If you’re craving a comforting, slightly sweet, and unbelievably moist bread that instantly feels like a warm hug, then you are absolutely going to adore this Sweet Potato Cornbread with Honey Butter Recipe. Combining the rich earthiness of sweet potatoes with the classic crumbly texture of cornbread, finished with a luscious honey butter that melts right on top—it’s a dish that turns a simple side into something spectacular. Whether you’re serving it alongside a hearty stew or simply enjoying it on its own with a cup of tea, this recipe brings a perfect balance of flavors and a tender crumb that keeps everyone coming back for more.
Ingredients You’ll Need
Getting this Sweet Potato Cornbread with Honey Butter Recipe just right depends on a handful of simple, wholesome ingredients. Each one plays a crucial role in building the texture, flavor, and moistness that make this cornbread irresistibly good.
- 1 cup mashed sweet potatoes: Sweet potatoes add natural sweetness and a velvety moisture that makes the bread tender.
- 1 cup cornmeal: This is the backbone of classic cornbread, giving it that iconic grainy texture.
- 1 cup all-purpose flour: Balances the cornmeal and helps create a perfect crumb.
- 1/4 cup granulated sugar: Adds a gentle sweetness that enhances the sweet potatoes without overpowering them.
- 1 tablespoon baking powder: Gives your cornbread a light and fluffy rise.
- 1/2 teaspoon salt: Enhances all the flavors and balances the sweetness.
- 1 cup buttermilk: Adds tang and tenderness while activating the baking powder.
- 1/4 cup unsalted butter, melted: Brings richness and a silky texture to the batter.
- 2 large eggs: Provide structure and help hold the cornbread together.
- 1/4 cup honey: Infuses a natural floral sweetness that pairs beautifully with the sweet potato.
- 1/2 cup unsalted butter, softened (for honey butter): Creates a creamy base for the luscious topping.
- 1/4 cup honey (for honey butter): Mixes into the butter for a sweet, spreadable finish.
- 1/4 teaspoon salt (for honey butter): Balances the honey and enhances its sweetness.
How to Make Sweet Potato Cornbread with Honey Butter Recipe
Step 1: Prepare your oven and pan
Start by preheating your oven to 375°F. Grease an 8-inch baking dish with butter or non-stick spray to ensure your cornbread won’t stick when it’s done baking.
Step 2: Cook and mash the sweet potato
Cook your sweet potato until it’s tender, then mash it until very smooth. This step is key because the creamy texture of the sweet potato will make the cornbread moist and flavorful.
Step 3: Combine the dry ingredients
In a large bowl, whisk together the cornmeal, all-purpose flour, sugar, baking powder, and salt. Making sure these ingredients are well combined helps your cornbread rise evenly and ensures every bite is perfectly balanced.
Step 4: Mix the wet ingredients
In another bowl, whisk the mashed sweet potatoes with buttermilk, melted butter, eggs, and honey until smooth. This mixture brings all the lovely moistness and sweetness together in one bowl.
Step 5: Combine wet and dry mixtures
Pour the wet ingredients into the bowl with the dry and stir just until everything is moistened. Be careful not to overmix; a few lumps are okay and will help keep the cornbread tender.
Step 6: Pour batter into the baking dish
Transfer the batter evenly into your prepared baking dish, smoothing the top with a spatula so it bakes evenly.
Step 7: Bake until golden and done
Bake the cornbread for 25 to 30 minutes. You’ll know it’s ready when a toothpick inserted in the center comes out clean and the edges have turned a beautiful golden brown.
Step 8: Prepare the honey butter
While the cornbread cools slightly, beat together softened butter, honey, and salt until creamy and smooth. This honey butter is the crowning glory that will make your cornbread sing!
Step 9: Serve and enjoy
Slather the warm cornbread with generous amounts of honey butter. The butter will melt into every nook and cranny, creating the perfect balance of sweet and savory that is utterly addictive.
How to Serve Sweet Potato Cornbread with Honey Butter Recipe
Garnishes
For a final touch, sprinkle your cornbread with chopped toasted pecans or a light dusting of cinnamon. These little garnishes add texture and tiny bursts of flavor that enhance the overall experience without stealing the spotlight.
Side Dishes
This Sweet Potato Cornbread with Honey Butter Recipe pairs beautifully with smoky barbecue, hearty chili, or a cozy bowl of soup. It’s the perfect sidekick that balances rich, savory dishes with its subtle sweetness and moist crumb.
