Maple Honey Swirled Sweet Potato Cornbread

Get ready to fall head over heels for this incredibly moist and flavorful Maple Honey Swirled Sweet Potato Cornbread! This isn’t your average cornbread; the addition of roasted sweet potato lends a beautiful color and subtle sweetness, perfectly complemented by the rich, warm flavors of maple syrup and honey. The stunning swirl effect isn’t just for show – it ensures every bite is bursting with that irresistible maple-honey goodness. It’s the perfect side dish for a cozy autumn dinner, a delightful addition to a brunch spread, or simply a sweet treat to enjoy with a cup of coffee. This recipe is surprisingly easy to make and will quickly become a family favorite. Let’s dive into the ingredients you’ll need to create this masterpiece!

Ingredients You’ll Need

• Whole Milk (240 ml / 1 cup): We’re using whole milk for its richness and fat content, which contributes to a tender and moist crumb. You can use 2% milk if preferred, but the texture might be slightly less luxurious.
• Sweet Potatoes (400g / 14oz – about 2 large): Roasting the sweet potatoes is key to developing their natural sweetness and creating a smooth, flavorful mash. Ensure they are fully cooked and mashed before adding them to the batter.
• Cornmeal (150g / 1 cup): We’re using a fine grind of cornmeal for a more delicate texture. A coarser grind will result in a more rustic, crumbly cornbread.
• All-Purpose Flour (65g / ½ cup): The flour provides structure to the cornbread. Measuring accurately is important – spoon the flour into your measuring cup and level it off, rather than scooping directly from the bag.
• Granulated Sugar (50g / ¼ cup): Adds a touch of sweetness to balance the savory elements and enhance the overall flavor profile.
• Baking Powder (10g / 2 tsp): A leavening agent that helps the cornbread rise, creating a light and fluffy texture. Make sure your baking powder is fresh for optimal results.
• Baking Soda (2g / ½ tsp): Another leavening agent that reacts with the acidity in the sweet potatoes and honey, contributing to the rise and creating a tender crumb.
• Salt (2g / ½ tsp): Enhances the flavors of all the other ingredients and balances the sweetness. We recommend using fine sea salt.
• Large Eggs (2): Bind the ingredients together and add richness and structure to the cornbread.
• Unsalted Butter (60ml / ¼ cup, melted): Adds flavor and moisture. Melted butter ensures it incorporates easily into the batter.
• Pure Maple Syrup (60ml / ¼ cup + 60ml / ¼ cup for swirl): The star flavor! Use 100% pure maple syrup for the best taste. Avoid maple-flavored syrups, which contain artificial ingredients.
• Honey (60ml / ¼ cup + 60ml / ¼ cup for swirl): Complements the maple syrup beautifully, adding another layer of sweetness and a subtle floral note.
• Neutral Oil (30ml / 2 tbsp): Helps to keep the cornbread moist and tender. Vegetable or canola oil work well.
• Unsalted Butter (30g / 2 tbsp, for swirl): Used to create the luscious caramel-maple honey swirl.
• Sea Salt (Pinch, for swirl): A tiny pinch of salt balances the sweetness of the swirl.
• Toasted Pumpkin Seeds (20g / 2 tbsp, for garnish): Adds a delightful crunch and a beautiful visual contrast.
• Extra Maple-Honey Swirl (for plating): For an extra touch of elegance and flavor.

Ingredient Substitutions

While this recipe is fantastic as written, here are a few substitutions you can make if needed:

• Sweet Potato: Butternut squash can be used as a substitute for sweet potato, though it will have a slightly different flavor.
• Whole Milk: You can use almond milk or oat milk for a dairy-free option, but the texture may be slightly different.
• All-Purpose Flour: Gluten-free all-purpose flour blend can be used for a gluten-free version.
• Maple Syrup & Honey: While the combination is ideal, you can use all maple syrup or all honey, adjusting the amount to your preference.

Let’s Bake: Step-by-Step Instructions for Maple Honey Swirled Sweet Potato Cornbread

1. Preheat & Prepare: Begin by preheating your oven to 190°C (375°F). Thoroughly grease a 9-inch square baking pan. Using butter or a neutral oil ensures the cornbread releases cleanly. Don’t skip this step!
2. Combine Wet Ingredients: In a large mixing bowl, whisk together the whole milk, melted unsalted butter, ¼ cup maple syrup, ¼ cup honey, neutral oil, and the two large eggs. Whisk vigorously until the mixture is completely smooth and emulsified. This creates the base for a moist and flavorful cornbread.
3. Incorporate Sweet Potato: Add the roasted and mashed sweet potatoes to the wet ingredient mixture. Gently stir until the sweet potato is fully incorporated, ensuring there are no lumps. The sweet potato provides natural sweetness, moisture, and a beautiful color.
4. Combine Dry Ingredients: In a separate bowl, whisk together the cornmeal, all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Whisking ensures even distribution of the leavening agents (baking powder and baking soda) and salt, which is crucial for a light and evenly textured cornbread.
5. Combine Wet & Dry: Gradually add the dry ingredients to the wet ingredients, folding gently with a spatula. Mix *just* until no dry spots remain. Overmixing develops the gluten in the flour, resulting in a tough cornbread. A few streaks of flour are okay!
6. Prepare the Swirl: While the batter rests, prepare the caramel-maple honey swirl. In a small saucepan over low heat, melt the 30g of butter. Stir in the 60ml maple syrup, 60ml honey, and a pinch of sea salt. Simmer for 2-3 minutes, stirring constantly, until the mixture is glossy and slightly thickened. Remove from heat and let cool slightly. This swirl is the star of the show, adding incredible flavor and visual appeal.
7. Layer & Swirl: Pour half of the cornbread batter into the prepared baking pan. Drizzle half of the warm caramel-maple honey swirl over the batter. Using a knife or skewer, gently swirl the swirl into the batter, creating a marbled pattern. Avoid over-swirling, as this can muddy the colors. Pour the remaining batter on top, then repeat with the remaining swirl. Swirl again for a beautiful effect.
8. Bake to Golden Perfection: Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown and slightly firm to the touch.
9. Cool & Garnish: Let the cornbread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. While still warm, drizzle with additional caramel-maple honey swirl and sprinkle with toasted pumpkin seeds.

