If you’re on the lookout for a comforting, sweet, and utterly scrumptious treat, this Honey Butter Sweet Potato Cornbread Recipe is about to become your new obsession. Combining the natural sweetness of mashed sweet potatoes with the cozy graininess of cornmeal, all finished with a luscious honey butter spread, this cornbread is a perfect balance of moist, tender, and flavorful. Whether you are serving it alongside a hearty stew, or enjoying it as a standalone snack, this recipe is guaranteed to warm your heart and your taste buds.
Ingredients You’ll Need
This recipe uses simple, accessible ingredients that each play a vital role in creating the delightful texture and sweet-savory harmony of your cornbread. From the creamy mashed sweet potatoes to the zing of buttermilk, these components work wonderfully together.
- Mash sweet potatoes: About one medium sweet potato gives natural sweetness and moisture to the cornbread.
- Cornmeal: The star ingredient for that classic cornbread grainy texture.
- All-purpose flour: Balances the cornmeal and helps with structure.
- Granulated sugar: Adds just the right touch of sweetness to complement the honey.
- Baking powder: Ensures the bread rises light and fluffy.
- Salt: Enhances all the sweet flavors beautifully.
- Buttermilk: Brings a subtle tang and makes the crumb tender; if unavailable, milk with lemon juice or vinegar works perfectly.
- Unsalted butter: Melted into the batter for richness, plus softened for the honey butter topping.
- Eggs: Bind the ingredients together and add to the moistness.
- Honey: Swirled into both the batter and the butter topping for that irresistible gentle sweetness.
How to Make Honey Butter Sweet Potato Cornbread Recipe
Step 1: Preheat Your Oven and Prepare Your Baking Dish
Start by setting your oven to 375°F (190°C). Grease an 8-inch baking dish or a trusty cast-iron skillet for that beautiful crispy edge we all love in cornbread. The preheated oven ensures your bread bakes evenly with a perfect golden crust.
Step 2: Cook and Mash Your Sweet Potato
Whether you roast, boil, or microwave, cooking the sweet potato until tender is essential. Then, mash it smooth and allow it to cool slightly. This natural ingredient lends a moist consistency and subtle sweetness that transforms traditional cornbread into a standout dish.
Step 3: Whisk Your Dry Ingredients Together
In a large bowl, mix the cornmeal, flour, sugar, baking powder, and salt. Whisking combines the leaveners evenly, which helps your cornbread rise nicely without any surprises.
Step 4: Combine Wet Ingredients Separately
In another bowl, blend the mashed sweet potato, buttermilk, melted butter, eggs, and honey. This mixture is where the flavor magic starts—rich, sweet, and silky!
Step 5: Gently Mix Wet and Dry Ingredients
Pour the wet mixture into the dry ingredients and stir until just combined. Be careful not to overmix; this will ensure a tender, crumbly texture without toughness.
Step 6: Bake Until Golden and Perfect
Pour the batter into your prepared pan and bake for 25 to 30 minutes. Keep an eye out—your cornbread is done when a toothpick inserted comes out clean, and the top has a gorgeous golden hue.
Step 7: Prepare the Honey Butter
While the cornbread bakes, beat the softened butter together with honey and a pinch of salt (if using) until it’s whipped smooth and shiny. This honey butter topping is the crowning glory that will melt beautifully on warm slices.
Step 8: Serve and Enjoy
Once out of the oven, let the cornbread cool for a few minutes. Slice it warm and serve generously with your homemade honey butter. Every bite will be a blissful mix of sweet, buttery, and just a little bit savory.
How to Serve Honey Butter Sweet Potato Cornbread Recipe
Garnishes
While the sweet potato cornbread is delicious on its own, adding a sprinkle of toasted pecans or a dash of cinnamon on top of the honey butter enhances both texture and flavor. Fresh herbs like thyme or rosemary can add an unexpected, savory twist that pairs wonderfully.
Side Dishes
This cornbread shines alongside savory mains like slow-cooked chili, collard greens, or roasted chicken. Its sweet notes provide the perfect counterbalance to spicy or savory dishes, making your meal well-rounded and satisfying.
