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Cornbread is a beloved staple across the United States, often associated with comfort food, family gatherings, and Southern hospitality. Its rich history can be traced back to Native American cuisine, where cornmeal was a primary ingredient, evolving over centuries into various regional interpretations. This Honey Butter Sweet Potato Cornbread recipe offers a delightful twist on the classic, introducing the natural sweetness of sweet potatoes and the lusciousness of honey butter to create an indulgent treat that’s perfect for any occasion.

Honey Butter Sweet Potato Cornbread

Experience the warmth of homemade comfort with this Honey Butter Sweet Potato Cornbread recipe. This delightful twist on classic cornbread incorporates sweet potatoes for added moisture and sweetness, topped with a luxurious honey butter glaze. Perfect for any meal, from cozy family dinners to festive gatherings, this cornbread is both delicious and nutritious. Enjoy the rich flavors and textures that will surely become a beloved tradition in your home.
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Ingredients
  

1 cup mashed sweet potatoes (cooked and cooled)

1 cup all-purpose flour

1 cup cornmeal

1/2 cup granulated sugar

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

2 large eggs

1/2 cup buttermilk

1/4 cup unsalted butter, melted

1/4 cup honey

1/2 tsp cinnamon (optional)

1/4 cup chopped pecans (optional, for crunch)

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C). Grease an 8-inch square baking dish or line it with parchment paper for easy removal.

    Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, cornmeal, sugar, baking powder, baking soda, salt, and cinnamon (if using).

      Combine Wet Ingredients: In a separate mixing bowl, beat the eggs and then mix in the mashed sweet potatoes, buttermilk, melted butter, and honey until smooth.

        Combine Mixtures: Gradually pour the wet mixture into the dry ingredients, stirring gently until just combined. Be careful not to over-mix; a few lumps are fine. If using, fold in the chopped pecans.

          Transfer to Baking Dish: Pour the batter into the prepared baking dish. Use a spatula to smooth out the top.

            Bake: Place the cornbread in the preheated oven and bake for 20-25 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.

              Honey Butter Topping: While the cornbread is baking, prepare the honey butter by combining 1/4 cup softened butter with 1/4 cup honey in a small bowl. Mix until the mixture is light and fluffy.

                Cool and Serve: Once baked, remove from the oven and allow the cornbread to cool in the pan for about 10 minutes. Cut into squares and serve warm with the honey butter spread on top.

                  Prep Time, Total Time, Servings:

                    15 minutes | 40 minutes | 9 servings