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Transform your ordinary cornbread into a soul-warming delight with this sweet potato-infused version. The natural sweetness and moisture from roasted sweet potatoes blend perfectly with honey butter, creating an irresistible side dish that'll make you forget traditional cornbread ever existed.
I originally created this recipe for a potluck dinner, and it's become my most requested dish. The combination of sweet potatoes and honey butter turned even the staunchest cornbread critics into devoted fans.
Essential Ingredients
- Sweet potatoes: Choose orange-fleshed varieties for best color and flavor
- Yellow cornmeal: Medium grind provides the perfect texture
- Buttermilk: Creates tenderness and adds subtle tang
- Honey: Local honey adds complex sweetness
- Eggs: Provide structure and richness
- Butter: Use unsalted for better control of flavor
Detailed Instructions
- Begin by preheating your oven to 375°F:
- While it warms, grease your 8-inch baking dish thoroughly, ensuring no spots are missed.
- Pierce sweet potatoes several times, then roast until completely tender when pierced with a fork:
- This usually takes 45-60 minutes.
- While potatoes roast, whisk together cornmeal, flour, sugar, baking powder, and salt in a large bowl, breaking up any lumps:
- Once potatoes are done, peel and mash them while still warm for the smoothest texture:
- In a separate bowl, combine mashed sweet potatoes with room temperature buttermilk, stirring until completely smooth:
- Gently mix melted butter into the potato mixture, followed by eggs one at a time:
- Create a well in your dry ingredients and carefully pour in the wet mixture:
- Fold everything together just until combined - overmixing will make tough cornbread:
- Pour into your prepared pan and smooth the top gently:
- Bake for 25-30 minutes, rotating halfway through, until edges are golden and center springs back when touched:
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Growing up, my grandmother always insisted on adding extra sweet potatoes to her cornbread. Now I understand why - they're the secret to that incredibly moist texture that keeps people coming back for more.
The Perfect Timing
Let your cornbread rest for 10-15 minutes before cutting - this allows the structure to set properly.
Serving Suggestions
Pair with hearty chili or smoky barbecue for a perfect meal combination.
Storage Success
Keep your cornbread fresh by storing it in an airtight container at room temperature.
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After years of perfecting this recipe, I've found that the key to its success lies in not rushing the process. Taking time to properly roast the sweet potatoes and letting the cornbread cool slightly before serving makes all the difference in the final texture and taste.
Frequently Asked Questions
- → Can I make this cornbread ahead of time?
- Yes, you can make it up to 2 days ahead. Store at room temperature in an airtight container. Warm slightly before serving.
- → Can I use canned sweet potatoes?
- Yes, drained and mashed canned sweet potatoes work fine as a substitute for fresh ones.
- → What can I substitute for buttermilk?
- Regular milk mixed with 1 tablespoon of lemon juice or vinegar works as a buttermilk substitute.
- → How do I store the honey butter?
- Store honey butter in an airtight container in the fridge for up to 2 weeks.
- → Can I freeze this cornbread?
- Yes, wrap well and freeze for up to 3 months. Thaw overnight and warm before serving.