Creative Ways to Present
Turn the cornbread into mini muffins for individual servings at a brunch or potluck. Or, slice it thickly and toast it lightly before spreading honey butter for a crispy exterior and warm, soft center—perfect for dipping into stews or topped with a fried egg for breakfast.
Make Ahead and Storage
Storing Leftovers
Once completely cooled, store any leftover cornbread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to two days. This keeps it moist and fresh without losing its tender texture.
Freezing
You can freeze slices of this cornbread by wrapping them individually in plastic wrap and then placing in a freezer-safe bag. It freezes well for up to 3 months, making it easy to enjoy your Sweet Potato Cornbread with Honey Butter Recipe any time you want a quick, comforting treat.
Reheating
Reheat frozen or refrigerated cornbread in a toaster oven or regular oven at 350°F for about 10 minutes, or until warmed through. For the best experience, spread a little extra honey butter on top after reheating to restore that fresh-from-the-oven magic.
FAQs
Can I use canned sweet potatoes instead of fresh?
Yes, canned sweet potatoes can work in a pinch, but fresh offers a fresher flavor and better texture. If you use canned, make sure they are well-drained and mashed smoothly to avoid extra moisture in the batter.
Is buttermilk necessary for this recipe?
Buttermilk adds a tang that balances the sweetness and helps tenderize the cornbread. If you don’t have it, you can substitute with milk mixed with a tablespoon of lemon juice or white vinegar and let it sit for 5 minutes.
Can I make this recipe vegan?
While this recipe relies on eggs and butter for texture and richness, you can experiment with vegan substitutes like flax eggs and plant-based butter, but the texture may vary slightly. The honey butter topping would also need to be replaced with a vegan-friendly spread.
How sweet is this cornbread? Can I reduce the sugar?
This Sweet Potato Cornbread with Honey Butter Recipe has a gentle sweetness that complements the savory notes. You can reduce the sugar to 2 tablespoons if you prefer less sweet without affecting the texture much.
Can I add mix-ins like jalapeños or cheese?
Absolutely! Adding diced jalapeños or sharp cheddar cheese can add a wonderful kick or richness that pairs beautifully with the sweet potato flavor. Just fold them into the batter before baking.
Final Thoughts
This Sweet Potato Cornbread with Honey Butter Recipe is one of those comforting dishes that never fails to bring smiles to the table. It’s tender, flavorful, and elevated by the honey butter that melts into every crumb. Whether you’re making it for a special holiday meal or just because you want something cozy and delicious, I promise it will become a fast favorite in your kitchen. Give it a try and watch it disappear faster than you can say ‘more please!’
Print
Sweet Potato Cornbread with Honey Butter Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
Description
This Sweet Potato Cornbread is a moist and flavorful twist on traditional cornbread, incorporating mashed sweet potatoes for added sweetness and texture. Perfect as a side dish for fall dinners or holiday feasts, it is topped with a luscious honey butter spread, balancing the warm spices and natural sweetness of the cornmeal base.
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
- 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
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C) and grease an 8-inch baking dish to prevent sticking and ensure even cooking.
- Cook and Mash Sweet Potatoes: Cook the sweet potatoes until tender, then mash them until smooth to create a creamy base for the cornbread batter.
- Mix Dry Ingredients: In a large bowl, whisk together the cornmeal, all-purpose flour, granulated sugar, baking powder, and salt to evenly distribute the leavening agent and seasoning.
- Combine Wet Ingredients: In a separate bowl, mix the mashed sweet potatoes, buttermilk, melted butter, eggs, and honey until the mixture is smooth and well combined.
- Mix Batter: Stir the wet ingredients into the dry ingredients gently until just combined, being careful not to overmix, which can make the bread tough.
- Pour Batter and Bake: Pour the batter into the prepared baking dish, spreading it evenly, and bake in the preheated oven for 25 to 30 minutes until a toothpick inserted in the center comes out clean.
- Make Honey Butter: While the bread bakes, beat the softened butter, honey, and salt together until smooth and creamy to serve as a delicious topping.
- Cool and Serve: Allow the cornbread to cool slightly in the pan, then serve warm with the honey butter spread on top for a rich and sweet finish.
Notes
- You can substitute canned sweet potatoes if fresh ones are not available, just be sure to drain excess moisture.
- For a gluten-free version, replace all-purpose flour with a gluten-free flour blend.
- The honey butter can be made ahead and stored in the refrigerator; bring to room temperature before serving.
- To add more texture, consider folding in 1/2 cup of corn kernels or chopped pecans into the batter.
- Store leftover cornbread wrapped tightly at room temperature for up to 2 days or refrigerate for up to a week.
