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Cornbread has long been a beloved staple in American cuisine, celebrated for its comforting warmth and satisfying texture. Its origins date back to Native American traditions where cornbread was crafted from ground corn, and it has since evolved into a versatile dish enjoyed across various cultures and culinary styles. Whether served alongside savory dishes like chili or enjoyed as a stand-alone snack, cornbread brings a sense of home and nostalgia to the dining table.

Honey Butter Sweet Potato Cornbread

Discover the heartwarming taste of Golden Bliss Honey Butter Sweet Potato Cornbread, a delightful twist on a beloved classic. This recipe combines naturally sweet sweet potatoes and honey for a wonderfully moist and flavorful treat, packed with vitamins and fiber. Perfect as a side for chili or as a stand-alone snack, each bite offers a delightful balance of sweet and savory. Enjoy the comfort and nutrition of this scrumptious cornbread in your kitchen!
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Ingredients
  

1 cup sweet potato puree (about 1 large sweet potato)

1 cup cornmeal

1 cup all-purpose flour

1/4 cup granulated sugar

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1 cup buttermilk

1/2 cup unsalted butter, melted

1/2 cup honey

2 large eggs

Optional: 1/2 cup corn kernels (fresh or canned), for added texture

Instructions
 

Preheat Oven: Preheat your oven to 400°F (200°C). Grease a 9-inch square baking dish or a cast-iron skillet.

    Prepare Sweet Potatoes: If not using canned sweet potato puree, roast a large sweet potato wrapped in foil at 400°F for about 45 minutes until soft. Scoop out the flesh and mash until smooth. Measure out 1 cup for the recipe.

      Mix Dry Ingredients: In a large mixing bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined.

        Combine Wet Ingredients: In a separate bowl, mix together the buttermilk, melted butter, honey, and eggs until smooth. Stir in the sweet potato puree until evenly incorporated.

          Combine Mixtures: Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to overmix. If using corn kernels, fold them into the batter.

            Bake: Pour the batter into the prepared baking dish or skillet, spreading it evenly. Bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

              Cool and Serve: Allow the cornbread to cool for about 10 minutes in the baking dish before slicing. Serve warm with an optional drizzle of honey butter (mix softened butter with honey in a ratio of 1:2).

                Enjoy: This cornbread pairs beautifully with chili, soups, or as a comforting snack on its own.

                  Prep Time, Total Time, Servings: 15 mins | 40 mins | 9-12 servings