If you’re craving a cozy, slightly sweet treat that will fill your kitchen with an irresistible aroma, this Honey Butter Sweet Potato Cornbread Recipe is exactly what you need. It combines the natural sweetness and creamy texture of mashed sweet potatoes with the comforting, crumbly goodness of classic cornbread, all enriched by a luscious honey butter that melts perfectly on every warm slice. Whether you’re serving it alongside a hearty stew or enjoying a slice on its own, this recipe feels like a sweet hug on a plate and an absolute must-have in your baking repertoire.
Ingredients You’ll Need
Getting the perfect balance of flavor and texture in this cornbread is surprisingly simple, thanks to a handful of essential ingredients that all play a beautiful role. Each one contributes to the final dish’s moistness, sweetness, and flavor depth, so it’s worth gathering them carefully.
- Mash sweet potatoes: Adds natural sweetness and a moist, tender crumb.
- Cornmeal: Provides the classic gritty texture and authentic cornbread flavor.
- All-purpose flour: Helps give the bread its structure and lightness.
- Granulated sugar: Enhances sweetness and caramelizes slightly during baking.
- Baking powder: Essential for a fluffy rise and light texture.
- Salt: Balances all the flavors and elevates sweetness.
- Buttermilk: Adds tang and tenderness; can substitute with milk plus vinegar or lemon juice.
- Unsalted butter: Melted butter adds richness and keeps the bread moist.
- Eggs: Bind ingredients together and help with rise.
- Honey: Introduces floral sweetness that perfectly complements the sweet potato.
- For Honey Butter – unsalted butter: Provides a creamy base for the topping.
- Honey for the butter: Adds an extra layer of sweetness and gloss.
- Optional salt in honey butter: A pinch intensifies the flavors and balances the sweetness.
How to Make Honey Butter Sweet Potato Cornbread Recipe
Step 1: Preheat your oven and prepare the baking dish
Start by heating your oven to 375°F (190°C). Grease an 8-inch baking dish or a cast-iron skillet—your choice will influence the texture and crust slightly, but both yield excellent results. This step ensures your cornbread doesn’t stick and gets those beautiful golden edges.
Step 2: Prepare the mashed sweet potato
If you haven’t cooked your sweet potato yet, roast or boil it until tender, then mash it smoothly. Let it cool to room temperature before mixing with the other ingredients. The natural sweetness and creamy nature of the potato is the heart of this recipe.
Step 3: Combine the dry ingredients
In a large bowl, whisk together the cornmeal, all-purpose flour, sugar, baking powder, and salt. Mixing the dry ingredients first helps distribute the leavening agent evenly, which is key for a tender and airy cornbread.
Step 4: Mix the wet ingredients
In a separate bowl, blend the mashed sweet potato, buttermilk, melted butter, eggs, and honey until smooth and creamy. This mixture brings moisture, flavor, and sweetness that will perfectly complement the gritty texture of the cornmeal.
Step 5: Combine wet and dry mixtures and bake
Gently fold the wet ingredients into the dry mix, stirring just until combined. Avoid overmixing to keep the bread light and tender. Pour the batter into your prepared pan, spreading it evenly.
Step 6: Bake your cornbread
Slide the pan into the oven and bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. The top should turn a warm golden brown, and the kitchen will fill with a rich, inviting aroma.
Step 7: Prepare the honey butter
While the cornbread bakes, whip together the softened butter and honey until silky smooth. Add a pinch of salt if you want that perfect sweet-salty balance. This honey butter elevates every bite, turning it into a melt-in-your-mouth experience.
Step 8: Serve and enjoy
Let the cornbread cool slightly so it sets, then slice it and serve warm alongside a generous dollop of your homemade honey butter. The warmth from the bread melts the butter beautifully, creating a luscious topping that’s all kinds of irresistible.
How to Serve Honey Butter Sweet Potato Cornbread Recipe
Garnishes
A light sprinkle of chopped fresh rosemary or thyme adds an herbaceous note that complements the sweetness beautifully. You can also try toasted pecans or a drizzle of extra honey on top for added texture and sweetness.
Side Dishes
This cornbread pairs wonderfully with savory dishes like chili, braised greens, roasted chicken, or smoky barbecued meats. The sweet and buttery cornbread helps balance spicy, tangy, or salty flavors, making it a versatile sidekick at any meal.
Creative Ways to Present
Turn your Honey Butter Sweet Potato Cornbread Recipe into a dessert by serving it with a scoop of vanilla ice cream and a drizzle of warm caramel sauce. Alternatively, use it as a base for a southern-style bread pudding or cut it into cubes for croutons in a savory salad.
