Honey Butter Sweet Potato Cornbread
Recipe Introduction
Ever had one of those days? You know, the kind where only comfort food will do? Well, I've got just the thing.
This Honey Butter Sweet Potato Cornbread is like a warm hug from the inside out.
Quick Hook
Are you craving something sweet and savoury? Our Honey Butter Sweet Potato Cornbread hits the spot! It's got that classic Southern cornbread recipe taste, but with a delightful twist.
Brief Overview
This Southern cornbread recipe is an American staple with a sweet, earthy upgrade. This recipe is for the home baker that loves a little adventure.
I'd say it's medium difficulty because of roasting the sweet potato, but still totally doable. This recipe yields 8-10 servings enough to share, or keep for yourself.
Main Benefits
Sweet potatoes bring a lovely boost of Vitamin A. This makes our sweet potato cornbread tasty and good for you.
This fall cornbread recipe is ideal for Thanksgiving, cozy dinners, or just a rainy Sunday afternoon. What makes this comfort food cornbread special? The combo of sweet potato, honey butter, and classic cornbread flavour is divine.
It's moist cornbread at its finest.
Honestly, this cornbread recipe sweet version is a game changer. I'm a huge fan of cornbread with honey butter , and the sweet potato just elevates it.
Let's move on to the ingredients, shall we? This Sweet Potato Cornbread recipe easy is really worth it.
Alright, let's talk ingredients for this Honey Butter Sweet Potato Cornbread . It’s easier than you think, promise! Think of it as a comfort food cornbread hug.
Ingredients & Equipment
First, let's dive into what makes this Cornbread Recipe Sweet so special. It's all about quality, innit? You know, the proper stuff.
Main Ingredients
- Sweet Potato: 1 medium ( 12 oz/340g ). Look for firm potatoes with smooth skin.
- Olive Oil: 1 tablespoon ( 15 ml ). Go for a good extra virgin olive oil.
- Salt & Pepper: 1/4 teaspoon each ( 1.5g ). Season to your liking, yeah?
- Butter: 1/2 cup ( 1 stick/113g ), unsalted. Softened, like proper soft.
- Honey: 1/4 cup ( 85g ). Local honey? Even better.
- Cinnamon: 1/4 teaspoon ( 1.5g ). Adds that lovely warmth.
- All-Purpose Flour: 1 cup ( 125g ). Standard stuff.
- Yellow Cornmeal: 1 cup ( 160g ). Stone ground for that amazing texture. It really makes it a Southern cornbread recipe .
- Granulated Sugar: 1/4 cup ( 50g ). For that touch of sweet potato cornbread charm.
- Baking Powder: 1 tablespoon ( 14g ). Gets that rise, you know?
- Baking Soda: 1/2 teaspoon ( 2.5g ). Another leavening agent.
- Salt: 1/2 teaspoon ( 3g ). Balances the sweetness.
- Egg: 1 large ( 50g ), beaten. Helps bind it all together.
- Buttermilk: 1 cup ( 240 ml ). Adds tang and moisture, making it moist cornbread . Can't stress this enough.
- Vegetable Oil: 1/4 cup ( 60ml ). Keeps it nice and moist.
- Mashed Sweet Potato: 1/2 cup ( 113g ). The star of the show!
Seasoning Notes
Okay, so for this Fall cornbread recipe , spices are your best mates. Cinnamon in the Honey Butter ? Chef's kiss.
You can add a pinch of nutmeg or even a tiny bit of ginger. For a bit of warmth, I once added a touch of chili flakes.
Honestly, it's all about your taste. Try using a mix of cinnamon and ground cloves for your Cornbread With Honey Butter .
Equipment Needed
You don't need fancy kit, promise. Essential tools only . A good 9 inch cast iron skillet. It makes the bottom crispy.
A baking sheet for your potatoes, and bowls. You will need a whisk, and a rubber spatula is your new best mate.
