This Maple Honey Butter Sweet Potato Cornbread is a cozy, delightful twist on classic cornbread! Infused with the natural sweetness of maple syrup, honey, and mashed sweet potatoes, this cornbread is moist, flavorful, and perfect for any meal. Serve it with a side of creamy maple honey butter for an extra touch of indulgence. Whether you’re enjoying it as a side for chili or as a sweet breakfast treat, this cornbread is a crowd-pleaser!
Ingredients:
Cornbread:
- 1 cup mashed cooked sweet potato
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, melted
- ½ cup maple syrup
- 2 tablespoons honey
- 2 large eggs
- 1 cup milk
Maple Honey Butter:
- ½ cup unsalted butter, softened
- 2 tablespoons maple syrup
- 1 tablespoon honey
Directions:
- Prepare the Oven: Preheat oven to 400°F (200°C). Grease an 8×8-inch baking pan or line it with parchment paper.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the cornmeal, flour, baking powder, and salt.
- Mix Wet Ingredients: In a separate bowl, combine the mashed sweet potato, melted butter, maple syrup, honey, eggs, and milk. Mix until smooth.
- Combine Ingredients: Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix.
- Bake: 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.
- Prepare Maple Honey Butter: While the cornbread is baking, prepare the maple honey butter by mixing the softened butter, maple syrup, and honey in a small bowl until smooth and well combined.
- Serve: Allow the cornbread to cool slightly. Serve warm with the maple honey butter on the side or spread on top.
Nutrition & Serving I
FAQs
Q: Can I make this cornbread in advance?
A: Yes! You can prepare this cornbread a day in advance and reheat it before serving. It keeps well covered at room temperature for up to 2 days.
Q: Can I substitute the sweet potato?
A: Absolutely! Mashed pumpkin or butternut squash would make delicious alternatives, adding similar moisture and flavor.
Q: What if I don’t have maple syrup?
A: You can substitute maple syrup with honey or even agave syrup, though the flavor profile may slightly vary.
Recipe Notes
- Consistency: For a creamier texture in your cornbread, use full-fat milk or even buttermilk.
- Add-ins: Consider adding chopped pecans or walnuts to the batter for an added crunch.
- Storage: Store any leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
Conclusion
This Maple Honey Butter Sweet Potato Cornbread is the perfect side dish to bring warmth to your table. With a delightful combination of sweet potato, maple, and honey flavors, each bite melts in your mouth and pairs wonderfully with the maple honey butter. Perfect for family gatherings, holidays, or a comforting meal at home—this recipe is sure to become a favorite!