Honey Butter Sweet Potato Cornbread Recipe
Meet your new favorite side dish: Honey Butter Sweet Potato Cornbread. This homey classic is everything you love about cornbread, but with a delightful twist of creamy sweet potato and luxurious honey butter baked right in. The result is a tender, moist, golden loaf with hints of cinnamon, a subtle earthy sweetness, and buttery edges—perfect for serving at a family gathering or savoring beside a bowl of spicy chili. Whether you’re baking it for the holidays or a simple weeknight dinner, Honey Butter Sweet Potato Cornbread always turns an ordinary meal into something memorable.
Ingredients You’ll Need
The beauty of Honey Butter Sweet Potato Cornbread is how everyday pantry staples come together to create something truly special. Each ingredient is thoughtfully chosen, bringing out unique flavors, a dreamy texture, and a gorgeous color in every slice.
- Mashed sweet potato: Adds rich moisture, natural sweetness, and a gorgeous golden hue.
- Yellow cornmeal: The heart and soul of any cornbread, for that telltale crumb and a gentle crunch.
- All-purpose flour: Balances the texture, making each bite fluffy and tender rather than dense.
- Baking powder: Offers lift to keep your cornbread light and inviting.
- Baking soda: Works with the buttermilk for an extra rise and perfect crumb.
- Salt: Brings out all the lovely sweet and savory notes.
- Ground cinnamon: Sneaks in a delicate warmth that plays beautifully with the sweet potatoes and honey.
- Unsalted butter (melted): Ensures every bite is supremely rich, with melt-in-your-mouth edges.
- Honey: The star sweetener, providing deep flavor and a hint of floral aroma—especially perfect in honey butter sweet potato cornbread.
- Large eggs: Binds everything together for a sliceable, cohesive crumb.
- Buttermilk: Adds tang, extra tenderness, and that irresistible classic Southern flair.
How to Make Honey Butter Sweet Potato Cornbread
Step 1: Prep Your Oven and Pan
Begin by preheating your oven to 375°F (190°C). This helps the cornbread bake evenly for that signature tall rise and golden crust. Grease an 8×8-inch baking dish or a seasoned cast-iron skillet—both work beautifully, with the skillet adding a rustic touch and extra crispy edges.
Step 2: Mix the Dry Ingredients
Grab a large bowl and whisk together the cornmeal, flour, baking powder, baking soda, salt, and ground cinnamon. This quick blending ensures that each bite of your Honey Butter Sweet Potato Cornbread is fluffy, balanced, and perfectly spiced. A good whisk now saves you from overmixing later!
Step 3: Combine the Wet Ingredients
In a separate bowl, mix the mashed sweet potato, melted butter, honey, eggs, and buttermilk. Stir until the mixture is smooth and fully combined. The sweet potato lends a beautiful orange color and creamy richness, while the honey and butter give this cornbread its signature depth.
Step 4: Bring It All Together
Pour the wet ingredients into the bowl with your dry mix. Gently stir with a spatula or spoon just until combined—don’t worry if there are a few small lumps. Overmixing can make the bread tough, so aim for a tender, moist finish for your Honey Butter Sweet Potato Cornbread.
Step 5: Bake to Golden Perfection
Pour the batter into your prepared dish or skillet and smooth the top. Slide it into the oven and bake for 25 to 30 minutes. You’ll know it’s ready when the top is a gorgeous golden brown, the kitchen smells amazing, and a toothpick inserted in the center comes out clean or with a few moist crumbs.
Step 6: Cool and Serve
Once baked, let the cornbread cool slightly in the pan. This lets it firm up for clean slices but is still warm enough to enjoy those rich, melty flavors. Slice and serve with extra honey butter for an extra special experience.
How to Serve Honey Butter Sweet Potato Cornbread
Garnishes
Top each warm square with a generous pat of honey butter right before serving. The butter melts into every nook, amplifying those sweet and salty notes. For a festive touch, a sprinkle of flaky sea salt or a dusting of cinnamon gives a final flourish that makes everyone swoon.
Side Dishes
Honey Butter Sweet Potato Cornbread is the ultimate companion to hearty dishes like smoky chili, pulled pork, or roasted chicken. It also shines next to soups and stews, or even as part of a holiday spread with turkey and cranberry sauce. Every bite is the perfect balance of sweet, savory, and satisfying.
