If you love the cozy flavors of a classic cornbread but crave something with a delightful twist, this Honey Butter Sweet Potato Cornbread Recipe is about to become your new favorite. It combines the natural sweetness and moist texture of mashed sweet potatoes with the comforting crumb of traditional cornbread, all crowned with a luscious honey butter that melts slowly, bringing out every warm, inviting note. This dish is perfect for everything from holiday tables to casual weeknight dinners, offering a magical balance of sweet and savory that will have everyone asking for seconds.
Ingredients You’ll Need
Getting ready to make this Honey Butter Sweet Potato Cornbread Recipe is a treat in itself because it calls for simple, pantry-friendly ingredients that each play a crucial role in the dish’s final flavor and texture. These components work harmoniously to create a cornbread that’s perfectly moist, slightly sweet, and beautifully golden.
- Mashed sweet potatoes: The star ingredient, providing natural sweetness and moistness that keeps the cornbread tender.
- Cornmeal: Gives the bread its classic grainy texture and authentic cornbread flavor.
- All-purpose flour: Adds structure and lightness, balancing the cornmeal’s density.
- Granulated sugar: Enhances the sweetness just enough to complement the sweet potato without overpowering.
- Baking powder: The leavening agent that helps your cornbread rise to fluffy perfection.
- Salt: Balances flavors and enhances the natural sweetness of the potato and honey.
- Buttermilk: Provides moisture and a subtle tang that brightens the cornbread’s flavor; you can also use milk with lemon juice or vinegar as an easy substitute.
- Unsalted butter, melted: Adds richness and a luscious crumb.
- Large eggs: Bind everything together and give the bread a tender but sturdy texture.
- Honey: Infuses the batter with a warm floral sweetness that is echoed later in the honey butter topping.
- Unsalted butter (for honey butter): Softened for mixing into a creamy, spreadable finish.
- Honey (for honey butter): Adds that irresistible sweet glaze effect.
- Salt (optional for honey butter): Just a pinch to balance the sweetness in the butter spread.
How to Make Honey Butter Sweet Potato Cornbread Recipe
Step 1: Preheat and Prepare
Set your oven to 375°F (190°C) and grease an 8-inch baking dish or a cast-iron skillet. Proper greasing ensures the cornbread releases easily and develops a beautiful golden crust all around. The cast iron especially brings a wonderful crispiness to the edges.
Step 2: Prepare the Sweet Potato
If your sweet potato isn’t already cooked and mashed, roast or boil it until soft, then mash thoroughly and let it cool. This step is crucial because adding hot mashed sweet potato to the batter can affect the texture and bake time.
Step 3: Mix Dry Ingredients
In a large bowl, whisk together the cornmeal, all-purpose flour, granulated sugar, baking powder, and salt. Mixing these first ensures the leavening is evenly distributed for an even rise later on.
Step 4: Mix Wet Ingredients
In a separate bowl, combine the cooled mashed sweet potato with buttermilk, melted unsalted butter, eggs, and honey. Mixing the wet ingredients separately helps prevent overworking the batter and keeps your cornbread tender.
Step 5: Combine and Pour
Gently fold the wet ingredients into the dry mix just until everything is incorporated. Avoid overmixing to keep the texture light rather than dense. Pour the batter evenly into your prepared pan, smoothing the top for an even bake.
Step 6: Bake the Cornbread
Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. The edges should be nicely golden, and the top should spring back slightly when touched.
Step 7: Make the Honey Butter
While the cornbread bakes, whip together the softened butter and honey (plus salt if you like a little savory balance) until smooth and creamy. This honey butter is the perfect finishing touch that transforms every bite into a melt-in-your-mouth experience.
Step 8: Serve Warm
Allow the cornbread to cool just enough to slice easily but serve it warm. Slather slices with the honey butter and watch it melt slowly into the nooks and crannies, adding a luxurious sweetness and richness.
How to Serve Honey Butter Sweet Potato Cornbread Recipe
Garnishes
To elevate this Honey Butter Sweet Potato Cornbread Recipe, consider sprinkling a few toasted pecans or a light dusting of cinnamon or nutmeg on top. These garnishes add texture and a touch of festive spice that pairs beautifully with the natural sweetness. Fresh herbs like thyme can add a surprising depth for those who prefer a more savory contrast.
Side Dishes
This cornbread pairs brilliantly with hearty dishes like chili, roasted chicken, or turkey, making it a wonderful addition to both casual dinners and holiday feasts. Its sweet-savory profile complements smoky barbecue or spicy stews equally well, creating a comforting meal that hits all the right notes.
