Maple Honey Butter Sweet Potato Cornbread
This delightful Maple Honey Butter Sweet Potato Cornbread is a warm and hearty dish infused with the natural sweetness of maple syrup and honey. The addition of sweet potatoes creates a moist texture, making it a perfect complement to any meal or a delicious snack on its own.
Equipment
- 1 oven
- 2 mixing bowls
- 1 whisk
- 1 set measuring cups and spoons
- 1 baking dish (8x8 inches)
- 1 spoon or spatula
Ingredients
- 1 cup mashed sweet potatoes
- 1 cup cornmeal
- 1 cup all-purpose flour
- ¼ cup maple syrup
- ¼ cup honey
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk Can substitute with a non-dairy alternative, such as almond milk.
- 2 large eggs
- ¼ cup unsalted butter, melted Plus extra for greasing.
Instructions
- Preheat the oven to 400°F (200°C). Grease an 8x8 inch baking dish with melted butter.
- In a mixing bowl, combine the mashed sweet potatoes, buttermilk, melted butter, maple syrup, honey, and eggs. Whisk until smooth.
- In another bowl, mix together the cornmeal, flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix.
- Pour the batter into the prepared baking dish, spreading it evenly.
- Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Remove from the oven and let it cool for a few minutes before cutting into squares.
- Serve with more maple syrup or honey drizzled on top, if desired.
Notes
For an extra touch, serve with more maple syrup or honey drizzled on top.
This cornbread can be stored in an airtight container at room temperature for up to 3 days.
You can substitute the buttermilk with a non-dairy alternative, such as almond milk, if desired.