Here’s a rich and flavorful Maple Honey Butter Sweet Potato Cornbread recipe—perfectly moist, slightly sweet, and full of comforting fall vibes. Great as a side for chili, barbecue, or on its own with coffee or tea.
🧈 Maple Honey Butter Sweet Potato Cornbread
🍠 Ingredients:
For the cornbread:
-
1 cup mashed sweet potato (roasted or steamed, skin removed)
-
1 cup yellow cornmeal
-
1 cup all-purpose flour
-
1 tbsp baking powder
-
½ tsp baking soda
-
½ tsp salt
-
1 tsp cinnamon (optional)
-
2 large eggs
-
½ cup whole milk or buttermilk
-
⅓ cup maple syrup
-
¼ cup honey
-
½ cup unsalted butter, melted and slightly cooled
-
1 tsp vanilla extract
For the maple honey butter:
-
½ cup (1 stick) unsalted butter, softened
-
2 tbsp maple syrup
-
1 tbsp honey
-
Pinch of salt (optional)
👩🍳 Directions:
1. Prepare the maple honey butter:
In a small bowl, whip together the softened butter, maple syrup, honey, and a pinch of salt. Set aside or refrigerate until ready to serve.
2. Preheat the oven:
Preheat your oven to 375°F (190°C). Grease an 8×8-inch baking dish or cast iron skillet.
3. Mix dry ingredients:
In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, and cinnamon.
4. Mix wet ingredients:
In a separate bowl, mix the mashed sweet potato, eggs, milk, maple syrup, honey, melted butter, and vanilla extract until smooth.
5. Combine:
Add the wet ingredients to the dry ingredients and stir just until combined. Do not overmix.
6. Bake:
Pour the batter into your prepared dish. Smooth the top and bake for 28–35 minutes, or until a toothpick inserted in the center comes out clean and the top is golden.
7. Cool and serve:
Let cool for at least 10 minutes before slicing. Serve warm with a generous slather of maple honey butter.
🌟 Tips:
-
For extra flavor, add ¼ tsp nutmeg or a pinch of clove to the batter.
-
Can substitute almond milk and vegan butter for a dairy-free version.
-
Leftovers can be wrapped and stored at room temperature for 1–2 days or refrigerated for up to 5.