If you are on the hunt for the coziest, most comforting cornbread around, look no further. This Honey Butter Sweet Potato Cornbread Recipe perfectly balances sweet and savory with a rich, tender crumb. The natural sweetness of mashed sweet potatoes combined with the golden warmth of honey butter makes every bite a little celebration. Whether it’s a weeknight dinner or a special holiday gathering, this recipe will quickly become your go-to favorite that you can’t wait to share with friends and family.
Ingredients You’ll Need
This Honey Butter Sweet Potato Cornbread Recipe calls for simple, wholesome ingredients that each play a crucial role in delivering the perfect texture and flavor. From the earthy sweetness of mashed sweet potatoes to the crispness of cornmeal, every element contributes to this dish’s irresistible charm.
- Mash sweet potatoes: About 1 cup of mashed sweet potatoes gives the bread its moist and tender texture.
- Cornmeal: 1 cup for that classic cornbread grainy bite and subtle corn sweetness.
- All-purpose flour: 1 cup to balance the cornmeal and give structure.
- Granulated sugar: 1/2 cup to add just the right touch of sweetness.
- Baking powder: 1 tablespoon to ensure a light, fluffy rise.
- Salt: 1/2 teaspoon to enhance all the flavors.
- Cinnamon (optional): 1/2 teaspoon to add a warm, spicy note that complements sweet potatoes beautifully.
- Eggs: 2 large eggs to bind the ingredients and add richness.
- Milk: 1/2 cup to create a smooth, pourable batter.
- Melted butter: 1/4 cup adds buttery flavor and moistness throughout the bread.
- Honey: 1/4 cup in the batter for natural sweetness and moisture.
- Unsalted butter (for honey butter): 1/4 cup, softened for a creamy finishing touch.
- Honey (for honey butter): 2 tablespoons to blend with the butter for that perfect glaze.
- Cinnamon (optional, for honey butter): A pinch to echo the spiced warmth of the cornbread.
How to Make Honey Butter Sweet Potato Cornbread Recipe
Step 1: Prepare Your Oven and Pan
Kick things off by preheating your oven to 375°F (190°C). Grease an 8×8-inch baking pan or line it with parchment paper. This step ensures your cornbread bakes evenly and comes out smoothly when it’s time to serve.
Step 2: Mix the Dry Ingredients
Grab a large bowl and whisk together the cornmeal, all-purpose flour, sugar, baking powder, salt, and cinnamon if you’re using it. This mixture forms the foundation of your cornbread, defining its crumb and balance of flavors.
Step 3: Whisk the Wet Ingredients
In another bowl, combine mashed sweet potatoes, eggs, milk, melted butter, and honey. Whisk until everything is silky smooth and evenly mixed, setting the stage for that delightful texture.
Step 4: Combine Wet and Dry Mixtures
Pour your wet ingredients into the dry mix. Stir gently until just combined—avoid overmixing because a delicate batter makes for tender cornbread with the perfect crumb.
Step 5: Bake to Golden Perfection
Transfer the batter into your prepared pan and bake for 25 to 30 minutes. You’ll know it’s ready when a toothpick inserted in the center comes out clean and the top looks beautifully golden.
Step 6: Make the Honey Butter
While the cornbread is doing its thing in the oven, stir softened butter, honey, and a pinch of cinnamon together in a small bowl until creamy and smooth. This honey butter is the crowning glory that makes this recipe unforgettable.
Step 7: Serve Warm with Honey Butter
Let your cornbread cool just slightly before spreading it generously with the honey butter. Cut into squares and dive into the warm, melt-in-your-mouth goodness!
How to Serve Honey Butter Sweet Potato Cornbread Recipe
Garnishes
A sprinkle of chopped fresh herbs like thyme or rosemary can add a lovely fresh note that contrasts beautifully with the sweetness of this Honey Butter Sweet Potato Cornbread Recipe. If you want an extra touch of indulgence, drizzle a little more honey on top just before serving.
Side Dishes
This cornbread pairs wonderfully with hearty stews, chili, or even a simple bowl of soup. The rich sweet potato flavor and moist texture balance savory, spicy, or smoky dishes perfectly, making it a versatile side for many meals.