If you don't have a skillet, a normal baking pan will do.
This Sweet Potato Cornbread recipe easy is so good; it's worth getting a skillet for.
And that's it! Now you are ready to bake a Honey Butter Cornbread Skillet . Let’s get baking, shall we? I am so sure you will get a good Cornbread Recipe .
Cooking Method: Baking a Honey Butter Sweet Potato Cornbread
Alright, let's talk Honey Butter Sweet Potato Cornbread ! Honestly, this isn't just any old cornbread recipe . It's like taking a classic Southern cornbread recipe and giving it a warm, autumnal hug.
We are levelling up to comfort food cornbread ! And the best part? It's easier than you think.
Prep Like a Pro
First, the 'mise en place', darling! Get your sweet potato roasted. That's one medium sweet potato, cubed, tossed with 1 tablespoon of olive oil , 1/4 teaspoon of salt and 1/4 teaspoon of pepper .
Pop it on a baking sheet. Roast at 400° F ( 200° C) for 20- 25 minutes , until tender.
Next, Honey butter magic, whisk 1/2 cup of softened butter , 1/4 cup of honey , 1/4 teaspoon of cinnamon , and a pinch of salt until fluffy.
It’s the little things, you know? Safety wise? Mind the oven, of course. Oven gloves are your friend!
step-by-step Sweet Potato Cornbread Recipe Easy.
- Heat oven to 375° F ( 190° C) . Keep that cast iron skillet IN there.
- Whisk 1 cup flour , 1 cup cornmeal , 1/4 cup sugar , 1 tbsp baking powder , 1/2 tsp baking soda , and 1/2 tsp salt together.
- Mix 1 egg , 1 cup buttermilk , and 1/4 cup oil separately.
- Add 1/2 cup mashed sweet potato to the wet mix.
- Combine wet and dry. DO NOT overmix!
- Carefully pour batter into the HOT skillet.
- Dollop honey butter and sweet potato chunks on top.
- Bake 25- 30 minutes . Skewer should come out clean.
Visual cue? Golden brown and smelling divine! Make sure your skewer comes out with just a few moist crumbs. This way you will have a moist cornbread .
Pro Tips for Your Cornbread
- Don't overmix! Seriously. Overmixing equals tough sweet potato cornbread .
- That hot skillet? Essential . Crispy bottom guaranteed.
- Make honey butter ahead of time. It's one less thing.
So, there you have it! This Honey Butter Cornbread Skillet recipe is seriously good. Try this cornbread recipe sweet and a bit savory.
It's a total crowd pleaser and a perfect fall cornbread recipe . Enjoy!
Recipe Notes for the Best Cornbread Ever
Alright, let's talk about the ins and outs of making this amazing Honey Butter Sweet Potato Cornbread . Because honestly, it's all about the details, innit? I remember the first time I tried to make a cornbread recipe sweet and moist .
It was a disaster, a total soggy mess. Learned my lesson that day! So, here are a few pointers to help you nail it, all from personal experience.
Serving Suggestions: Make it a proper feast!
Presentation matters, right? Think rustic charm. Serve each slice warm, maybe with a pat of extra honey butter melting on top.
Drizzle even more honey if you like it extra sweet. Plating on a wooden board gives it that farm-to-table vibe.
For sides, I reckon Comfort food cornbread goes great with BBQ, pulled pork, or even just a hearty bowl of chilli.
A crisp green salad cuts through the richness nicely. As for drinks, a sweet tea or even just a simple glass of milk does the trick.
Don't forget, you can pair the Sweet Potato Cornbread with a pint of real ale.
Storage Tips: Keeping that freshness
Leftover Sweet Potato Cornbread ? Wrap it well in cling film or foil and pop it in the fridge. It'll keep for about 3 days.
Trust me, it's still delicious cold, straight from the fridge, but don't tell anyone I said that!
If you want to keep it longer, you can freeze it. Wrap individual slices in cling film, then put them in a freezer bag.
