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To make honey butter sweet potato cornbread, you need simple ingredients. First, gather 1 cup of mashed sweet potatoes. You will also need 1 cup of cornmeal and 1 cup of all-purpose flour. Add 1/4 cup of honey and 1/4 cup of melted butter for flavor. For leavening, use 2 tablespoons of baking powder and 1/2 teaspoon of salt. You will need 1 cup of buttermilk and 2 large eggs for moisture. Finally, include 1 cup of sweet corn kernels. You can also add 1 teaspoon of cinnamon and 1/4 teaspoon of nutmeg for extra warmth.

Honey Butter Sweet Potato Cornbread

Indulge in a twist on a classic with this Honey Butter Sweet Potato Cornbread recipe! Easy to follow, this delightful dish combines sweet potatoes, honey, and butter for a moist, flavorful treat perfect for any meal. Discover essential tips for preparation, common mistakes to avoid, and variations to suit your taste.
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Ingredients
  

1 cup mashed sweet potatoes (about 2 medium sweet potatoes, cooked and cooled)

1 cup cornmeal

1 cup all-purpose flour

1/4 cup honey

1/4 cup melted butter (plus extra for greasing)

2 tablespoons baking powder

1/2 teaspoon salt

1 cup buttermilk

2 large eggs

1 cup sweet corn kernels (fresh or frozen)

1 teaspoon cinnamon (optional)

1/4 teaspoon nutmeg (optional)

Instructions
 

Preheat your oven to 400°F (200°C). Grease an 8x8-inch square baking dish or a cast-iron skillet with butter.

    In a mixing bowl, combine the flour, cornmeal, baking powder, salt, cinnamon, and nutmeg. Whisk together until blended.

      In another bowl, combine the mashed sweet potatoes, honey, and melted butter. Mix until smooth.

        Add the buttermilk and eggs to the sweet potato mixture, and whisk until fully combined.

          Gradually incorporate the dry ingredients into the wet ingredients, stirring gently until just combined. Be careful not to overmix.

            Fold in the sweet corn kernels until evenly distributed throughout the batter.

              Pour the cornbread batter into the prepared baking dish or skillet, spreading it evenly.

                Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean and the top is lightly golden.

                  Remove the cornbread from the oven and let it cool for about 10 minutes before slicing.

                    - Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 9 pieces

                      - Presentation Tips: Serve warm, drizzled with additional honey and a pat of butter on top. Optional garnishes could include chopped herbs like parsley or chives for a splash of color. Enjoy with a side of chili or as a delicious breakfast option!