Creative Ways to Present
Try cutting your cornbread into triangles for a rustic look or using a biscuit cutter for cute rounds at brunch. Stack slices in a bread basket lined with a colorful cloth for a cozy family meal, or serve individual portions in mini cast-iron skillets for a wow factor at your next dinner party.
Make Ahead and Storage
Storing Leftovers
To keep Honey Butter Sweet Potato Cornbread fresh, store leftovers in an airtight container at room temperature for up to two days, or in the fridge for four or five days. Make sure it’s completely cooled before sealing to prevent sogginess, and place a piece of parchment between slices for easy removal.
Freezing
This cornbread freezes wonderfully. Wrap individual pieces tightly in plastic wrap and place them in a freezer-safe bag. They’ll keep well for up to three months—just label and date for easy grab-and-go goodness whenever a cornbread craving strikes.
Reheating
For best results, reheat slices gently in a toaster oven or conventional oven at 300°F (150°C) until just warmed through. Add a pat of fresh honey butter before serving and it’s just like freshly baked. Microwaving also works in a pinch, especially if you cover the slice with a damp paper towel for added moisture.
FAQs
Can I use canned sweet potatoes instead of fresh?
Absolutely! Just be sure to drain and mash them well, and avoid varieties with added syrups, as they’ll alter the sweetness of your Honey Butter Sweet Potato Cornbread. Canned makes prep even speedier on busy days.
Can I make this recipe gluten free?
Yes, swap the all-purpose flour for your favorite cup-for-cup gluten-free flour blend. The rest of the ingredients are naturally gluten free, so you can confidently share this comforting side with everyone at the table.
What’s the best way to mash sweet potatoes?
After roasting or boiling, mash sweet potatoes until smooth using a fork, potato masher, or even a hand mixer. The smoother your mash, the silkier your Honey Butter Sweet Potato Cornbread crumb will be.
Can I double the recipe for a crowd?
Definitely! Double all ingredients and bake in a 9×13-inch pan, adding five to ten minutes to the baking time. Keep an eye on the color and use the toothpick test for doneness.
How do I make honey butter from scratch?
It’s truly simple: whip together 1/4 cup softened butter with 1–2 tablespoons honey using a fork or mixer until light and fluffy. Spread generously over warm Honey Butter Sweet Potato Cornbread for the ultimate treat.
Final Thoughts
If you’re ready to elevate your next meal, Honey Butter Sweet Potato Cornbread is the side you’ve been waiting for. It’s easy, crowd-pleasing, and just plain fun to bake and share. So why not whip up a batch, serve it warm, and watch it disappear slice by slice? You’ll be dreaming up reasons to make it again.
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Honey Butter Sweet Potato Cornbread Recipe
- Total Time: 45 minutes
- Yield: 9 servings 1x
- Diet: Vegetarian
Description
Indulge in the rich flavors of this Honey Butter Sweet Potato Cornbread, a delightful twist on classic cornbread with the addition of sweet potato and a touch of cinnamon. Perfectly moist and subtly sweet, this cornbread is a must-try for any occasion.
Ingredients
For the Cornbread:
- 1 cup mashed sweet potato (about 1 medium)
- 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
- 1/2 cup unsalted butter (melted)
- 1/3 cup honey
- 2 large eggs
- 3/4 cup buttermilk
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C) and grease an 8×8-inch baking dish or a cast-iron skillet.
- Mix dry ingredients: In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, and cinnamon.
- Combine wet ingredients: In a separate bowl, mix the mashed sweet potato, melted butter, honey, eggs, and buttermilk until smooth.
- Combine wet and dry: Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Bake: Pour the batter into the prepared pan and smooth the top. Bake for 25 to 30 minutes until golden and a toothpick inserted comes out clean. Let cool slightly before serving.
Notes
- For a sweeter cornbread, add 1 to 2 extra tablespoons of honey.
- This cornbread pairs well with chili, roasted chicken, or can be enjoyed with honey butter.
- To make honey butter, whip 1/4 cup softened butter with 1 to 2 tablespoons of honey.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 220
- Sugar: 9 g
- Sodium: 230 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 50 mg