Creative Ways to Present
Slice the cornbread into cubes and serve on a brunch board with fresh fruit, cheese, and jams. Or cut it into mini squares and use as a base for open-faced sandwiches with prosciutto and fresh arugula. The versatility of this Honey Butter Sweet Potato Cornbread Recipe will make it a star in your culinary repertoire.
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 two days. This keeps the bread moist and ready to enjoy without drying out.
Freezing
You can freeze cornbread for longer storage by wrapping slices individually in plastic wrap and then placing them in a freezer bag. Freeze for up to three months. Thaw at room temperature or warm gently before serving.
Reheating
Reheat leftover cornbread in a toaster oven or regular oven at 325°F (160°C) for 10 minutes to refresh that crispy crust while warming the soft inside. Avoid microwaving as it can make the texture soggy.
FAQs
Can I use regular potatoes instead of sweet potatoes?
Regular potatoes won’t provide the same sweetness or moisture that sweet potatoes add, so the flavor and texture of the cornbread would be quite different. Sweet potatoes are a key ingredient in this recipe’s unique charm.
What if I don’t have buttermilk?
No worries! You can make a quick buttermilk substitute by adding one teaspoon of lemon juice or white vinegar to one cup of milk. Let it sit for 5 minutes before using. This acidity is important for the rise and tenderness of the bread.
Is gluten-free flour an option here?
You can experiment with gluten-free all-purpose flour blends, but be aware that the texture might vary slightly. Using a blend that includes xanthan gum or another binder will help the bread hold together well.
How can I make this recipe vegan?
To veganize this cornbread, substitute eggs with flax or chia eggs (1 tablespoon ground seed + 3 tablespoons water per egg) and use a non-dairy milk with vinegar as buttermilk. Swap butter with vegan butter or coconut oil and honey with maple syrup.
Can I double this recipe?
Absolutely! Doubling the ingredients works well—just make sure to use a larger baking pan and increase the baking time slightly, checking for doneness with a toothpick as usual.
Final Thoughts
This Honey Butter Sweet Potato Cornbread Recipe is one of those rare gems that’s both simple to make and absolutely delightful to eat. It brings warmth, comfort, and a touch of sweetness to the table that’s hard to resist. I encourage you to give it a try and share it with loved ones — it’s sure to become a family favorite!
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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 Southern
Description
This Honey Butter Sweet Potato Cornbread is a deliciously moist and slightly sweet twist on classic cornbread. Made with mashed sweet potatoes, cornmeal, and a touch of honey, this cornbread is baked to golden perfection and served warm with creamy honey butter. Perfect as a comforting side dish for any meal or a delightful snack.
Ingredients
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
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 prevent sticking.
- Prepare Sweet Potato: If not already done, cook the sweet potato by baking, boiling, or steaming until tender. Then mash it and allow it to cool to room temperature to avoid cooking the eggs in the batter prematurely.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the cornmeal, all-purpose flour, granulated sugar, baking powder, and salt until well combined and aerated.
- Mix Wet Ingredients: In a separate bowl, combine the mashed sweet potato with buttermilk (or milk with lemon juice/vinegar), melted butter, eggs, and honey. Whisk these wet ingredients until they are smoothly incorporated.
- Combine & Bake: Gently stir the wet ingredients into the dry ingredients just until combined, being careful not to overmix to keep the cornbread tender. Pour the batter into the prepared baking dish or skillet.
- Bake: Place the dish in the preheated oven and bake for 25 to 30 minutes, or until a toothpick inserted into the center of the cornbread comes out clean and the top is golden brown.
- Make Honey Butter: While the cornbread is baking, beat the softened unsalted butter with honey and optional salt until smooth and creamy. This will be spread on the warm cornbread.
- Serve: Remove the cornbread from the oven and let it cool slightly. Slice it into servings and serve warm topped with the freshly made honey butter for a perfect balance of sweet and savory flavors.
Notes
- Using buttermilk adds a tangy flavor and helps the cornbread rise but you can substitute regular milk with lemon juice or vinegar.
- Do not overmix the batter to keep the texture light and tender.
- Sweet potatoes can be roasted ahead of time for convenience.
- Adjust honey in the batter or honey butter to taste depending on desired sweetness.
- For a dairy-free option, substitute butter with a plant-based alternative and use a non-dairy milk.
