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MAPLE HONEY BUTTER SWEET POTATO CORNBREAD

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.

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

Ingredients

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

Instructions

    Cup of Yum
  1. 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.
  2. Combine dry ingredients: In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
  3. Combine wet ingredients: In a separate bowl, whisk together the buttermilk, mashed sweet potato, melted butter, and egg.
  4. 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.
  5. 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.
  6. 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.
  7. 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

Calories 350kcal (18%) Carbohydrates 35g (12%) Protein 7g (14%) Fat 20g (31%)

Nutrition Facts

Serving: 10people

Amount Per Serving

Calories 350

% 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.