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Give your basic cornbread a comforting upgrade with this take featuring sweet potato. Roasted sweet potatoes bring their natural sugars and moistness, pairing perfectly with honey butter. It's a side that's so good, you'll barely remember the old-school kind.
This started out as a dish I made for a laid-back potluck, and now everyone asks for it. The duo of sweet potato and honey butter even won over folks who thought they hated cornbread.
Irresistible Ingredients
- Sweet potatoes: Orangey ones give the best look and taste
- Yellow cornmeal: Medium-coarse cornmeal gives a bit of bite
- Buttermilk: Makes things tender and brings a gentle tang
- Honey: Try to use local stuff for that deep flavor
- Eggs: They keep everything holding together and add richness
- Butter: Go for unsalted so you can tweak the flavor yourself
Step-by-Step Directions
- Get your oven hot at 375°F:
- While that's heating, grease every bit of an 8-inch pan.
- Poke holes in sweet potatoes and roast until a fork slides in easy:
- Usually 45-60 minutes is enough.
- Mix cornmeal, flour, sugar, baking powder, and salt in a big mixing bowl while those roast. Break up any clumps you see:
- Peel and mash the sweet potatoes right after they finish baking, still nice and hot for easy mashing:
- In another bowl, stir together the mashed sweet potato and buttermilk — smooth out any lumps:
- Pour in the melted butter, then add eggs one by one and blend them in gently:
- Make a space in your dry mix and slowly pour in your potato mix:
- Carefully fold it all together and stop as soon as combined — don't overdo it, or it'll get dense:
- Scoop the mixture into your buttered pan and smooth the top lightly:
- Bake for 25-30 minutes, give it a spin halfway, and watch for the edges to brown and the center to bounce back if you poke it:
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When I was a kid, my grandma would sneak in extra sweet potato every time. Now I get it — that’s what keeps it so moist people always want seconds.
Timing That Matters
Give it 10-15 minutes to settle before you cut in. That way it holds together better.
Ways to Enjoy
This goes great with spicy chili or smoky barbecue on the side.
Keep It Fresh
Pop your cornbread in an airtight box on the counter to keep it tasty.
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After lots of trial runs, I've realized not to rush through this. Roasting those sweet potatoes until they're soft and letting the bread sit before grabbing a slice really change the flavor and texture for the better.
Recipe FAQs
- → Can this be prepared ahead?
- Absolutely! Make it up to 2 days early. Wrap it tightly and keep at room temperature. Heat slightly before serving.
- → Can canned sweet potatoes work?
- Yep, canned and mashed sweet potatoes are a fine substitute for fresh ones.
- → What can replace buttermilk?
- Mix regular milk with a tablespoon of lemon juice or vinegar as an alternative.
- → How do I keep honey butter fresh?
- Store it tightly sealed in your fridge, and it’ll last up to 2 weeks.
- → Can cornbread be frozen?
- Yes! Wrap it well before freezing. It’ll stay good for 3 months. Just thaw overnight and reheat before eating.