Sweet Potato Cornbread with Maple Honey Butter – Perfectly Moist & Flavorful

Sweet Potato Cornbread with Maple Honey Butter

This Sweet Potato Cornbread with Maple Honey Butter is a comforting, slightly sweet twist on traditional cornbread. The addition of mashed sweet potatoes makes it extra moist, while the maple and honey bring a warm sweetness that pairs perfectly with the cornbread’s texture. Serve it warm with a generous spread of Maple Honey Butter for a treat that’s hard to resist!

Ingredients

Cornbread:

• 1 cup mashed sweet potatoes
• 1 cup cornmeal
• 1 cup all-purpose flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup unsalted butter, melted
• 1/2 cup maple syrup
• 1/4 cup honey
• 2 large eggs
• 1 cup buttermilk

Maple Honey Butter:

• 1/2 cup unsalted butter, softened
• 2 tbsp maple syrup
• 1 tbsp honey

Directions

1. Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a 9-inch square baking pan and set aside.
2. Combine Dry Ingredients: In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt.
3. Prepare Wet Ingredients: In a separate bowl, mix the melted butter, maple syrup, honey, eggs, and buttermilk until the mixture is smooth.
4. Mix Wet and Dry Ingredients: Add the wet ingredients to the dry mixture. Then, fold in the mashed sweet potatoes, stirring until just combined (avoid overmixing to keep the cornbread tender).
5. Bake the Cornbread: 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.
6. Prepare Maple Honey Butter: While the cornbread bakes, make the Maple Honey Butter by combining the softened butter, maple syrup, and honey in a bowl. Stir until well blended and creamy.
7. Serve: Let the cornbread cool slightly, then cut into squares and serve warm with a generous spread of Maple Honey Butter.

Nutritional Information (Per Piece)

• Calories: 280 kcal
• Servings: 9 pieces

Cooking Tips

• Sweet Potatoes: For the best results, use mashed sweet potatoes that are smooth and creamy. You can bake or boil them beforehand.
• Buttermilk Substitute: If you don’t have buttermilk, mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar and let it sit for a few minutes to thicken.
• Extra Flavor: Add a pinch of cinnamon or nutmeg to the batter for a warm, spiced flavor.

Conclusion

This Sweet Potato Cornbread with Maple Honey Butter is a deliciously moist and flavorful twist on a classic. With the natural sweetness of sweet potatoes and the rich, creamy Maple Honey Butter, this cornbread is perfect as a side dish or a comforting snack. Give it a try for a cozy treat that’s sure to be a favorite at the table!