For Christmas Eve

Here’s a festive and comforting recipe for Honey Butter Sweet Potato Cornbread that’s perfect for Christmas Eve! This twist on classic cornbread adds a bit of holiday magic with sweet, creamy flavors and pairs beautifully with traditional Christmas dishes. Make it part of your cozy Christmas Eve spread alongside hearty soups, roasts, or as a sweet side for a family meal. Here’s how to create a memorable Christmas Eve cornbread that’s warm, rich, and holiday-ready!

Honey Butter Sweet Potato Cornbread
Why It’s Perfect for Christmas Eve
This cornbread combines the sweetness of honey and roasted sweet potatoes with the warmth of fresh-from-the-oven bread. It’s both satisfying and versatile, offering a touch of nostalgia while adding a unique twist to your Christmas table. For an extra festive feel, serve with a holiday-inspired honey butter flavored with cinnamon or orange zest!

Ingredients

Cornbread
1 cup mashed sweet potatoes (from 1 large roasted sweet potato)
1 cup cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, melted
1/2 cup honey
2 large eggs
1 cup buttermilk
Cinnamon Honey Butter (for extra holiday flavor)
1/4 cup unsalted butter, softened
2 tablespoons honey
1/2 teaspoon ground cinnamon
Zest of 1/2 an orange (optional for a festive touch)
Instructions

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Step 1: Roast the Sweet Potato
Preheat Oven to 400°F (200°C): Pierce a large sweet potato with a fork, place it on a baking sheet, and roast until tender, about 45-60 minutes.
Mash the Sweet Potato: Let it cool, then remove the skin and mash in a bowl. Measure out 1 cup for the cornbread.
Step 2: Prepare the Cornbread Batter
Reduce Oven Temperature: Lower the oven to 375°F (190°C).
Mix Dry Ingredients: In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, and salt.
Mix Wet Ingredients: In another bowl, combine mashed sweet potato, melted butter, honey, eggs, and buttermilk. Whisk until smooth.