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Instructions:
Step 1: Prepare the Sweet Potato
- Cook the Sweet Potato: Roast or boil a medium sweet potato until tender. Once cooled, peel and mash it until smooth. Set aside.
Step 2: Make the Cornbread Batter
- Preheat the Oven: Set the oven to 375°F (190°C). Grease a 9-inch square baking dish or cast-iron skillet.
- Mix the Dry Ingredients: In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, salt, and cinnamon.
- Combine the Wet Ingredients: In another bowl, beat the eggs, then mix in the buttermilk, mashed sweet potato, melted butter, and honey until well combined.
- Combine Wet and Dry Ingredients: Gradually add the wet mixture to the dry ingredients, stirring until just combined. Avoid overmixing.
Step 3: Bake the Cornbread
- Pour and Bake: Pour the batter into the prepared baking dish. Smooth the top and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool Slightly: Allow the cornbread to cool for about 10 minutes before adding the glaze.
Step 4: Make the Honey Butter Glaze
- Blend the Glaze: In a small bowl, mix the softened butter, honey, and a pinch of salt until smooth and creamy.
- Glaze the Cornbread: Spread the honey butter glaze over the warm cornbread. Let it melt slightly for extra indulgence.
Serving Suggestions:
- As a Side Dish: Pair with hearty dishes like chili, roasted chicken, or glazed ham.
- As a Snack: Enjoy it on its own with a drizzle of extra honey or a dollop of whipped cream.
- For Breakfast: Warm up a slice and serve with a side of scrambled eggs and crispy bacon.
Tips for Success:
- Choose the Right Sweet Potato: Opt for orange-fleshed sweet potatoes for the best sweetness and color.
- Buttermilk Substitute: If you don’t have buttermilk, mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice and let it sit for 5 minutes.
- Customize the Glaze: Add a dash of cinnamon or a sprinkle of nutmeg to the honey butter for extra flavor.
- Storage: Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week.
Why This Recipe Stands Out:
Honey Butter Sweet Potato Cornbread combines the nostalgic flavors of traditional cornbread with a modern twist. The addition of sweet potato not only adds a beautiful golden hue but also boosts the nutritional value with fiber and vitamins. The honey butter glaze ties everything together with a glossy, sweet finish that feels luxurious without being overly complicated.
Whether you’re cooking for a crowd or treating yourself to something special, this cornbread will quickly become a favorite. One bite, and you’ll see why it’s a star at any table!
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