Honey Sweet Potato Cornbread Recipe:Adding the natural sweetness of honey and the mild earthiness of sweet potatoes to your cornbread will make it taste even better. This honey sweet potato cornbread recipe takes the classic comfort of cornbread and adds the richness of sweet potatoes and the soft sweetness of honey.
Honey Sweet Potato Cornbread Recipe
The result is a tasty, moist treat that’s great for any event. You can follow the steps in this blog post to make this delicious cornbread that will make your taste buds sing.
Ingredients
- 1 pound sweet potatoes, peeled and cubed
- â…“ cup honey
- 2 tablespoons maple syrup
- 2 large eggs
- ¾ cup milk
- ½ cup sour cream
- 1½ cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- ½ teaspoon cinnamon
- â…› teaspoon cayenne pepper
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Ingredients
- Put the sweet potatoes cubes into a medium-sized pot of water. Bring to a boil, then cook the sweet potatoes for about 10 minutes, until they are soft. Remove the water and set it aside.
- Warm the oven up to 400 F. Make sure the bottom and sides of a 10-inch cast iron skillet are greased with butter or cooking oil. To heat the pan, put it in the oven while you make the batter.
- Put the sweet potatoes that have been drained into a large bowl. Mix them together until they’re smooth.
- Mix the eggs, milk, sour cream, honey, and maple syrup into the bowl with the sweet potatoes until everything is well mixed.
- Mix the cornmeal, flour, baking powder, salt, cinnamon, and cayenne pepper in a different large bowl using a whisk.
- Mix the dry ingredients into the sweet potatoes until they are just mixed in. With care, take the hot skillet out of the oven and spread the batter out evenly in it.
- After the oven is hot, bake the cake for 20 to 25 minutes, or until the top is golden and a toothpick stuck in the middle comes out clean.
Nutrition
- Total Fat 3.6 g
- Saturated Fat 1.6 g
- Trans Fat 0.1 g
- Cholesterol 38.2 mg
- Total Carbohydrates 42.7 g
- Total Sugars 12.8 g
- Sodium 267.5 mg
- Protein 4.9 g
How to Store
The leftover sweet potato cornbread can be stored at room temperature for up to three days if it is tightly covered with aluminium foil. Alternatively, it can be stored in the refrigerator for up to five days. At room temperature or slightly warmed in the microwave, this dish is very enjoyable.
How to Freeze
If you want to freeze cornbread for up to three months, you can either freeze it whole or cut it into individual pieces and tightly wrap them in two layers of plastic wrap and one layer of aluminium foil. Before you can enjoy it, let it thaw in the refrigerator for a full two days.
