MAPLE HONEY BUTTER SWEET POTATO CORNBREAD
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MAPLE HONEY BUTTER SWEET POTATO CORNBREAD
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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
Cornbread:
- 1 cup cornmeal yellow
- 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 sweet potato mashed, cooked
- ¼ cup unsalted butter melted
- 1 egg large
Maple Honey Butter:
- ½ cup unsalted butter 1 stick, softened
- 2 tablespoons honey
- 2 tablespoons maple syrup
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.
Nutrition Information
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Calories
350kcal
(18%)
Carbohydrates
35g
(12%)
Protein
7g
(14%)
Fat
20g
(31%)
Nutrition Facts
Serving: 10people
Amount Per Serving
Calories 350 kcal
% Daily Value*
| Calories | 350kcal | 18% |
| Carbohydrates | 35g | 12% |
| Protein | 7g | 14% |
| Fat | 20g | 31% |
* Percent Daily Values are based on a 2,000 calorie diet.
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