Spiced Sweet Potato Cornbread with Honey Lime Butter - A delicious recipe by DigiDish

Spiced Sweet Potato Cornbread with Honey Lime Butter

Get ready to spice up your cornbread game! This Spiced Sweet Potato Cornbread is a cozy twist on a classic, packed with warm flavors and topped with dreamy honey lime butter. Sweet, zesty, and oh-so-soft—this recipe is the perfect mix of comfort and excitement in every bite!

4.5 out of 5 (4 ratings)

If you think cornbread is just a sidekick to chili, it’s time to give this classic a serious glow-up! Meet Spiced Sweet Potato Cornbread with Honey Lime Butter—a recipe full of flavor, flair, and just the right amount of sass. Imagine the earthy sweetness of mashed sweet potatoes, blended into a golden, tender cornbread with a touch of warming spices. It's the food equivalent of slipping into your coziest socks on a chilly day. And let's not even get started on that honey lime butter—it’s the zesty crown jewel! Trust me, this dish is here to steal the show.

Spiced Sweet Potato Cornbread with Honey Lime Butter Recipe

What makes this recipe so special? First, that combo of sweet potatoes and spices is like a little song and dance from your spice rack. Cinnamon and nutmeg bring a hint of warmth, while a whisper of chili powder keeps you on your toes. The sweet potato not only adds moisture but also a caramel-like depth of flavor that’s just… wow. And then you’ve got the honey lime butter, which takes this cornbread from "Oh, nice" to "Whoa, I need another slice right now." The tangy lime lightens up the rich butter while honey steps in with its natural sweetness to tie it all together. You’ll never look at plain old butter the same way again!

Now, you just have to try this! It’s a show-stopper with a bowl of smoky black bean soup or alongside roasted vegetables for a comforting fall feast. Or, you know, just slather it with extra honey lime butter and eat it straight out of the pan—I won't judge. Want to experiment? Swap in maple syrup for honey in the butter, or toss in some chopped pecans for a nutty crunch. This recipe is perfect for anyone who loves cooking with a unique twist but still craves good old-fashioned comfort food. Make it, share it, and watch everyone ask, “Where has this been all my life?”

Keywords: spiced sweet potato cornbread recipe, sweet potato cornbread with honey butter, unique cornbread recipes, comforting fall side dishes, honey lime butter topping, easy sweet potato cornbread recipe, flavored cornbread ideas

Prep Time

20 minutes

Cook Time

30 minutes

Servings

4 servings

Cuisine

American

Ingredients

  • 1 medium sweet potato, peeled and cubed
  • 1 cup all-purpose flour
  • 1 cup cornmeal
  • 1/4 cup granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/2 tsp salt
  • 1/4 cup unsalted butter, melted and cooled
  • 1 cup buttermilk
  • 2 large eggs
  • 1/4 cup honey
  • For the honey lime butter:
  • 1/4 cup unsalted butter, softened
  • 2 tbsp honey
  • 1 tsp lime zest
  • 1 tsp lime juice

Instructions

  1. 1

    Preheat the oven to 375°F (190°C). Grease an 8x8-inch baking dish or line it with parchment paper.

  2. 2

    Place the cubed sweet potato in a medium saucepan and cover with water. Bring to a boil and cook until the sweet potato is tender, about 10-12 minutes. Drain and mash until smooth. Set aside to cool slightly.

  3. 3

    In a large mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.

  4. 4

    In a separate bowl, combine the mashed sweet potato, melted butter, buttermilk, eggs, and honey. Whisk until smooth and well combined.

  5. 5

    Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Do not overmix, as this can make the cornbread dense.

  6. 6

    Pour the batter into the prepared baking dish and smooth the top with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

  7. 7

    While the cornbread is baking, prepare the honey lime butter. In a small bowl, mix the softened butter, honey, lime zest, and lime juice until well blended. Set aside.

  8. 8

    Once the cornbread is done, remove it from the oven and let it cool in the pan for about 10 minutes. Slice and serve warm with the honey lime butter spread on top.

Nutrition Information

Calories

250 calories

Protein

4g

Carbs

37g

Fat

9g

Frequently Asked Questions

Q: Can I use canned sweet potato instead of fresh sweet potato?

A: Yes, you can substitute canned sweet potato puree for the fresh sweet potato. Use 3/4 cup of canned sweet potato puree, and make sure it is plain and not sweetened or spiced. This will save time, but the flavor may be slightly different.

Q: What can I use as a substitute for buttermilk?

A: If you don't have buttermilk, you can make a substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5-10 minutes before using. Alternatively, plain yogurt or kefir can also be used as a replacement.

Q: Can I make this recipe gluten-free?

A: Yes, you can make this recipe gluten-free by substituting the all-purpose flour with a gluten-free all-purpose flour blend. Ensure the blend contains xanthan gum or a similar binding agent for the best texture.

Q: How should I store leftover cornbread and honey lime butter?

A: Store leftover cornbread in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. The honey lime butter should be stored in a separate airtight container in the refrigerator and used within 5-7 days. Reheat the cornbread slightly before serving for the best texture.

Q: Why is my cornbread dense or not fluffy?

A: A dense texture can result from overmixing the batter, which develops too much gluten. Mix the wet and dry ingredients until just combined, and avoid stirring excessively. Also, check that your baking powder and baking soda are fresh and not expired, as this could affect the leavening.

Q: Can I add mix-ins like corn kernels or cheese to the batter?

A: Yes, you can customize this recipe by folding in up to 1/2 cup of mix-ins such as fresh or frozen corn kernels, shredded cheddar cheese, or diced jalapeños. Add these after combining the wet and dry ingredients to ensure an even distribution.

Q: How can I make this recipe vegan?

A: To make this recipe vegan, replace the buttermilk with a plant-based milk (such as almond or soy milk) mixed with 1 tablespoon of vinegar or lemon juice. Substitute the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) or a commercial egg replacer. Use melted coconut oil or vegan butter in place of the unsalted butter. For the honey lime butter, use a vegan butter substitute and replace honey with maple syrup or agave nectar.

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