Maple Honey Butter Sweet Potato Cornbread

Maple Honey Butter Sweet Potato Cornbread is a delicious, moist, and slightly sweet twist on traditional cornbread. It combines the earthy flavors of sweet potato and cornmeal with the rich sweetness of maple and honey butter. Here’s a recipe to make this delightful treat:

Maple Honey Butter Sweet Potato Cornbread

*(Makes one 9-inch skillet or 8×8-inch pan)*

Ingredients:

For the Cornbread:

• 1 cup (120g) fine or medium cornmeal

• 1 cup (125g) all-purpose flour

• 1 tbsp baking powder

• ½ tsp baking soda

• ½ tsp salt

• 1 tsp cinnamon (optional)

• ½ tsp nutmeg (optional)

• 1 cup (240g) mashed cooked sweet potato (about 1 medium sweet potato)

• ½ cup (120ml) buttermilk (or milk + ½ tbsp vinegar)

• ¼ cup (60ml) pure maple syrup

• ¼ cup (50g) brown sugar (or more for extra sweetness)

• 2 large eggs

• ¼ cup (60ml) melted butter (or oil)

• 1 tsp vanilla extract

For the Maple Honey Butter (Optional Topping):

• ¼ cup (60g) softened butter

• 1 tbsp pure maple syrup

• 1 tbsp honey

• Pinch of salt

Instructions:

1. Prep Sweet Potato:

   • Roast or boil 1 medium sweet potato until tender (about 45 mins at 400°F or until soft when pierced). Peel and mash until smooth. Measure out 1 cup.

2. Preheat & Prepare Pan:

   • Preheat oven to 375°F (190°C).

   • Grease a 9-inch cast-iron skillet or 8×8-inch baking pan with butter or oil.

3. Mix Dry Ingredients:

   • In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

4. Mix Wet Ingredients:

   • In another bowl, combine mashed sweet potato, buttermilk, maple syrup, brown sugar, eggs, melted butter, and vanilla. Mix well.

5. Combine & Bake:

   • Pour wet ingredients into dry ingredients and stir until just combined (do not overmix).

   • Pour batter into the prepared pan and smooth the top.

   • Bake for 20-25 minutes, or until a toothpick inserted comes out clean.

6. Make Maple Honey Butter (Optional):

   • While the cornbread bakes, mix softened butter, maple syrup, honey, and salt until smooth.

7. Serve:

   • Let cornbread cool slightly before slicing. Serve warm with a dollop of maple honey butter on top.

Tips:

• For extra texture, add ½ cup corn kernels or chopped pecans to the batter.

• If you prefer a less sweet cornbread, reduce the brown sugar to 2 tbsp.

• Leftovers can be stored in an airtight container for up to 3 days or frozen.

This cornbread is perfect for fall, Thanksgiving, or any cozy meal! Enjoy! 🍠🌽🍯