If you’re craving a delightful, comforting treat that perfectly balances sweetness and buttery goodness, this Honey Butter Sweet Potato Cornbread Recipe is going to steal your heart. It’s a unique twist on classic cornbread, enriched with creamy mashed sweet potatoes that add natural moisture and depth, while a generous drizzle of honey butter takes every bite to a new level of indulgence. Whether you’re serving it alongside a hearty stew or enjoying it as a snack with tea, this recipe brings warmth and happiness to your table in every golden slice.
Ingredients You’ll Need
Gathering simple, wholesome ingredients is the secret to making this Honey Butter Sweet Potato Cornbread Recipe shine. Each element plays a crucial role, from the sweet potatoes providing velvety texture and subtle sweetness to the cornmeal and flour offering that perfect crumb. The honey and buttermilk create moistness and a gentle tang, while butter and eggs bind everything together for a rich finish.
- 1 cup mashed sweet potatoes: Adds natural sweetness and a creamy texture that makes this cornbread uniquely moist.
- 1 cup cornmeal: For that traditional cornbread flavor and a delightful corn texture in every bite.
- 1 cup all-purpose flour: Balances the cornmeal and ensures a tender crumb.
- 1/4 cup granulated sugar: Enhances sweetness without overpowering the natural flavors.
- 1 tablespoon baking powder: Helps the cornbread rise and stay fluffy.
- 1/2 teaspoon salt: Brings out the flavors and balances sweetness.
- 1 cup buttermilk (or regular milk): Provides moisture and a subtle tang that brightens the batter.
- 1/4 cup unsalted butter, melted: Infuses richness and ensures a tender crumb.
- 2 large eggs: Bind the mixture together and add structure.
- 1/4 cup honey: Sweetens the batter with floral notes and complements the sweet potatoes.
- 1/2 cup unsalted butter, softened (for honey butter): Creates that luscious honey butter spread.
- 1/4 cup honey (for honey butter): Mixes with butter to add glossy sweetness.
- 1/4 teaspoon salt (optional, for honey butter): Enhances the honey butter’s flavor, balancing sweetness and richness.
How to Make Honey Butter Sweet Potato Cornbread Recipe
Step 1: Prepare Your Oven and Dish
Start by preheating your oven to a cozy 375°F (190°C). Greasing an 8-inch square baking dish or a cast-iron skillet is key—this prevents sticking and helps create that perfectly golden crust that every cornbread lover dreams of.
Step 2: Cook and Mash the Sweet Potatoes
Cook your sweet potatoes until they’re tender and mash them until smooth. This step is essential because those silky sweet potatoes lend moisture and sweet undertones that set this dish apart. Set them aside to cool while you prepare the batter.
Step 3: Mix Dry Ingredients
In a large mixing bowl, whisk together the cornmeal, all-purpose flour, granulated sugar, baking powder, and salt. This combination builds the structure and sets the base flavor for your Honey Butter Sweet Potato Cornbread Recipe.
Step 4: Combine Wet Ingredients
In a separate bowl, stir the mashed sweet potatoes with buttermilk, melted butter, eggs, and honey until everything is harmoniously blended. This wet mix brings richness, sweetness, and moisture all at once.
Step 5: Blend Wet and Dry Ingredients
Pour the wet mixture into the dry ingredients and stir gently until just combined. Be careful not to overmix here—keeping a light hand helps the cornbread stay tender and fluffy.
Step 6: Bake Until Golden
Pour your batter into the prepared dish and bake for 25 to 30 minutes. You’ll know it’s ready when the top turns a gorgeous golden hue and a toothpick inserted in the center comes out clean. The kitchen will smell absolutely divine at this point!
Step 7: Make the Honey Butter
While the cornbread bakes, mix the softened butter with honey and a pinch of salt until smooth and creamy. This honey butter will melt beautifully on warm cornbread, elevating every bite with a glossy, sweet, and salty kiss.
Step 8: Cool Slightly and Serve
Once out of the oven, let the cornbread cool for a few minutes to set before serving warm with a generous smear of honey butter. The contrast between the warm bread and melting honey butter is nothing short of heavenly.
How to Serve Honey Butter Sweet Potato Cornbread Recipe
Garnishes
For an inviting presentation, sprinkle a few toasted pecans or chopped fresh rosemary on top of the honey butter before serving. These little touches add texture and a burst of flavor that pairs wonderfully with the sweet and buttery cornbread.
Side Dishes
This cornbread shines next to savory dishes like chili, pulled pork, or a hearty vegetable stew. The natural sweetness and tender crumb provide a perfect balance to spicy or smoky flavors, making your meal feel complete and comforting.
Creative Ways to Present
Turn your Honey Butter Sweet Potato Cornbread Recipe into a brunch star by slicing it into thick squares and serving with a dollop of yogurt and fresh fruit. You can also cut it into smaller bite-sized pieces for a charming party appetizer alongside a selection of jams and honey.
