MAPLE HONEY BUTTER SWEET POTATO CORNBREAD

Name: MAPLE HONEY BUTTER SWEET POTATO CORNBREAD
Prep time: 20 min
Cook time: 30 min
Yield: 10 people
Ingredients: 1 cup yellow cornmeal; 1 cup all-purpose flour; ¼ cup granulated sugar; 1 tablespoon baking powder; ½ teaspoon baking soda; ½ teaspoon salt; 1 cup buttermilk; ½ cup mashed cooked sweet potato; ¼ cup melted unsalted butter; 1 large egg; ½ cup 1 stick unsalted butter, softened; 2 tablespoons honey; 2 tablespoons maple syrup

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Prep Time
20 mins
Cook Time
20 mins
Servings
10 people
Calories
350 kcal
Course
Breakfast
Cuisine
American

MAPLE HONEY BUTTER SWEET POTATO CORNBREAD

Iris Warren

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This Maple Honey Butter Sweet Potato Cornbread is a moist, flavorful, and slightly sweet cornbread perfect for breakfast, brunch, or as a side dish with your favorite comfort foods.

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Ingredients

Servings

Cornbread:

1 cup yellow cornmeal
1 cup all-purpose flour
¼ cup granulated sugar
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup buttermilk
½ cup mashed cooked sweet potato
¼ cup melted unsalted butter
1 large egg

Maple Honey Butter:

½ cup 1 stick unsalted butter, softened
2 tablespoons honey
2 tablespoons maple syrup

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Instructions

Preheat oven and prepare pan: Preheat oven to 375°F (190°C). Grease and flour a 9x9 inch baking pan or a cast iron skillet.
Combine dry ingredients: In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
Combine wet ingredients: In a separate bowl, whisk together the buttermilk, mashed sweet potato, melted butter, and egg.
Combine wet and dry ingredients: Pour the wet ingredients into the dry ingredients and stir just until combined. Do not overmix. A few lumps are okay.
Bake cornbread: Pour the batter into the prepared baking pan. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Make maple honey butter: While the cornbread is baking, prepare the maple honey butter. In a small bowl, combine the softened butter, honey, and maple syrup. Beat with an electric mixer until light and fluffy.
Serve: Let the cornbread cool slightly before slicing and serving. Serve warm with the maple honey butter.

Notes

If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit
Sweet Potato: Make sure the sweet potato is cooked and mashed smoothly. Canned sweet potato puree can also be used.
Buttermilk: Buttermilk adds tang and moisture to the cornbread. If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
Mixing: Do not overmix the batter. Overmixing will result in tough cornbread.
Baking Time: Baking times may vary slightly depending on your oven. Keep an eye on the cornbread and remove it when a toothpick inserted into the center comes out clean.