Maple Honey Butter Sweet Potato Cornbread

There’s something wonderfully comforting about a warm, golden slice of cornbread, especially when it’s packed with the natural sweetness of maple, honey, and creamy sweet potato. This Maple Honey Butter Sweet Potato Cornbread is a delicious twist on a classic, with a rich, moist texture and subtle layers of flavor that make it hard to resist. The combination of buttery richness and a hint of sweetness from honey and maple syrup adds a delightful depth, while the sweet potato gives it a beautiful golden hue and a soft, melt-in-your-mouth crumb. Perfect as a side dish or a treat on its own, this cornbread brings a touch of fall warmth to any meal. Enjoy it with a pat of butter or a drizzle of honey for a truly satisfying bite.

Maple Honey Butter Sweet Potato Cornbread

1 cup sweet potato puree (about 1 medium sweet potato)

1/2 cup unsalted butter, melted

1/3 cup honey

1/4 cup maple syrup

2 large eggs

1 cup buttermilk

1 cup cornmeal

1 cup all-purpose flour

1/4 cup brown sugar

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

Instructions:

Prepare the Sweet Potato: Preheat your oven to 400°F (200°C). Prick the sweet potato with a fork, wrap it in foil, and bake for about 45 minutes or until soft. Let it cool, then peel and mash to get a smooth puree. Reduce oven heat to 375°F (190°C).

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Prepare the Batter:

In a large mixing bowl, combine the melted butter, honey, and maple syrup. Add the sweet potato puree and whisk until smooth.

Add the eggs and buttermilk to the mixture, whisking until fully incorporated.

Combine Dry Ingredients:

In a separate bowl, mix the cornmeal, flour, brown sugar, baking powder, baking soda, and salt.

Mix Wet and Dry Ingredients:

Gradually fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix, as this can make the cornbread dense.

Bake:

Grease a 9-inch round cake pan or a cast-iron skillet with butter or nonstick spray. Pour the batter into the prepared pan and spread evenly.

Bake for 25-30 minutes or until the top is golden and a toothpick inserted into the center comes out clean.

Serve:

Let the cornbread cool slightly before slicing. For extra flavor, brush the top with a bit of melted butter and drizzle with a touch of honey or maple syrup.

Conclusion:

This Maple Honey Butter Sweet Potato Cornbread is a delightful addition to any meal, bringing together the natural sweetness of honey and maple with the comforting flavor of sweet potato. Its moist, tender crumb and golden color make it as beautiful as it is delicious. Whether enjoyed warm with a pat of butter or as a side to a hearty meal, this cornbread will surely become a favorite in your recipe collection. Share it with friends and family, and savor the flavors of fall in every bite.

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Tips:

  • Storage: Store any leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week. Reheat in the oven or microwave to enjoy it warm again.
  • Make It Dairy-Free: Substitute the butter with coconut oil or a dairy-free butter alternative, and use almond milk with a splash of vinegar instead of buttermilk.
  • Add a Crunch: For added texture, sprinkle some chopped pecans or walnuts on top of the batter before baking.
  • Make It Sweeter: If you like a sweeter cornbread, increase the honey or maple syrup by an extra tablespoon or two.
  • Serving Suggestions: Pair this cornbread with a warm bowl of chili, roasted vegetables, or your favorite soup for a cozy meal.

Enjoy baking and sharing this comforting recipe! Let me know if you need any more tips.

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