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Take everyday cornbread to a whole new level by mixing in rich, roasted sweet potatoes. These give it a delicate sweetness and loads of moisture. Drizzle with honey butter and you've got a side that'll have folks forgetting all about the classic version.
This got its start when I needed a standout for a friend's potluck. Now, people ask for it by name. Even the most stubborn cornbread doubters keep coming back for seconds, probably thanks to the sweet potato and honey butter magic.
Irresistible Ingredients
- Butter: Grab unsalted so you control the flavor
- Eggs: Make it sturdy and richer
- Buttermilk: Brings tang and a soft, delicate crumb
- Honey: Local honey for the deepest flavor
- Yellow cornmeal: Pick medium grind for the best bite
- Sweet potatoes: Orange ones give a bright color and bold taste
Clear Steps
- Pop your cornbread in and bake for 25-30 minutes, turning halfway until the top springs back and the edges brown nicely:
- Spread the batter gently into your baking dish and smooth the surface:
- Mix the wet and dry ingredients together till just mixed, but don't fuss with it too much:
- Drop the wet mix into the well you've made in your dry bowl:
- Beat the eggs in, one at a time, after melting and adding in your butter to the sweet potato mix:
- Stir the peeled and mashed sweet potatoes, still a little warm, into your buttermilk until it's extra smooth:
- Once your sweet potatoes are out of the oven and cooled, peel and mash them up:
- Get your cornmeal, flour, salt, sugar, and baking powder whisked up in a big bowl while the roasting happens:
- Poke some holes in your sweet potatoes, toss them in the oven, and let them get totally soft—usually 45-60 minutes does it:
- First, set your oven to 375°F and grease your 8-inch pan really well so nothing sticks:
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My grandma never skimped on sweet potatoes when she baked cornbread. Now I get it—those spuds are the best way to lock in moisture and keep it coming back for seconds.
Timing That Works
Hold off slicing for about 10 to 15 minutes after baking. This gives the bread time to settle and firm up for perfect slices.
How to Serve
It goes great with a big bowl of chili or some smoky barbecue. That's a meal that can't be beat.
Best Ways to Store
Pop the leftovers into a sealed container and keep it right on your counter. Easy and still fresh.
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After lots of trial and error, here's what I've learned: Don't hurry. Take your time roasting those sweet potatoes and let the pan cool a bit before cutting. That patience really pays off in flavor and texture.
Recipe FAQs
- → Is it okay to prepare this bread early?
- Sure! Make it up to 2 days in advance. Keep it in a sealed container at room temp and warm before eating.
- → Can I swap fresh sweet potatoes for canned ones?
- Of course! Canned sweet potatoes work well if drained and mashed.
- → What’s a good replacement for buttermilk?
- Mix regular milk with lemon juice or vinegar, about 1 tablespoon per cup, to imitate buttermilk.
- → How should I store the honey butter?
- Pop it in an airtight container and refrigerate. It keeps fresh for 2 weeks.
- → Can I freeze the cornbread?
- Yes! Wrap it tightly and freeze for up to 3 months. Thaw overnight, then warm it up before serving.