If you’re on the hunt for a warm, comforting dish that feels like a hug from the inside, the Honey Butter Sweet Potato Cornbread Recipe is here to brighten your kitchen and your taste buds. This delightfully moist and subtly sweet cornbread blends the natural earthiness of mashed sweet potatoes with the classic golden crumb of Southern-style cornbread, all elevated by a luscious honey butter glaze that melts into every bite. It’s that perfect balance of sweet and savory that can turn any meal into a celebration, whether served alongside chili or enjoyed straight from the oven with a steaming cup of tea.
Ingredients You’ll Need
Gathering a handful of simple, wholesome ingredients is all it takes to whip up this show-stopping cornbread. Each element plays a crucial role: the sweet potatoes bring moisture and warmth, the cornmeal delivers that signature crumbly texture, and the honey offers a gentle sweetness that’s utterly irresistible.
- 1 cup mashed sweet potato: Use a cooked medium sweet potato, mashed smooth for natural sweetness and moisture.
- 1 cup yellow cornmeal: Gives the cornbread its characteristic grainy texture and rustic flavor.
- 1 cup all-purpose flour: Helps achieve the perfect structure and tender crumb.
- 1 tablespoon baking powder: Essential for leavening and a light fluffy rise.
- 1/2 teaspoon baking soda: Works with the buttermilk to ensure even lifting and softness.
- 1/2 teaspoon salt: Balances and enhances all those sweet and savory flavors.
- 1/2 teaspoon ground cinnamon: Adds a subtle warmth that complements the sweet potato beautifully.
- 1/2 cup unsalted butter, melted: Contributes rich flavor and silky moistness.
- 1/3 cup honey: Naturally sweet, brings a golden glaze and depth of flavor.
- 2 large eggs: Bind the batter and lend a tender, cakey texture.
- 3/4 cup buttermilk: Adds tang and moisture while reacting with baking soda for lift.
How to Make Honey Butter Sweet Potato Cornbread Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 375°F (190°C). Grease an 8×8-inch baking dish or a cast-iron skillet well to ensure your cornbread doesn’t stick and gets that beautiful golden crust.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the cornmeal, all-purpose flour, baking powder, baking soda, salt, and cinnamon. This combination ensures every bite has the perfect balance of flavor and texture.
Step 3: Combine Wet Ingredients
In a separate bowl, stir together your smooth mashed sweet potato, melted butter, honey, eggs, and buttermilk until the mixture is silky and well-incorporated. This wet mix is where the magic of moist, tender cornbread begins.
Step 4: Bring It All Together
Pour the wet ingredients into the bowl of dry ingredients and gently fold them together just until combined. Be careful not to overmix—the batter should be a bit lumpy to keep the cornbread light and tender.
Step 5: Bake to Perfection
Pour the batter into your prepared pan and smooth the top with a spatula. Pop it into the oven and bake for 25 to 30 minutes. You’ll know it’s done when the top is golden brown and a toothpick inserted into the center comes out clean. Let it cool slightly before serving, which helps the cornbread set beautifully.
How to Serve Honey Butter Sweet Potato Cornbread Recipe
Garnishes
This cornbread is a star all on its own, but a swipe of extra honey butter just takes it to the next level. For a fresh twist, sprinkle chopped toasted pecans or a dusting of cinnamon sugar for a bit of crunch and sparkle.
Side Dishes
The Honey Butter Sweet Potato Cornbread Recipe pairs wonderfully with hearty dishes like chili, roasted chicken, or glazed ham. It’s also fantastic alongside a simple green salad or bowl of soup, soaking up savory juices with every bite.
Creative Ways to Present
For a fun twist, serve individual cornbread muffins topped with a dollop of honey butter and a sprinkle of fresh thyme or rosemary. You can also cube leftovers and use them as croutons on salads or to garnish creamy stews.
Make Ahead and Storage
Storing Leftovers
Wrap cooled cornbread tightly in plastic wrap or place in an airtight container and keep it at room temperature for up to 2 days or refrigerate for up to 5 days. This way, you can enjoy those delicious leftovers without losing any freshness.
