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If you are looking to elevate your cornbread game, the Sweet & Buttery Honey Sweet Potato Cornbread is a delightful twist on a classic favorite. This recipe combines the earthy sweetness of sweet potatoes with the rich, creamy texture of butter and the natural sweetness of honey, creating a cornbread that is both comforting and indulgent. Whether served as a side dish alongside your favorite savory meals or enjoyed as a standalone snack, this cornbread promises to satisfy your taste buds with every bite.

Sweet & Buttery Honey Sweet Potato Cornbread

Discover the joy of baking with this Sweet & Buttery Honey Sweet Potato Cornbread recipe! Combining the earthy sweetness of sweet potatoes, creamy butter, and honey, this moist cornbread is perfect as a side dish or a delightful snack on its own. With easy-to-follow instructions and an understanding of each ingredient's role, you’ll create a comforting dish that pairs wonderfully with soups, stews, or spreads. Elevate your cornbread experience today!
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Ingredients
  

1 cup sweet potato puree (cooked and mashed sweet potatoes)

1/2 cup unsalted butter, melted

1/2 cup honey

1 cup buttermilk

2 large eggs

1 cup all-purpose flour

1 cup cornmeal

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon cinnamon (optional)

1/4 cup chopped fresh chives or green onions (optional, for garnish)

Instructions
 

Preheat the oven: Preheat your oven to 400°F (200°C). Grease a 9-inch square baking dish or casserole.

    Prepare the sweet potato: If using fresh sweet potatoes, peel, chop, and boil them until soft. Drain and mash to yield 1 cup of sweet potato puree. Alternatively, you can use store-bought sweet potato puree.

      Mix wet ingredients: In a large mixing bowl, combine the melted butter and honey. Whisk them together until smooth. Then, add the buttermilk and eggs. Whisk until everything is well incorporated.

        Combine dry ingredients: In a separate bowl, combine the flour, cornmeal, baking powder, baking soda, salt, and cinnamon (if using). Stir until mixed.

          Combine wet and dry: Gradually add the dry ingredients into the wet ingredients, mixing gently until just combined. Avoid overmixing. Fold in the sweet potato puree until well dispersed in the batter.

            Bake the cornbread: Pour the batter into the greased baking dish and spread it evenly. Bake in the preheated oven for about 25-30 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.

              Cool and garnish: Once baked, remove the cornbread from the oven and let it cool in the dish for about 10 minutes. Optionally, sprinkle with chopped chives or green onions for a fresh touch.

                Serve: Cut into squares and serve warm. This cornbread pairs wonderfully with butter and a drizzle of honey on top!

                  Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 9 squares