly combined.
4. Combining Dry Ingredients: In a separate bowl, whisk together the cornmeal, flour, baking powder, and salt.
5. Merging Mixtures: Slowly add the dry ingredients to the wet mixture, stirring gently just until combined. Be cautious to avoid overmixing to maintain the bread’s texture.
6. Baking: Pour the batter into the prepared baking pan, spreading it evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Cooling: Allow the cornbread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

• Prep Time: 15 minutes
• Cook Time: 30 minutes