Freezing
The Honey Butter Sweet Potato Cornbread Recipe freezes beautifully. Wrap individual portions or the whole pan tightly in foil, then into a freezer bag, and freeze for up to 3 months. When ready to enjoy, just thaw overnight in the fridge or bring to room temperature before reheating.
Reheating
To bring your cornbread back to its freshly baked glory, heat slices in a preheated 350°F oven for about 10 minutes or warm in the microwave for 20-30 seconds. Spread with more honey butter and savor that soft, moist texture all over again.
FAQs
Can I substitute regular milk for buttermilk?
Yes, you can! For every 3/4 cup of buttermilk, mix 3/4 cup milk with 1 tablespoon of lemon juice or vinegar and let it sit for 5-10 minutes. This homemade buttermilk substitute will give you the tang and acidity needed for perfect rise and tenderness.
Is it necessary to use sweet potatoes, or can I use regular mashed potatoes?
The sweet potatoes add natural sweetness, moisture, and that lovely orange hue which makes this cornbread special. While you can use regular mashed potatoes, the flavor profile will be quite different and less sweet, so consider adding a bit more honey if you do.
How can I make this recipe vegan?
To veganize this recipe, use a plant-based milk with lemon juice for buttermilk, substitute flax or chia eggs for the eggs, and use a vegan butter or coconut oil in place of unsalted butter. You can also swap honey for maple syrup to keep the sweetness.
Can I add mix-ins like nuts or dried fruit?
Absolutely! Chopped pecans, walnuts, or dried cranberries make great additions for extra texture and flavor. Fold about 1/2 cup of your chosen mix-ins into the batter before baking for a delightful surprise in every bite.
What’s the best way to get a crispy edge on my cornbread?
Using a cast-iron skillet helps achieve those coveted crispy golden edges thanks to its even heat distribution. Make sure the skillet is well-greased and preheated slightly before adding your batter to maximize that crusty exterior.
Final Thoughts
There is something irresistibly cozy about the Honey Butter Sweet Potato Cornbread Recipe that makes it a must-have in your recipe collection. It’s quick to make, full of comforting flavors, and endlessly versatile—whether you’re feeding a crowd or just treating yourself to a little baked goodness. Give it a try, and I promise you’ll have a new favorite to turn to all year round.
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. Made with mashed sweet potatoes, honey, and warm spices, it’s the perfect side dish for fall or any cozy meal. Baked to golden perfection, this cornbread pairs wonderfully with chili, roasted chicken, or enjoyed on its own with a dollop of sweet honey butter.
Ingredients
Dry Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
Wet Ingredients
- 1 cup mashed sweet potato (about 1 medium)
- 1/2 cup unsalted butter (melted)
- 1/3 cup honey
- 2 large eggs
- 3/4 cup buttermilk
Honey Butter (optional)
- 1/4 cup softened butter
- 1 to 2 tablespoons honey
Instructions
- Preheat and Prepare Pan: Preheat your oven to 375°F (190°C) and grease an 8×8-inch baking dish or a cast-iron skillet to ensure the cornbread doesn’t stick.
- Mix Dry Ingredients: In a large bowl, whisk together the yellow cornmeal, all-purpose flour, baking powder, baking soda, salt, and ground cinnamon until evenly combined.
- Combine Wet Ingredients: In a separate bowl, mix the mashed sweet potato, melted butter, honey, eggs, and buttermilk until the mixture is smooth and well blended.
- Combine Wet and Dry: Pour the wet ingredients into the bowl with the dry ingredients and stir gently until just combined. Avoid overmixing to keep the cornbread tender.
- Bake: Pour the batter into the prepared baking dish or skillet and smooth the top with a spatula. Bake in the preheated oven for 25 to 30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the cornbread to cool slightly in the pan before slicing. Serve warm, optionally topped with honey butter made by whipping softened butter with honey.
Notes
- For a sweeter cornbread, add 1 to 2 extra tablespoons of honey to the batter.
- This cornbread pairs perfectly with chili, roasted chicken, or can be enjoyed on its own with extra honey butter.
- To make honey butter, whip 1/4 cup of softened butter with 1 to 2 tablespoons of honey until fluffy.
