Honey Butter Sweet Potato Cornbread
Introduction
Welcome to your new favorite comfort food! This Honey Butter Sweet Potato Cornbread is a delightful twist on classic cornbread, incorporating the natural sweetness of sweet potatoes and honey. Perfect for pairing with soups, stews, or enjoyed on its own, this cornbread is sure to please everyone at the table. Let’s dive into the scrumptious recipe!
Ingredients List
Here’s what you’ll need to whip up this flavorful Honey Butter Sweet Potato Cornbread:
- 1 cup mashed sweet potatoes (cooked)
- 1 cup cornmeal
- 1 cup all-purpose flour (or gluten-free flour as an alternative)
- 1/4 cup honey
- 1/4 cup unsalted butter, melted
- 1/4 cup granulated erythritol (or sugar for non-keto version)
- 2 large eggs
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk (or almond milk for dairy-free)
- 1 teaspoon cinnamon (optional, for flavor)
Timing
This delightful Honey Butter Sweet Potato Cornbread is quick to prepare, taking about:
- Preparation Time: 15-20 minutes
- Cooking Time: 25-30 minutes
- Total Time: Approximately 45-50 minutes, making it perfect for a weeknight meal!
Step-by-Step Instructions
Step 1: Preheat Your Oven
Begin by preheating your oven to 375°F (190°C) and greasing an 8×8-inch baking dish or a cast-iron skillet to ensure the cornbread doesn’t stick.
Step 2: Prepare the Sweet Potatoes
Make sure your sweet potatoes are cooked and mashed until smooth. You can boil, steam, or bake them to reach this stage.
Step 3: Mix Dry Ingredients
In a large mixing bowl, combine the cornmeal, flour, erythritol, baking powder, salt, and optional cinnamon. Whisk until blended.
Step 4: Combine Wet Ingredients
In another bowl, combine the mashed sweet potatoes, honey, melted butter, eggs, and milk. Mix well until smooth and creamy.
Step 5: Combine Mixtures
Gradually add the dry ingredients to the wet ingredients. Stir until just combined; be careful not to overmix, as this can affect the texture!
Step 6: Bake the Cornbread
Pour the batter into the prepared baking dish and smooth the top with a spatula. Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
Step 7: Cool and Serve
Once baked, remove the cornbread from the oven and let it cool for a few minutes before slicing. Serve warm, drizzled with additional honey butter if desired!
Nutritional Information
Here’s a breakdown of the approximate nutritional information per serving (based on 12 servings):
- Calories: 180
- Protein: 5g
- Carbohydrates: 20g
- Fat: 8g
Healthier Alternatives for the Recipe
For a lighter variant, consider these options:
- Use low-fat or Greek yogurt in place of some of the butter for a moist texture.
- Incorporate whole wheat flour to increase the fiber content.
- Limit the amount of honey for a lower sweetness, or experiment with other sugar substitutes.
Serving Suggestions
This Honey Butter Sweet Potato Cornbread pairs beautifully with hearty soups, stews, or a fresh garden salad. You can also serve it alongside grilled chicken or fish for a complete meal!
Common Mistakes to Avoid
- Do not skip measuring the ingredients; accuracy is key for the right texture.
- Avoid overmixing the batter, as this can result in a dense cornbread.
- Make sure the sweet potatoes are properly cooked and mashed to avoid clumps in the batter!
Storing Tips for the Recipe
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. You can also freeze the cooled cornbread for up to a month—just thaw and reheat when ready to enjoy!
Conclusion
This Honey Butter Sweet Potato Cornbread is a delightful addition to any meal, bringing warmth and sweet flavors to your table. I invite you to try this recipe, and I’d love to hear your thoughts in the comments below! Don’t forget to subscribe for more delicious updates and recipes!
FAQs
Can I use white sugar instead of erythritol?
Yes, you can substitute with white sugar, just keep in mind it will add carbs.
Can I make this recipe gluten-free?
Absolutely! Just use a gluten-free flour blend in place of all-purpose flour.
How can I enhance the flavor of the cornbread?
Add spices like cinnamon, nutmeg, or even jalapeños for a spicy kick!