If you love the cozy warmth of cornbread with a delightful, sweet twist, then you are going to adore this Honey Butter Sweet Potato Cornbread Recipe. It brings together the natural sweetness and creamy texture of sweet potatoes with the rich, golden flavor of honey butter, creating a moist and tender bread that’s perfect for any season. Every bite offers a harmonious blend of rustic cornmeal crunch and velvety sweet potato richness, making this cornbread an absolute crowd-pleaser for family dinners, potlucks, or a comforting snack.
Ingredients You’ll Need
Getting this Honey Butter Sweet Potato Cornbread Recipe just right means having simple, straightforward ingredients that work together beautifully. Each one plays a starring role in delivering that perfect balance of flavor, texture, and warmth.
- Sweet potato puree: Using about 1 cup of smooth sweet potato puree adds both moisture and natural sweetness to the bread, keeping it tender.
- All-purpose flour: This helps provide structure and gives the cornbread its soft crumb.
- Cornmeal: Essential for that classic cornbread texture and a subtle, slightly gritty bite.
- Baking powder: Your leavening agent for a nice rise and fluffy texture.
- Salt: Just a pinch to enhance all the sweet and savory flavors.
- Melted unsalted butter: Infuses the batter with richness and keeps the crumb moist.
- Honey: The star of the show, providing natural sweetness and a lovely golden hue.
- Whole milk (or substitute): Adds creaminess and hydrates the dry ingredients perfectly.
- Eggs: Bind everything together and add additional tenderness to the bread.
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). This ensures it reaches the perfect temperature so your cornbread bakes evenly. While the oven heats, grease an 8-inch square baking dish generously with butter or non-stick spray to prevent sticking and allow for easy removal once baked.
Step 2: Cook and Puree the Sweet Potatoes
Either boil or bake your sweet potatoes until they’re tender—about 20-30 minutes depending on the method. You want them soft enough to mash smoothly, which is key to an ultra-moist crumb. After cooking, let them cool slightly, then mash until completely smooth for that creamy texture your cornbread deserves.
Step 3: Combine the Dry Ingredients
In a large mixing bowl, whisk together your all-purpose flour, cornmeal, baking powder, and salt. This step is crucial to evenly distribute everything so your cornbread bakes uniformly without any bitter pockets of baking powder.
Step 4: Mix the Wet Ingredients
In a separate bowl, blend the melted butter, honey, milk, eggs, and your sweet potato puree. Make sure everything is well combined—the honey helps sweeten naturally while the butter adds richness that that subtle sweetness deserves.
Step 5: Combine Wet and Dry Ingredients
Gently fold your wet mixture into the dry ingredients. Be careful not to overmix; just combine until you no longer see streaks of flour. This technique keeps your cornbread tender, light, and beautifully crumbly.
Step 6: Bake Until Golden
Pour the batter into the prepared baking dish and give the pan a gentle shake to level the surface. 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 slicing to allow flavors to meld perfectly.
How to Serve Honey Butter Sweet Potato Cornbread Recipe
Garnishes
Enhance your serving experience by brushing the top with a little extra honey butter right out of the oven. For an added touch, sprinkle flaky sea salt or a pinch of cinnamon on top to elevate those flavors and add an irresistible sparkle of texture.
Side Dishes
This cornbread pairs wonderfully with smoky barbeque ribs, creamy collard greens, or hearty chili. Its sweet, buttery profile complements savory and spicy dishes alike, making it a versatile side that can elevate any meal.
Creative Ways to Present
For a fun twist, serve warm squares of this Honey Butter Sweet Potato Cornbread Recipe alongside a scoop of whipped honey butter or a dollop of cinnamon-spiced cream cheese. You could also cube it up and toast it lightly for a crunchy topping on soups and stews or transform it into a festive stuffing ingredient.
Make Ahead and Storage
Storing Leftovers
Wrap leftover cornbread tightly in plastic wrap or foil and store it at room temperature for up to two days. Keeping it wrapped well prevents it from drying out while maintaining that soft, buttery texture we all love.