Make Ahead and Storage
Storing Leftovers
Wrap leftover cornbread tightly in plastic wrap or store in an airtight container at room temperature for up to 2 days. Keeping it sealed helps maintain its moist texture and keeps it from drying out.
Freezing
For longer storage, freeze the cornbread wrapped in foil and placed in a freezer bag. It can stay fresh for up to 3 months this way. When you’re ready to enjoy, thaw it overnight in the fridge.
Reheating
Reheat slices in a toaster oven or conventional oven at 350°F for 8-10 minutes until warm and slightly crisp on the edges. You can also microwave for about 20-30 seconds, but it won’t achieve the same texture as oven reheating.
FAQs
Can I use canned sweet potatoes for this recipe?
Yes, you can substitute cooked canned sweet potatoes for fresh ones to save time. Just make sure to drain and mash them well before measuring 1 cup. Fresh sweet potatoes usually provide a more vibrant flavor and texture, though.
Is there a substitute for buttermilk in this Honey Butter Sweet Potato Cornbread Recipe?
If you don’t have buttermilk, you can make a quick substitute by adding 1 teaspoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5 minutes before using to mimic buttermilk’s tangy, tenderizing properties.
Can I make this recipe vegan?
To attempt a vegan version, swap butter with a plant-based alternative, replace eggs with flax eggs or applesauce, and use a non-dairy milk with lemon juice for buttermilk. Keep in mind the texture and flavor might not be exactly the same but it will still be tasty.
How do I get the perfect crumb in my cornbread?
For a tender crumb, mix the batter gently until just combined—overmixing develops gluten and can cause toughness. Also, ensure your baking powder is fresh to help the bread rise properly and stay light.
Can I double this Honey Butter Sweet Potato Cornbread Recipe?
Absolutely! Doubling the recipe works well—just use a larger baking pan or two pans to ensure even baking. Adjust the cooking time accordingly, checking doneness with a toothpick as you go.
Final Thoughts
There’s something truly special about a warm slice of this Honey Butter Sweet Potato Cornbread Recipe, especially when smothered in that luscious honey butter. It’s simple, comforting, and versatile enough to make for family dinners, holiday celebrations, or a cozy afternoon treat. I hope you’ll give this recipe a try and discover how wonderfully sweet potatoes and honey can transform classic cornbread into an unforgettable experience.
Print
Honey Butter Sweet Potato Cornbread Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
Description
This Honey Butter Sweet Potato Cornbread is a moist, flavorful twist on classic cornbread, combining the natural sweetness of mashed sweet potatoes with a touch of honey. Baked to golden perfection and served warm with a luscious honey butter spread, it’s the perfect side dish for any meal or a delightful snack on its own.
Ingredients
For the Cornbread:
- 1 cup mashed sweet potatoes (about 1 medium sweet potato)
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup buttermilk (or 1 cup milk + 1 tsp lemon juice/vinegar)
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 1/4 cup honey
For the Honey Butter:
- 1/2 cup unsalted butter, softened
- 1/4 cup honey
- 1/4 tsp salt (optional)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and grease an 8-inch baking dish or a cast-iron skillet to prepare for baking the cornbread.
- Prepare Sweet Potato: Cook the sweet potato by boiling, baking, or microwaving until tender. Then mash it thoroughly and allow it to cool before using in the batter.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the cornmeal, all-purpose flour, granulated sugar, baking powder, and salt to evenly distribute all the dry ingredients.
- Mix Wet Ingredients: In a separate bowl, combine the mashed sweet potato, buttermilk, melted unsalted butter, eggs, and honey, mixing well until fully incorporated.
- Combine & Bake: Gently fold the wet ingredients into the dry ingredients just until combined to avoid overmixing. Pour the batter into the prepared baking dish or skillet, spreading it evenly.
- Bake: Place in the oven and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean indicating the cornbread is cooked through.
- Make Honey Butter: While the cornbread bakes, beat the softened butter with honey and optional salt until smooth and creamy to create the honey butter spread.
- Serve: Allow the cornbread to cool slightly after baking, then slice into pieces and serve warm topped with the honey butter for a deliciously sweet and moist treat.
Notes
- You can substitute buttermilk with milk mixed with 1 teaspoon of lemon juice or vinegar if buttermilk is unavailable.
- Make sure not to overmix the batter to keep the cornbread light and fluffy.
- Using a cast-iron skillet adds a nice crust to the cornbread, but a regular baking dish works fine.
- Leftover cornbread can be stored in an airtight container at room temperature for up to 2 days or refrigerated for 4-5 days.
- Reheat slices gently in the microwave or oven and add honey butter before serving for best flavor.
