Honey Sweet Potato Cornbread Recipe Step By Step Guide

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Honey Sweet Potato Cornbread Recipe Step By Step Guide:– According to recipe maker Jessica Morone “cornbread is a great side dish year-round,” but she believes that Thanksgiving is the perfect occasion to serve it. However, she adds, “Adding sweet potato makes it feel even more perfect for fall dinners and holidays.” Morone tells us that this cornbread with honey and sweet potatoes is “very easy to make” and that it “tastes really good.”

 

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Honey Sweet Potato Cornbread Recipe Step By Step Guide

While the recipe calls for honey and sweet potatoes, Morone believes that the true star ingredient is maple syrup. According to her, “Maple goes so well with sweet potatoes and helps to bring out the sweet potato flavor.” You might assume that this cornbread would be extremely sweet because sweet potatoes are inherently sweet (hence the name), and you’re adding both honey and maple syrup to the batter. However, as Morone points out, “The cayenne pepper also gives it a touch of heat.” She does, however, suggest that you can omit this spice if you don’t like it.

 

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Collect the ingredients for the honey sweet potato cornbread

Step 1: Cook the sweet potatoes: Fill a medium pot with water and add the cubed sweet potatoes. After bringing to a boil, simmer the sweet potatoes for ten minutes or until they are soft. After draining, set away.

 

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Step 2: Preheat the oven and pan: Bake at 400 degrees Fahrenheit. Apply frying oil or melted butter to the bottom and sides of a 10-inch cast iron skillet. While preparing the batter, put the skillet in the oven to preheat.

 

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Step 3: Mash the potatoes: Fill a big bowl with the drained sweet potatoes. Till they are smooth, mash.

 

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Step 4: Mix the liquid ingredients with the potatoes: Mix thoroughly after adding the eggs, milk, sour cream, honey, maple syrup, and eggs to the bowl containing the sweet potatoes.

 

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Step 5: Combine the dry ingredients: Mix the cornmeal, flour, baking powder, salt, cinnamon, and cayenne pepper in a different, sizable basin.

 

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Step 6: Stir the dry ingredients into the batter: Combine the dry ingredients with the sweet potatoes in a bowl and stir until well blended.

 

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Step 7: Pour the batter into the pan: After carefully taking the heated pan out of the oven, evenly distribute the batter throughout the skillet.

 

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Step 8: Bake the cornbread: A toothpick inserted in the center should come out clean after 20 to 25 minutes of baking in a preheated oven.

See Also: Lemon Shortbread Cookies Recipe

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How might you serve this honey sweet potato cornbread?

As Morone puts it, “You can really serve this as a side dish for any meal, or just eat it as a snack.” it seems that this cornbread is rather adaptable. You can serve it for a more formal occasion or holiday, or pair it with pulled pork, chicken, or barbecued ribs during a casual cookout or picnic. Morone thinks it would pair nicely with Thanksgiving turkey, but we also think it would be good with Christmas roast beef or Easter ham. Pro tip: For dessert, cook extra sweet potatoes and turn them into pie.

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Because of its sweetness, this cornbread would also be a delightful breakfast treat to go with a cup of tea or coffee. Morone says, “Spreading regular butter or making something like cinnamon or maple butter would also be really good on this.” You could just eat it plain. This recipe for honey butter, spiced with nutmeg, cloves, and cinnamon, would pair perfectly with this sweet potato cornbread if you wanted to go overboard with the honey.

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What can you do with leftover honey sweet potato cornbread?

To ensure you don’t have too many leftovers, this cornbread recipe is supposed to be prepared in a 10-inch skillet and then sliced into 12 fairly narrow wedges. Whatever isn’t consumed on the first day should keep for a few more days. If you store it in an airtight container, Morone says you can keep it at room temperature for two days. If you wrap it in plastic, though, you can keep it in the refrigerator for up to one week. Naturally, cornbread keeps virtually forever in the freezer, however after a few months the quality may begin to deteriorate.

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Uneaten cornbread can be used again in a variety of ways. It works well for French toast, bread pudding, and casseroles. It might also be used as the crust for a quiche, panzanella, crab cakes, and meatballs. In addition, Morone offers some advice, saying, “You can also use leftovers to make croutons or stuffing.”

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Ingredients

  • One pound of diced and peeled sweet potatoes
  • One-half cup honey
  • Two tsp pure maple syrup
  • Two big eggs
  • One-fourth cup milk
  • half a cup of sour cream
  • 1½ cups cornmeal, yellow
  • One cup of flour for all purposes
  • One-third tsp baking powder
  • One tsp salt
  • One-half teaspoon of cinnamon
  • One-half teaspoon of cayenne

 

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Directions

  1. Fill a medium pot with water and add the cubed sweet potatoes. After bringing to a boil, simmer the sweet potatoes for ten minutes or until they are soft. After draining, set away.
  2. Bake at 400 degrees Fahrenheit. Apply frying oil or melted butter to the bottom and sides of a 10-inch cast iron skillet. While preparing the batter, put the skillet in the oven to preheat.
  3. Fill a big bowl with the drained sweet potatoes. Till they are smooth, mash.
  4. Mix thoroughly after adding the eggs, milk, sour cream, honey, maple syrup, and eggs to the bowl containing the sweet potatoes.
  5. Mix the cornmeal, flour, baking powder, salt, cinnamon, and cayenne pepper in a different, sizable basin.
  6. Combine the dry ingredients with the sweet potatoes in a bowl and stir until well blended.
  7. After carefully taking the heated pan out of the oven, evenly distribute the batter throughout the skillet.
  8. A toothpick inserted in the center should come out clean after 20 to 25 minutes of baking in a preheated oven.

 

 

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Author

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  • JASMINE GOMEZ

    Jasmine Gomez is the Wishes Editor at Birthday Stock, where she cover the best wishes, quotes across family, friends and more. When she's not writing for a living, she enjoys karaoke and dining out more than she cares to admit. Who we are and how we work. We currently have seven trained editors working in our office to produce top-notch content that you can rely on. All articles are published according to the four-eyes principle: After completion of the raw version, the texts are checked by (at least) one other editor for orthographic and content accuracy.

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