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This sweet potato cornbread transforms an ordinary side dish into something extraordinary with its perfect balance of sweetness from honey and earthiness from sweet potatoes. Every bite offers a moist, cake-like texture that will have everyone reaching for seconds.
I first created this recipe when looking for a way to use up leftover sweet potatoes after Thanksgiving. What started as an experiment quickly became a staple at our Sunday family dinners, with my grandmother requesting it specifically whenever she visits.
Ingredients
- Sweet potatoes: Provide natural moisture and subtle sweetness that makes this cornbread special
- Cornmeal: Adds authentic texture and traditional flavor
- All purpose flour: Creates the perfect crumb structure
- Granulated sugar: Enhances the natural sweetness of the potatoes
- Baking powder: Ensures a beautiful rise every time
- Salt: Balances the sweetness and enhances all flavors
- Milk: Creates moisture without heaviness
- Unsalted butter: Adds richness and tender crumb
- Eggs: Bind everything together for perfect structure
- Honey: Contributes complex sweetness and helps with browning
- Vanilla extract: Adds depth to the sweet notes
- Corn kernels: Provide bursts of juicy texture and authentic corn flavor
Step-by-Step Instructions
- Preheat the Oven:
- Set your oven to 400°F and prepare your baking vessel. I prefer a cast iron skillet for the crispy edges it creates, but a 9-inch square baking dish works beautifully too. Make sure to grease it generously to prevent sticking.
- Sweet Potato Preparation:
- If starting with whole sweet potatoes, peel them and cut into 1-inch cubes. Boil in water until fork tender, about 15 minutes. Drain thoroughly and mash until completely smooth. Allow them to cool slightly so they wont cook the eggs when mixed. The orange color will give your cornbread a beautiful golden hue.
- Combine Dry Ingredients:
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt. Mixing these ingredients separately ensures even distribution of the leavening agents for consistent texture throughout your cornbread.
- Mix Wet Ingredients:
- In a separate bowl, combine the cooled mashed sweet potatoes with milk, melted butter, eggs, honey, and vanilla. Whisk until completely smooth. The mixture should have a uniform consistency with no visible potato lumps.
- Create Your Batter:
- Pour the wet mixture into your dry ingredients and stir gently with a spatula. Mix only until just combined. Overmixing will develop gluten and make your cornbread tough rather than tender. Fold in the corn kernels last for bursts of juicy corn flavor throughout.
- Bake to Perfection:
- Pour the batter into your prepared pan, using a spatula to smooth the top. For an extra touch of indulgence, dot the surface with small pieces of butter and drizzle with additional honey before baking. This creates an irresistible caramelized top.
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The sweet potatoes are truly the magic ingredient in this recipe. I discovered their potential when experimenting during a rainy Sunday afternoon. My daughter, who normally avoids vegetables at all costs, devoured three pieces and asked if we could make it again tomorrow. That moment cemented this recipe as a family treasure.
Make It Your Own
This cornbread welcomes customization. For a spicy kick, add a finely diced jalapeño with seeds removed. The heat contrasts beautifully with the sweetness. For autumn flavors, add 1 teaspoon of cinnamon and 1/4 teaspoon of nutmeg to the dry ingredients. The warm spices complement the sweet potatoes perfectly.
Serving Suggestions
While delicious on its own, this cornbread reaches new heights when paired thoughtfully. Serve warm squares alongside chili or hearty stews, where the sweetness balances spicy dishes perfectly. For breakfast, toast a slice and top with a pat of salted butter and an extra drizzle of honey. For dessert, warm a piece and top with vanilla ice cream for a delightful twist on shortcake.
Storage Tips
Store completely cooled cornbread in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to a week. To reheat, wrap individual pieces in foil and warm in a 300°F oven for about 10 minutes, or microwave for 20 seconds. The moisture from the sweet potatoes helps this cornbread stay fresh longer than traditional versions.
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This recipe is sure to become a beloved tradition at your table. Enjoy every moist and flavorful bite!
Frequently Asked Questions
- → Can I make this cornbread dairy-free?
Yes, you can easily make this dairy-free by substituting almond milk for regular milk and using a plant-based butter alternative in place of the unsalted butter. The texture might be slightly different, but the flavor will still be delicious.
- → How do I store leftover sweet potato cornbread?
Store leftover cornbread in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. You can also freeze individual slices wrapped in plastic wrap and stored in a freezer bag for up to 3 months.
- → Can I prepare the sweet potatoes in advance?
Absolutely! You can cook and mash the sweet potatoes up to 3 days ahead of time and store them in the refrigerator until you're ready to make the cornbread. This is a great time-saving strategy.
- → What can I serve with honey butter sweet potato cornbread?
This cornbread pairs wonderfully with chili, soups, stews, barbecue dishes, or roasted meats. It also makes a delicious breakfast served with additional honey butter or maple syrup.
- → Can I add other ingredients to this cornbread?
Yes! This is a versatile base recipe. Consider adding chopped jalapeños for heat, shredded cheese for savory richness, or chopped pecans for texture. Just be careful not to add too many mix-ins, as this could affect the cornbread's ability to set properly.
- → Can I use canned sweet potatoes instead of fresh?
Yes, drained and mashed canned sweet potatoes will work as a substitute. Just be sure to drain them thoroughly and check the ingredients to ensure they're not packed in syrup with additional sweeteners, which could make your cornbread too sweet.