Honey Butter Sweet Potato Cornbread Recipe

If you’re craving a comforting treat that perfectly balances sweet, buttery, and earthy flavors, then this Honey Butter Sweet Potato Cornbread will quickly become your go-to recipe. Combining the natural sweetness and vibrant color of mashed sweet potatoes with the hearty texture of classic cornbread, every bite melts in your mouth with a luscious honey butter finish. This dish is as versatile as it is delicious, offering a cozy boost to any meal or a satisfying snack all on its own.

Ingredients You’ll Need

This recipe is wonderfully straightforward, relying on simple, wholesome ingredients that each play a key role in making the cornbread moist, tender, and bursting with flavor. From the sweet potatoes adding a velvety texture and subtle sweetness, to the cornmeal lending that signature crumbly bite, every component is essential.

• 1 cup mashed sweet potatoes: Use cooked and mashed sweet potatoes for a naturally sweet, moist base that gives the bread its beautiful color.
• 1 cup cornmeal: This provides that classic cornbread texture and slight corn flavor that makes this dish unique.
• 1 cup all-purpose flour: Helps bind everything together with a tender crumb.
• 1/4 cup granulated sugar: Adds just a touch of sweetness to complement the earthy sweet potatoes.
• 1 tablespoon baking powder: The leavening agent that makes the cornbread rise and stay light.
• 1/2 teaspoon salt: Balances the sweetness and enhances overall flavor.
• 1 cup buttermilk (or regular milk): Brings moisture and a slight tang that enriches the batter.
• 1/4 cup unsalted butter, melted: Adds richness and tenderness to the crumb.
• 2 large eggs: Bind the ingredients, adding structure and moisture.
• 1/4 cup honey: Sweetens naturally and contributes to the golden color.
• 1/2 cup unsalted butter, softened (for honey butter): The creamy base for the honey butter spread.
• 1/4 cup honey (for honey butter): Sweetens the butter for the perfect finishing touch.
• 1/4 teaspoon salt (optional for honey butter): Enhances the buttery sweetness in the spread.

How to Make Honey Butter Sweet Potato Cornbread

Step 1: Preheat and Prepare Your Baking Dish

Begin by preheating your oven to 375°F (190°C). Grease an 8-inch square baking dish or a cast-iron skillet thoroughly to ensure the cornbread doesn’t stick and gets beautiful golden edges. This setup is foundational for perfectly baked cornbread.

Step 2: Prepare the Sweet Potatoes

If you haven’t already, cook your sweet potato until it’s soft and tender enough to mash with ease. Once done, mash until smooth and set aside to cool slightly—this cool down prevents the eggs from cooking prematurely in the next steps.

Step 3: Mix the Dry Ingredients

In a large bowl, whisk together the cornmeal, all-purpose flour, sugar, baking powder, and salt. This step ensures an even distribution of leavening agents and seasoning, which leads to a consistent rise and balanced flavor throughout the cornbread.

Step 4: Combine the Wet Ingredients

In a separate bowl, whisk the mashed sweet potatoes, buttermilk, melted butter, eggs, and honey until everything is well blended and smooth. This mixture is where the moistness and sweetness meld, creating a rich base for your cornbread.

Step 5: Bring It All Together

Pour the wet ingredients into the bowl of dry ingredients. Gently stir until just combined—being careful not to overmix so the finished cornbread remains tender and fluffy rather than dense.

Step 6: Bake Your Cornbread

Transfer the batter to your prepared dish or skillet, spreading it evenly. Bake for 25 to 30 minutes at 375°F, or until a toothpick inserted in the center comes out clean. As it bakes, the sweet potato and honey infuse the bread with irresistible aroma and color.

Step 7: Prepare the Honey Butter

While the cornbread bakes, mix together the softened butter, honey, and salt in a small bowl. Beat until creamy and smooth. This honey butter will be the heavenly spread melting atop your warm cornbread.

Step 8: Cool Slightly and Serve

Once baked, remove the cornbread from the oven and let it cool just a bit to firm up. Serve warm with a generous dollop of your freshly prepared honey butter on top for a perfectly decadent finish.

Step 9: Enjoy!

Savor your Honey Butter Sweet Potato Cornbread fresh from the oven. It’s a dish that delights every time, whether as a side or a standalone treat.

How to Serve Honey Butter Sweet Potato Cornbread

Garnishes

For a simple yet stunning presentation, sprinkle a pinch of cinnamon or nutmeg on top of the honey butter, or scatter toasted pecans or walnuts to add crunch and nuttiness. Fresh herbs like rosemary can also provide a lovely aromatic twist.

Side Dishes

This Honey Butter Sweet Potato Cornbread pairs beautifully alongside rich, savory mains such as slow-cooked BBQ ribs, roasted chicken, or hearty chili. Its sweet and buttery notes balance the robust flavors and add a layer of comfort.

Creative Ways to Present

Try slicing the cornbread into cubes and serving it alongside a brunch spread featuring scrambled eggs and sautéed greens, or cube it to make croutons for a fall-themed salad. You can even toast leftover slices and top them with cream cheese and additional honey for a sweet snack.

Make Ahead and Storage

Storing Leftovers

Wrap any leftover Honey Butter Sweet Potato Cornbread tightly in plastic wrap or place in an airtight container to keep it moist. Store in the refrigerator for up to 4 days and enjoy as a quick break-time snack or with your next meal.

Freezing

You can freeze this cornbread by wrapping it first in plastic wrap, then in foil to prevent freezer burn. It can be stored in the freezer for up to 3 months. When you want to indulge, thaw overnight in the fridge for the best texture.

Reheating

Warm slices gently in a toaster oven or regular oven at 325°F (160°C) for about 10 minutes, or microwave for 20 to 30 seconds if you’re in a hurry. Top with freshly whipped honey butter after reheating to recapture that freshly baked magic.

FAQs

Can I use regular potatoes instead of sweet potatoes?

While you can substitute regular potatoes, sweet potatoes give this cornbread its signature sweetness, moist texture, and beautiful color. Using regular potatoes will change the flavor profile and moisture content.

Is it okay to use regular milk instead of buttermilk?

Yes, you can use regular milk in place of buttermilk, but adding a teaspoon of lemon juice or vinegar to the milk can help mimic the tangy acidity of buttermilk and improve the texture.

Can this recipe be made gluten-free?

Absolutely! Swap the all-purpose flour for a gluten-free flour blend, preferably one designed for baking. Make sure the baking powder you use is gluten-free as well.

How do I know when the cornbread is done baking?

The best way is to insert a toothpick into the center—if it comes out clean or with just a few crumbs attached, your cornbread is perfectly baked and ready to enjoy.

Can I make the honey butter in advance?

Yes, the honey butter can be prepared ahead of time and kept in the refrigerator. Just bring it to room temperature and give it a quick stir before serving for the creamiest texture.

Final Thoughts

If you’re looking for a dish that combines warmth, sweetness, and a touch of homey comfort, the Honey Butter Sweet Potato Cornbread is an absolute winner. Whether you’re serving it at a family dinner, holiday feast, or simply enjoying it with your morning coffee, this recipe promises a burst of flavor and happiness in every bite. Give it a try—you won’t regret adding this gem to your recipe collection!

Print