Why Sweet Potato and Cornmeal are a Match Made in Heaven

This isn’t just a random flavor combination! Sweet potatoes and cornmeal have a long history together in Southern baking. The natural sweetness and moisture of sweet potatoes complement the slightly grainy texture and subtle sweetness of cornmeal beautifully. The sweet potato also adds a lovely orange hue and a boost of nutrients. The maple and honey enhance these flavors, creating a truly irresistible treat.

The Science Behind the Swirl

The caramel-maple honey swirl isn’t just for looks. The sugars in the maple syrup and honey caramelize during baking, creating a rich, complex flavor and a slightly chewy texture. The fat from the butter helps to create a glossy finish and prevents the swirl from becoming too brittle. The pinch of salt balances the sweetness and enhances the overall flavor profile.

Tips for the Perfect Texture

Achieving the perfect cornbread texture is all about balance. Don’t overmix the batter! Overmixing develops the gluten in the flour, resulting in a tough cornbread. Also, ensure your baking powder and baking soda are fresh. Old leavening agents won’t provide enough lift, resulting in a dense cornbread. Finally, using roasted sweet potatoes instead of boiled ones concentrates their flavor and reduces excess moisture.

Serving Suggestions & Pairings

This Maple Honey Swirled Sweet Potato Cornbread is delicious on its own, but it also pairs wonderfully with a variety of dishes. Try it with a hearty chili, a roasted chicken, or a creamy soup. It’s also fantastic with a dollop of whipped cream or a scoop of vanilla ice cream for dessert. For a savory twist, serve it with a smear of goat cheese and a drizzle of honey.

Frequently Asked Questions (FAQ)

• Can I use different types of honey? Yes, you can! Wildflower or buckwheat honey will add a more robust flavor.
• Can I make this cornbread ahead of time? Yes, you can bake it a day ahead and store it in an airtight container at room temperature.
• Can I freeze this cornbread? Yes, you can freeze it for up to 3 months. Wrap it tightly in plastic wrap and then in foil.

This Maple Honey Swirled Sweet Potato Cornbread is a delightful treat that’s perfect for any occasion. Its warm, comforting flavors and beautiful presentation are sure to impress. Don’t forget to save this recipe to Pinterest for later!

maple honey sweet potato cornbread

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• Author: Tessa Monroe
• Total Time: 45 minutes
• Yield: 9 servings 1x
• Diet: General

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Description

This Maple Honey Swirled Sweet Potato Cornbread is a moist and flavorful treat, featuring roasted sweet potato, maple syrup, and honey for a delightful autumn side or dessert. The stunning swirl effect ensures every bite is bursting with flavor.

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Ingredients

Scale 1x2x3x

• 1 cup (240 ml) whole milk
• 14oz (400g) sweet potatoes, roasted and mashed
• 1 cup (150g) fine grind cornmeal
• ½ cup (65g) all-purpose flour
• ¼ cup (50g) granulated sugar
• 2 tsp (10g) baking powder
• ½ tsp (2g) baking soda
• ½ tsp (2g) salt
• 2 large eggs
• ¼ cup (60ml) melted unsalted butter
• ¼ cup (60ml) pure maple syrup
• ¼ cup (60ml) honey
• 2 tbsp (30ml) neutral oil
• 2 tbsp (30g) unsalted butter, for swirl
• Pinch sea salt, for swirl
• 2 tbsp (20g) toasted pumpkin seeds, for garnish
• Extra maple-honey swirl, for plating

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Instructions

1. Preheat & Prepare: Preheat oven to 375°F (190°C) and grease a 9-inch square baking pan.
2. Combine Wet Ingredients: Whisk milk, melted butter, ¼ cup maple syrup, ¼ cup honey, oil, and eggs until smooth.
3. Incorporate Sweet Potato: Add mashed sweet potato to wet ingredients and stir until combined.
4. Combine Dry Ingredients: Whisk cornmeal, flour, sugar, baking powder, baking soda, and salt.
5. Combine Wet & Dry: Gradually add dry ingredients to wet ingredients, folding gently until just combined.
6. Prepare the Swirl: Melt butter, maple syrup, honey, and salt in a saucepan; simmer for 2-3 minutes.
7. Layer & Swirl: Pour half the batter into the pan, drizzle with half the swirl, and swirl gently. Repeat with remaining batter and swirl.
8. Bake to Golden Perfection: Bake for 25-30 minutes, or until a toothpick comes out clean.
9. Cool & Garnish: Cool in pan for 10 minutes, then transfer to a wire rack. Drizzle with extra swirl and sprinkle with pumpkin seeds.

Notes

Roasting the sweet potatoes intensifies their flavor. Avoid overmixing the batter to prevent a tough cornbread. Ensure baking powder and baking soda are fresh for optimal rise.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 250 kcal
• Sugar: 15 g
• Sodium: 150 mg
• Fat: 12 g
• Saturated Fat: 5 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 35 g
• Fiber: 2 g
• Protein: 4 g
• Cholesterol: 50 mg