Make Ahead and Storage
Storing Leftovers
Wrap your leftover cornbread tightly in plastic wrap or store it in an airtight container at room temperature for up to two days. Keeping it well-covered prevents it from drying out while preserving its soft texture.
Freezing
You can freeze slices of this cornbread for up to three months by wrapping each piece in plastic wrap and then placing them in a freezer bag. When ready to enjoy, simply thaw at room temperature or warm gently in the oven.
Reheating
Reheat your cornbread in a 350°F (175°C) oven for about 10 minutes or microwave a slice for 20 to 30 seconds. Adding a little honey butter before warming makes the cornbread taste freshly baked all over again.
FAQs
Can I use regular milk instead of buttermilk?
Absolutely! Regular milk works fine, though buttermilk adds a slight tang that complements the sweet potatoes beautifully. If you want to mimic buttermilk, simply add a teaspoon of vinegar or lemon juice to one cup of milk and let it sit for 5 minutes before using.
Do I have to peel the sweet potatoes before mashing?
Peeling sweet potatoes before cooking and mashing is recommended for the smoothest texture in your cornbread. The skins can sometimes add a grainy feel, so removing them ensures your cornbread stays silky and tender.
Can I make this cornbread vegan?
While this particular recipe relies on eggs and butter for its signature texture and flavor, you can experiment with plant-based substitutes like flax eggs and vegan butter. Keep in mind that the texture might be a bit different, but still delicious!
How sweet is this cornbread?
This Honey Butter Sweet Potato Cornbread Recipe strikes a lovely balance between sweet and savory. The sweetness from honey and sweet potatoes is gentle, so it pairs well with savory dishes without tasting overly sugary.
What if I don’t have honey for the honey butter?
If you’re out of honey, you can substitute maple syrup or agave nectar to create the honey butter. Each brings its own unique flavor, but will still offer that wonderful sweetness and gloss to accompany the cornbread.
Final Thoughts
This Honey Butter Sweet Potato Cornbread Recipe is truly a crowd-pleaser that mixes comfort with a hint of elegance. Perfect for family dinners, holiday gatherings, or whenever you want to treat yourself, it’s a recipe that I find myself coming back to time and again. Give it a try—you might just discover your new favorite cornbread!
Print
Honey Butter Sweet Potato Cornbread Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 9 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Honey Butter Sweet Potato Cornbread is a moist, flavorful twist on classic cornbread, combining the natural sweetness of mashed sweet potatoes with honey-infused butter. Perfect as a comforting side dish or a sweet snack, it bakes to golden perfection with a tender crumb and a subtly sweet taste enhanced by a luscious honey butter topping.
Ingredients
Cornbread
- 1 cup mashed sweet potatoes
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk (or regular milk)
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 1/4 cup honey
Honey Butter
- 1/2 cup unsalted butter, softened
- 1/4 cup honey
- 1/4 teaspoon salt (optional)
Instructions
- Preheat the oven: Set your oven to 375°F (190°C) and grease an 8-inch square baking dish or a cast-iron skillet to ensure the cornbread doesn’t stick during baking.
- Prepare the sweet potatoes: Cook and mash the sweet potatoes until smooth, then set them aside to cool down to room temperature, which helps prevent curdling when mixed with the wet ingredients.
- Combine dry ingredients: In a large bowl, whisk together the cornmeal, all-purpose flour, granulated sugar, baking powder, and salt to evenly distribute the leavening agents and seasoning.
- Mix wet ingredients: In a separate bowl, mix the cooled mashed sweet potatoes with buttermilk, melted butter, eggs, and honey until well combined for a moist, sweet batter base.
- Combine wet and dry mixtures: Pour the wet ingredients into the dry ingredients and gently stir until just combined to avoid overmixing, which can lead to tough cornbread.
- Bake the cornbread: Pour the batter into the prepared baking dish or skillet and bake for 25-30 minutes. Check doneness by inserting a toothpick into the center; it should come out clean when fully baked.
- Make the honey butter: While the cornbread bakes, mix the softened unsalted butter with honey and optional salt until smooth and creamy, ready to spread on warm slices.
- Serve: Once baked, allow the cornbread to cool slightly, then serve warm with a generous spread of honey butter for a sweet and buttery finish.
Notes
- Use buttermilk for a tangier flavor and tender texture, but regular milk works as a substitute.
- Ensure the sweet potatoes are fully cooled before mixing with other wet ingredients to prevent lumps.
- Do not overmix the batter, or the cornbread can become dense and chewy.
- The honey butter can be stored in the refrigerator and softened before use.
- For extra moisture, you can add a tablespoon of sour cream or yogurt to the wet ingredients.