Freezing
This Honey Butter Sweet Potato Cornbread Recipe freezes beautifully. Slice it into portions, wrap each piece individually in plastic, place them in a freezer-safe bag, and freeze for up to three months. Simply thaw at room temperature when you’re ready to enjoy.
Reheating
To bring back that fresh-baked warmth, reheat slices in a toaster oven or conventional oven at 350°F for about 10 minutes. For a quick option, a microwave wrapped in a damp paper towel for 20-30 seconds works great but may sacrifice a bit of the crispy edge.
FAQs
Can I use canned sweet potato puree instead of fresh?
Absolutely! Canned sweet potato puree can be a convenient alternative, just make sure it’s plain and unsweetened to keep the flavors balanced in your cornbread.
What can I substitute for all-purpose flour?
If you prefer gluten-free baking, a gluten-free flour blend that measures like all-purpose flour will work. Just keep an eye on the batter consistency and adjust the liquid if needed.
Is it possible to make this cornbread dairy-free?
Yes! Swap the whole milk with almond or oat milk, and use dairy-free margarine or coconut oil instead of butter for melting. It won’t compromise the texture or flavor.
How sweet is the Honey Butter Sweet Potato Cornbread Recipe?
The sweetness is gentle and natural, thanks mainly to honey and sweet potatoes. It’s sweet but not overpowering, making it versatile for both savory and sweet pairings.
Can I bake this in muffin tins instead of a baking dish?
Definitely! Baking in muffin tins makes perfect individual servings and reduces baking time slightly—about 15-20 minutes. Just watch for a golden top and clean toothpick.
Final Thoughts
This Honey Butter Sweet Potato Cornbread Recipe is hands down one of my favorite ways to elevate traditional cornbread. It’s easy, comforting, and packed with flavor that feels like a warm hug. Whether you’re serving it alongside a holiday feast or simply craving a cozy snack, give it a try—you’ll quickly see why it deserves a spot in your baking rotation.
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
Description
This Honey Butter Sweet Potato Cornbread is a moist and flavorful twist on classic cornbread, combining the natural sweetness of sweet potatoes with honey and a buttery texture. Perfect as a comforting side dish for any meal, this recipe bakes up golden brown with a tender crumb and subtle sweetness.
Ingredients
Sweet Potato Puree
- 1 cup sweet potato puree (about 1 medium sweet potato)
Dry Ingredients
- 1 cup all-purpose flour
- 1 cup cornmeal
- 2 tsp baking powder
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup melted unsalted butter
- 1/2 cup honey
- 1 cup whole milk (or substitute with almond/oat milk)
- 2 large eggs
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 375°F (190°C) and grease an 8-inch square baking dish thoroughly to prevent sticking.
- Cook Sweet Potatoes: Boil or bake sweet potatoes until they are soft and tender. Once cooked, mash them into a smooth puree, ensuring there are no lumps for an even texture in the cornbread.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, cornmeal, baking powder, and salt to evenly distribute the leavening agents and seasoning.
- Combine Wet Ingredients: In a separate bowl, mix together the melted unsalted butter, honey, milk, eggs, and sweet potato puree until the mixture is smooth and homogeneous.
- Fold Wet into Dry: Gently fold the wet ingredients into the dry ingredients just until combined. Avoid overmixing to maintain a tender crumb.
- Bake: Pour the batter into the prepared baking dish and bake for 25-30 minutes. The cornbread is done when the top is golden brown and a toothpick inserted into the center comes out clean.
Notes
- Sweet potatoes can be boiled or baked depending on preference; baking brings a sweeter flavor.
- You can substitute whole milk with almond or oat milk to make this dairy-free.
- For a vegan variation, substitute eggs with flax eggs and use a vegan butter alternative.
- Use fresh baking powder for best leavening results.
- Let the cornbread cool slightly before slicing for cleaner cuts.
