If you are craving a comforting, moist, and subtly sweet treat that fills your kitchen with warmth, the Honey Butter Sweet Potato Cornbread Recipe is your new best friend. This delightful cornbread balances the earthiness of sweet potatoes with the smooth richness of honey butter, creating a perfect side dish that sings with Southern charm and cozy fall flavors. Whether you’re serving it alongside your favorite meal or savoring it by itself, this recipe invites you to enjoy a little slice of indulgence wrapped in everyday simplicity.
Ingredients You’ll Need
Gathering the right ingredients is half the joy when making this Honey Butter Sweet Potato Cornbread Recipe. Each one plays a vital role, from lending moisture and sweetness to adding that classic crumb and golden color we all love in cornbread.
- 1 cup mashed cooked sweet potato: Provides natural sweetness, moisture, and a beautiful orange hue.
- 1 cup yellow cornmeal: The heart of the cornbread’s texture, bringing that signature corn flavor and slight grit.
- 3/4 cup all-purpose flour: Balances the cornmeal for a tender crumb.
- 1 tablespoon baking powder: Gives your cornbread the perfect rise and fluffiness.
- 1/2 teaspoon baking soda: Works with buttermilk for lift and light texture.
- 1/2 teaspoon salt: Enhances all the flavors without overpowering.
- 1/2 teaspoon ground cinnamon (optional): Adds a warm, cozy spice note that complements the sweet potato.
- 2 large eggs: Bind all ingredients together and enrich the bread.
- 1/3 cup honey: For natural sweetness that harmonizes with the sweet potato.
- 1/2 cup buttermilk: Provides acidity for tenderizing the crumb and enhancing flavor.
- 1/2 cup unsalted butter (melted and slightly cooled): Contributes richness and moistness to the batter.
- 1 teaspoon vanilla extract: Lifts the flavors and adds depth.
- For the honey butter topping: 1/4 cup unsalted butter (softened), 2 tablespoons honey, pinch of salt – the crowning glory that makes this cornbread impossible to resist.
How to Make Honey Butter Sweet Potato Cornbread Recipe
Step 1: Preheat and Prepare Your Pan
Start by heating your oven to 375°F and greasing an 8×8-inch baking dish or a trusty cast iron skillet. This ensures your cornbread will bake evenly and release perfectly after baking.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the cornmeal, all-purpose flour, baking powder, baking soda, salt, and optional cinnamon. Combining these first helps distribute the leavening and spices evenly throughout your batter.
Step 3: Whisk the Wet Ingredients
In a separate bowl, beat the eggs, mashed sweet potato, honey, buttermilk, melted butter, and vanilla extract together until smooth and creamy. The sweet potato adds moisture and body, while the honey infuses the batter with delicate sweetness.
Step 4: Combine Wet and Dry
Pour the wet ingredients into the dry mix and gently fold them together just until combined. Be careful not to overmix, or your cornbread might turn out dense instead of tender and fluffy.
Step 5: Bake to Perfection
Pour the batter into your prepared pan, smoothing the top evenly. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. As the aroma fills your kitchen, get ready to welcome golden brown goodness.
Step 6: Whip Up the Honey Butter Topping
While the cornbread is baking, make the signature honey butter. Simply beat softened butter, honey, and a pinch of salt until fluffy and light. This luscious spread will take your cornbread to a whole new level.
Step 7: Serve Warm with Honey Butter
Once your cornbread has cooled slightly, slather it generously with the honey butter or serve it on the side for everyone to enjoy. Each bite melts in your mouth with buttery sweetness and a hint of spice.
How to Serve Honey Butter Sweet Potato Cornbread Recipe
Garnishes
Add an extra touch by sprinkling chopped pecans or a dusting of cinnamon on top of the honey butter. You can also drizzle a little extra honey for a glossy, irresistible finish that invites licking fingers.
Side Dishes
This cornbread is the perfect companion for hearty soups, chili, roasted vegetables, or even pulled pork. Its sweetness balances savory flavors wonderfully and adds a charming warmth to any meal.
Creative Ways to Present
For gatherings, cut the cornbread into small bite-sized squares and serve on a platter with dollops of honey butter for guests to spread. Or turn it into a base for a savory casserole, layering it with greens or cheese for an unexpected twist.
