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To elevate your Sweet Potato Bliss Cornbread, consider making a delightful homemade honey butter. This simple yet luxurious spread complements the sweet, moist cornbread perfectly. Here’s how to whip it up:

Honey Butter Sweet Potato Cornbread

Discover the joy of baking with our Sweet Potato Bliss Cornbread recipe! This unique twist on traditional cornbread features the creamy sweetness of sweet potatoes, making it both delicious and nutritious. Packed with vitamins and fiber, this cornbread boasts a moist texture and the perfect balance of flavors. Whether served with chili, drizzled with honey, or enjoyed on its own, it’s sure to be a hit at any meal. Try this delightful recipe and elevate your cornbread experience!
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Ingredients
  

1 cup mashed sweet potatoes (about 2 medium sweet potatoes)

1 cup cornmeal

1 cup all-purpose flour

1/4 cup honey

1/4 cup unsalted butter, melted

1 cup buttermilk

2 large eggs

2 tablespoons baking powder

1/2 teaspoon salt

1 cup corn kernels (fresh, canned, or frozen)

1 teaspoon cinnamon (optional)

1/2 teaspoon nutmeg (optional)

Instructions
 

Preheat the oven: Begin by preheating your oven to 400°F (200°C). Grease a 9x9 inch baking dish or a cast-iron skillet for a crispy crust.

    Prepare the sweet potatoes: Peel and chop the sweet potatoes into chunks, then boil them in a pot of salted water until fork-tender, about 15 minutes. Drain and mash until smooth. Measure out 1 cup for the recipe and let cool slightly.

      Mix dry ingredients: In a large bowl, whisk together the cornmeal, all-purpose flour, baking powder, salt, cinnamon, and nutmeg, if using. Set aside.

        Mix wet ingredients: In another bowl, whisk together the melted butter, honey, buttermilk, and eggs until well combined. Stir in the mashed sweet potatoes until smooth.

          Combine ingredients: Gradually add the wet mixture into the dry ingredients, mixing until just combined. Gently fold in the corn kernels. Be careful not to overmix – a few lumps are okay.

            Bake the cornbread: Pour the batter into the prepared baking dish or skillet. Bake for 25-30 minutes, or until golden brown and a toothpick inserted into the center comes out clean.

              Cool and serve: Allow the cornbread to cool in the pan for about 10 minutes, then cut into squares or wedges. Serve warm, with additional honey butter if desired.

                Prep Time, Total Time, Servings

                  20 minutes | 50 minutes | Serves 8