Creative Ways to Present
Turn this cornbread into a show-stopping dish by serving it warm with a small ramekin of honey butter on the side for guests to spread themselves. Or, slice it into mini squares and serve as finger food alongside a cheese board for a delightful mix of flavors and textures.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover cornbread tightly in plastic wrap or store it in an airtight container at room temperature for up to two days. This keeps it moist and ready to enjoy without losing any of its fresh-baked charm.
Freezing
If you want to save some for later, slice the cornbread and freeze the pieces in a freezer-safe bag. When properly wrapped, it will keep for up to three months, preserving its wonderful flavor and texture.
Reheating
To refresh your cornbread, warm individual slices in the oven at 350°F (175°C) for about 10 minutes or until heated through. A quick zap in the microwave with a dab of honey butter brings back all that homemade magic.
FAQs
Can I use canned sweet potatoes instead of fresh?
Absolutely! Canned mashed sweet potatoes work just fine and save you the step of cooking and peeling. Just measure out one cup for the recipe to ensure the right moisture level.
Is this cornbread gluten-free?
This recipe is not gluten-free as it contains all-purpose flour. However, you can experiment with a gluten-free flour blend to make it work, but keep an eye on the texture since it might change slightly.
Can I substitute honey for maple syrup?
Yes, maple syrup can be swapped for honey for a different but equally delicious sweetness. It will slightly alter the flavor but still complement the sweet potatoes beautifully.
What’s the best way to make the cornbread more moist?
The mashed sweet potatoes already add great moisture, but making sure not to overbake is key. You can also brush the top with a little melted butter as soon as it comes out of the oven for extra richness.
Can I add nuts or seeds to this recipe?
Definitely! Chopped pecans or walnuts add a lovely crunch and earthy flavor. You can fold them into the batter before baking or sprinkle on top for a beautiful finish.
Final Thoughts
This Honey Butter Sweet Potato Cornbread Recipe is truly a kitchen treasure that brings warmth and sweetness into every bite. Whether you’re serving it as a side or enjoying it solo with a cup of tea, it’s a recipe you’ll want to make again and again. Trust me, once you try it, it’ll have a permanent spot at your table.
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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 and flavorful twist on classic cornbread, incorporating mashed sweet potatoes, a hint of cinnamon, and a luscious honey butter spread. Perfect as a comforting side dish or a sweet snack, it bakes up light and tender with a golden crust.
Ingredients
Cornbread Ingredients
- 1 cup mashed sweet potatoes (about 1 medium sweet potato, cooked and mashed)
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon (optional)
- 2 large eggs
- 1/2 cup milk
- 1/4 cup melted butter
- 1/4 cup honey
Honey Butter Topping
- 1/4 cup unsalted butter, softened
- 2 tablespoons honey
- Pinch of cinnamon (optional)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Grease an 8×8-inch baking pan or line it with parchment paper to prevent sticking and make removing the cornbread easier.
- Mix Dry Ingredients: In a large bowl, whisk together the cornmeal, all-purpose flour, granulated sugar, baking powder, salt, and cinnamon (if using) until well combined.
- Mix Wet Ingredients: In a separate bowl, whisk the mashed sweet potatoes, eggs, milk, melted butter, and honey until the mixture is smooth and evenly mixed.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix to ensure the cornbread stays light and tender.
- Bake: Pour the batter into the prepared baking pan. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean, indicating the cornbread is fully cooked.
- Prepare Honey Butter: While the cornbread is baking, combine the softened unsalted butter, honey, and a pinch of cinnamon in a small bowl. Mix until smooth and creamy for the perfect spread.
- Serve: Let the cornbread cool slightly in the pan before spreading the honey butter evenly over the top. Cut into squares and serve warm for the best flavor and texture.
Notes
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
- Optional cinnamon adds a warm, spicy note but can be omitted if preferred.
- Ensure sweet potatoes are fully cooked and mashed smoothly for best batter consistency.
- Do not overmix the batter to prevent dense cornbread.
- Honey butter can be prepared in advance and refrigerated; bring to room temperature before serving.