Make Ahead and Storage
Storing Leftovers
Wrap leftover cornbread tightly in plastic wrap or place in an airtight container and keep at room temperature for up to two days. Refrigerate if you need to keep it fresh for longer, up to a week.
Freezing
This Honey Butter Sweet Potato Cornbread Recipe freezes beautifully. Simply wrap tightly in plastic wrap and then foil before placing in the freezer. It will keep well for up to 3 months without losing its moist texture.
Reheating
To bring your cornbread back to life, warm it gently in a 300°F oven for 10 to 15 minutes or microwave a piece for about 20 seconds. Reapply the honey butter for that fresh-from-the-oven indulgence each time.
FAQs
Can I use canned sweet potato instead of fresh?
Absolutely! Canned mashed sweet potatoes work fine and save time—just be sure to drain any excess liquid to keep the batter from becoming too wet.
Is there a substitute for buttermilk?
If you don’t have buttermilk on hand, mix 1/2 cup milk with 1/2 tablespoon lemon juice or white vinegar and let it sit for 5 minutes before using. This will mimic the acidity and tenderizing effect.
Can I make this cornbread gluten-free?
Yes, swap the all-purpose flour for a gluten-free baking blend. Ensure your baking powder is gluten-free as well. The texture might vary slightly but the flavor remains delightful.
How can I add a savory twist?
Try folding in 1/2 cup shredded cheddar or diced jalapeño peppers to the batter for a flavorful kick that contrasts beautifully with the sweet potato and honey.
Can I bake this in muffin tins?
Definitely! Just grease your muffin tin and fill each cup about two-thirds full. Bake for around 15 to 18 minutes until golden and a toothpick comes out clean.
Final Thoughts
If you want a side dish that feels like a warm hug, the Honey Butter Sweet Potato Cornbread Recipe is just the answer. It’s easy to make, packed with cozy flavors, and sure to become a favorite at your table. So go on, bake up a batch and enjoy every buttery, sweet, tender bite.
Print
Honey Butter Sweet Potato Cornbread Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 9 squares
- Category: Side Dish
- Method: Baking
- Cuisine: Southern American
- Diet: Vegetarian
Description
This Honey Butter Sweet Potato Cornbread combines the natural sweetness of mashed sweet potatoes with classic southern cornmeal for a moist, tender, and flavorful side dish. Topped with a luscious honey butter spread, this cornbread is perfect for fall gatherings or any meal where you want a comforting, slightly sweet bread accompaniment.
Ingredients
Cornbread
- 1 cup mashed cooked sweet potato (about 1 medium)
- 1 cup yellow cornmeal
- 3/4 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon (optional)
- 2 large eggs
- 1/3 cup honey
- 1/2 cup buttermilk
- 1/2 cup unsalted butter (melted and slightly cooled)
- 1 teaspoon vanilla extract
Honey Butter Topping
- 1/4 cup unsalted butter (softened)
- 2 tablespoons honey
- pinch of salt
Instructions
- Preheat and Prepare: Preheat your oven to 375°F and grease an 8×8-inch baking dish or cast iron skillet to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a large bowl, whisk together the cornmeal, all-purpose flour, baking powder, baking soda, salt, and ground cinnamon (if using) to evenly distribute the leavening agents and spices.
- Mix Wet Ingredients: In another bowl, whisk the eggs, mashed sweet potato, honey, buttermilk, melted and cooled butter, and vanilla extract until the mixture is smooth and well combined.
- Combine Batter: Add the wet ingredients to the dry ingredients and stir gently just until combined. Be careful not to overmix to maintain a tender texture.
- Bake: Pour the batter into the prepared baking dish and smooth the surface. Bake in the preheated oven for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Prepare Honey Butter: While the cornbread bakes, beat the softened butter with honey and a pinch of salt until the mixture is light and creamy.
- Cool and Serve: Allow the cornbread to cool slightly after baking. Spread the honey butter over the warm cornbread or serve it on the side for guests to add as desired.
Notes
- For extra flavor and texture, add 1/2 cup corn kernels or shredded cheddar cheese directly to the batter before baking.
- Leftovers can be stored at room temperature for up to 2 days or refrigerated to maintain freshness for a longer period.
