Maple Honey Butter Sweet Potato Cornbread
This delightful cornbread combines the natural sweetness of sweet potatoes with the rich flavors of maple and honey, creating a warm, comforting dish that's perfect as a side or stand-alone treat.
Equipment
- 1 mixing bowl
- 1 whisk
- 1 measuring cups
- 1 measuring spoons
- 1 9-inch square baking pan
- 1 oven
Ingredients
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1 tablespoon baking powder
- 1 teaspoon salt
- ¼ cup maple syrup
- ¼ cup honey
- 1 cup sweet potato puree cooked and mashed
- ½ cup milk
- ¼ cup melted butter
- 2 large eggs
Instructions
- Preheat the oven to 400°F (200°C) and grease the 9-inch square baking pan.
- In a mixing bowl, whisk the flour, cornmeal, baking powder, and salt until well combined.
- In another bowl, mix the maple syrup, honey, sweet potato puree, milk, melted butter, and eggs until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.
- Pour the batter into the prepared baking pan, spreading it evenly.
- Bake in the preheated oven for about 25 minutes, or until a toothpick inserted in the center comes out clean.
- Once baked, remove from the oven and let it cool for a few minutes before slicing.
- For added flavor, sprinkle some cinnamon or nutmeg in the batter before baking, if desired.
- Serve warm with additional maple honey butter for a delightful treat.
Notes
For added flavor, you can sprinkle some cinnamon or nutmeg in the batter.
Serve warm with additional maple honey butter for an extra treat.
Store any leftover cornbread in an airtight container for up to 3 days.