Creative Ways to Present
Try cutting the cornbread into small squares for a brunch buffet or serving it alongside a bowl of creamy soup with a pat of honey butter melting on top. You could also use this cornbread as a base for a layered casserole or crumble it as a crumb topping on roasted vegetables for a fun twist.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, wrap the cornbread tightly in plastic wrap or store in an airtight container at room temperature for up to two days. Keeping it sealed well prevents it from drying out, maintaining its tender crumb and that lovely sweetness from the sweet potato.
Freezing
This Honey Butter Sweet Potato Cornbread Recipe freezes wonderfully. Slice the bread first, then layer the pieces separated by parchment paper in an airtight container or freezer bag. Frozen cornbread stays good for up to three months and makes a quick, tasty treat whenever you need it.
Reheating
To reheat, warm slices in a toaster oven or regular oven at 300°F until heated through (approximately 10 minutes). Avoid microwaving if possible because it can make the cornbread gummy. Spread a little of your honey butter on top while the slices are warm for the ultimate comfort.
FAQs
Can I use regular potatoes instead of sweet potatoes?
While you can substitute regular potatoes, the unique sweetness and moisture of sweet potatoes are key to the distinctive flavor and texture of this cornbread. Regular potatoes will change the taste and may require adjustments in sugar and liquid.
Is there a vegan version of this Honey Butter Sweet Potato Cornbread Recipe?
Yes! You can substitute eggs with flax eggs or chia eggs and use plant-based milk with lemon juice or vinegar for buttermilk. Swap butter for vegan margarine and honey for maple syrup in both the batter and the honey butter for a plant-friendly version.
Can I make this cornbread gluten-free?
You can try replacing the all-purpose flour with a gluten-free all-purpose blend that measures cup-for-cup. Be sure the baking powder you use is gluten-free as well. Texture may vary slightly but it should still be delicious!
What’s the best way to mash the sweet potatoes?
Roasting the sweet potatoes until tender, then peeling and mashing them with a fork or potato masher works best. This method brings out the natural sweetness and ensures a smooth, creamy consistency perfect for the batter.
Can I prepare the honey butter ahead of time?
Absolutely! Make your honey butter a day or two in advance and store it in the refrigerator. Bring it to room temperature and give it a quick whip before serving to restore its creamy texture.
Final Thoughts
Once you try this Honey Butter Sweet Potato Cornbread Recipe, it will feel like you’ve discovered a little slice of baked bliss. Its tender crumb, sweet-savory balance, and that irresistible honey butter topping make it a must-have in your recipe box. Whether it’s a special occasion or just a cozy meal at home, this cornbread brings warmth and comfort to the table in every bite. Go ahead, make some today and share the joy with those you love!
Print
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 moist, flavorful twist on traditional cornbread, infused with mashed sweet potatoes and sweetened naturally with honey. Perfect as a comforting side dish, it is baked to golden perfection and served warm with a luscious honey butter topping.
Ingredients
For the 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
For the 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 and ensure even cooking.
- Prepare Sweet Potato: If not already done, cook the sweet potato until tender, then mash it thoroughly and allow it to cool to room temperature to avoid affecting the batter consistency.
- Mix Dry Ingredients: In a large mixing bowl, whisk together cornmeal, all-purpose flour, granulated sugar, baking powder, and salt to evenly distribute the leavening agents and flavorings.
- Mix Wet Ingredients: In another bowl, combine the mashed sweet potato, buttermilk (or milk with lemon juice/vinegar), melted butter, eggs, and honey, mixing until smooth and well incorporated.
- Combine & Bake: Gently fold the wet ingredients into the dry ingredients until just combined, taking care not to overmix. Pour the batter into the prepared baking dish or skillet, spreading it evenly.
- Bake: Place in the oven and bake for 25 to 30 minutes. The cornbread is done when a toothpick inserted in the center comes out clean and the top is golden brown.
- Make Honey Butter: While the cornbread bakes, beat the softened butter with honey and salt (if using) until the mixture is smooth and creamy, perfect for spreading.
- Serve: Let the cornbread cool slightly in the pan to set. Slice and serve warm with a generous spread of the prepared honey butter for a sweet and savory bite.
Notes
- You can use leftover mashed sweet potatoes or quickly steam/boil a fresh one.
- If buttermilk is unavailable, mix 1 cup milk with 1 teaspoon lemon juice or vinegar and let sit for 5 minutes to sour.
- Be careful not to overmix the batter to keep the cornbread tender.
- The honey butter can be made ahead and refrigerated; bring it to room temperature before serving.
- For a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend.