It'll keep for up to 2 months. To reheat, thaw it in the fridge overnight or in the microwave, then warm it up in the oven (at 350° F/ 175° C) for a few minutes.
Variations: Making it your own
Fancy a twist? For a fall cornbread recipe , add a pinch of nutmeg or allspice to the batter. It gives it a lovely warm, autumnal flavour.
Want a dietary adaptation? Easy peasy! To make it gluten-free, use a gluten-free flour blend instead of all-purpose flour. For a dairy-free version, swap the buttermilk for almond milk or another plant based milk.
I have tried, with luck, to even change the Cornbread With Honey Butter recipe so that is Vegan friendly.
Nutrition Basics: Goodness in every bite
Okay, let's talk numbers. Each serving of this Honey Butter Sweet Potato Cornbread has roughly 350-400 calories. It's a good source of fibre, thanks to the sweet potato and cornmeal.
The sweet potato also provides vitamin A and antioxidants, which are good for you. Remember though, it's a treat, so enjoy in moderation.
Ultimately, this Honey Butter Cornbread Skillet recipe is all about enjoyment. Don't be afraid to experiment. Make it your own, and most importantly, have fun! Now, get baking and let me know how it turns out, alright?
Frequently Asked Questions
Can I make this Honey Butter Sweet Potato Cornbread ahead of time?
You certainly can! Bake the cornbread as directed and let it cool completely. Then, wrap it tightly in plastic wrap or foil and store it at room temperature for up to 2 days, or in the refrigerator for up to 4 days. A quick warm-up in the oven will bring it back to its freshly baked glory, though.
You know, a bit like reheating yesterday's chips, almost as good as new!
My Honey Butter Sweet Potato Cornbread came out a bit dry. What did I do wrong?
Ah, the dreaded dry cornbread! Most likely, the batter was overmixed, leading to a tough texture. Remember, just mix until the wet and dry ingredients are just combined. Also, ensure you're using the right amount of liquid buttermilk is key for moisture.
Don't skimp on the butter either; it's there for a reason, and it can't hurt, can it?
I don't have buttermilk. Is there a substitute I can use in this Honey Butter Sweet Potato Cornbread recipe?
Absolutely! A simple buttermilk substitute is to mix 1 tablespoon of lemon juice or white vinegar with enough milk to equal 1 cup. Let it sit for about 5 minutes to curdle slightly this gives it that tangy buttermilk flavor.
It’s a real life saver when you're in a pinch, just like finding a tenner in your old coat pocket!
Can I add any other mix-ins to this Honey Butter Sweet Potato Cornbread?
Of course, get creative! Some delicious additions include chopped pecans or walnuts for a bit of crunch, or even a sprinkle of crumbled cooked bacon for a savory twist. A touch of shredded cheddar cheese stirred into the batter would also be fantastic.
Just be sure not to add too much, or you might affect the cornbread's texture a little goes a long way!
How should I store leftover Honey Butter Sweet Potato Cornbread?
To keep your leftover cornbread fresh, wrap it tightly in plastic wrap or foil and store it at room temperature for up to 2 days. For longer storage, pop it in the refrigerator for up to 4 days. Reheat individual slices in the microwave, oven, or even a toaster oven.
A wee tip is to add a small pad of butter when reheating to keep it extra moist.
Is Honey Butter Sweet Potato Cornbread a healthy option?
While it's undeniably delicious, Honey Butter Sweet Potato Cornbread is more of a treat than a health food, with the mix of butter, honey, and sugar. It does offer some nutritional value from the sweet potato, providing fiber and vitamins.
To make it a bit healthier, you could reduce the amount of sugar, use whole wheat flour or use a sugar alternative like stevia or monk fruit.
Honey Butter Sweet Potato Cornbread
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 350-400 |
|---|---|
| Fat | 15-20g |
| Fiber | 2-3g |
