If you’re in the mood for a comforting, irresistibly moist treat that perfectly blends the natural sweetness of sweet potatoes with the warmth of honey and butter, you’ve got to try this Honey Butter Sweet Potato Cornbread Recipe. It’s a southern-inspired delight that brings together golden cornmeal and velvety sweet potato mash, all baked to a tender crumb and topped with silky honey butter that melts into every bite. Whether you’re serving it alongside a cozy soup or as the star side dish at your holiday table, this recipe promises to deliver warmth, sweetness, and a little bit of magic in every square.
Ingredients You’ll Need
Preparing this Honey Butter Sweet Potato Cornbread Recipe requires a lineup of simple, wholesome ingredients that each play a vital role in crafting its beautiful texture and flavor. From the hearty cornmeal for body to the cinnamon that adds a subtle hug of spice, every element is essential to create a cornbread that’s both classic and uniquely delicious.
- 1 cup mashed cooked sweet potato: Adds natural moisture and a rich, earthy sweetness that elevates the cornbread.
- 1 cup yellow cornmeal: The foundation that gives cornbread its signature grainy texture and golden color.
- 1 cup all-purpose flour: Provides structure to balance the cornmeal and keep the bread tender.
- 1 tablespoon baking powder: Leavens the batter to light and fluffy perfection.
- 1/2 teaspoon baking soda: Works with the buttermilk to add lift while keeping the crumb soft.
- 1/2 teaspoon salt: Enhances all the flavors for a well-rounded taste.
- 1/2 teaspoon cinnamon (optional): Adds a warm, cozy depth that pairs beautifully with sweet potatoes.
- 1/2 cup unsalted butter (melted): Brings richness and helps create a tender crumb.
- 1/3 cup honey: Imparts natural sweetness and moistness throughout the bread.
- 2 large eggs: Bind the ingredients and add a lovely silkiness.
- 3/4 cup buttermilk: Adds tangy moisture and reacts with baking soda for lift.
- For the honey butter topping:
- 1/4 cup unsalted butter (softened): Creates a creamy base for the spread.
- 2 tablespoons honey: Amplifies the sweetness and gives the topping a glossy finish.
- Pinch of salt: Balances the sweetness for a perfectly harmonious spread.
How to Make Honey Butter Sweet Potato Cornbread Recipe
Step 1: Prepping to Bake
Start by preheating your oven to 375°F (190°C) and greasing an 8×8-inch baking dish or lining it with parchment paper. This ensures your cornbread won’t stick and will have beautiful edges to slice through later. While the oven warms, gather your ingredients — this recipe is all about combining simple parts for an unforgettable whole.
Step 2: Mixing the Dry Ingredients
In a large bowl, whisk together the yellow cornmeal, all-purpose flour, baking powder, baking soda, salt, and cinnamon if you’re using it. These dry ingredients create the structure and flavor backbone of the cornbread. Whisking ensures even distribution of the leavening agents so your bread rises uniformly.
Step 3: Combining the Wet Ingredients
In a separate bowl, mix your mashed sweet potato with the melted butter, honey, eggs, and buttermilk. The sweet potato adds creamy moisture and a subtle sweetness, while the honey and butter enhance richness and flavor. Be sure everything is well combined but not overworked to keep the texture light.
Step 4: Bringing It All Together
Gently stir the wet mixture into the dry ingredients. The key here is to combine until just incorporated – overmixing can make the cornbread tough. You want a batter that’s thick but still spoonable, ready to deliver a tender crumb after baking.
Step 5: Baking the Cornbread
Pour the batter into your prepared dish and smooth the top evenly. Pop it in the oven for 25 to 30 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean. The kitchen should soon fill with the warm, sweet aroma that signals something special is baking.
Step 6: Preparing the Honey Butter
While the cornbread is baking, mix together the softened butter, honey, and a pinch of salt in a small bowl until smooth and creamy. This luscious topping is what will make every bite melt in your mouth with a perfect balance of sweet and salty.
Step 7: Serving Warm
Allow the cornbread to cool for just a few minutes; serving it warm lets the honey butter spread glide across the surface and seep into every nook and cranny. This finishing touch transforms the cornbread into an experience you’ll want to savor.
How to Serve Honey Butter Sweet Potato Cornbread Recipe
Garnishes
A simple sprinkle of sea salt crystals on top of the honey butter can add a delightful crunch and highlight the sweetness. For a cozy vibe, a dusting of cinnamon or a few chopped toasted pecans add texture and an extra layer of flavor that friends and family will appreciate.
Side Dishes
This Honey Butter Sweet Potato Cornbread Recipe pairs beautifully with hearty soups like creamy butternut squash or classic chicken and dumplings. It’s also a dreamy companion to southern-style greens, collards, or baked beans. It really shines alongside any meal that calls for a touch of warmth and sweetness.
Creative Ways to Present
Slice your cornbread into rustic squares and serve it in a wooden board alongside bowls of spiced honey, whipped cream cheese, or fresh berry compote. You can also cut it into muffins for a portable treat or even crumble it as a topping on warm fruit desserts for an unexpected, crunchy twist.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, wrap your leftover cornbread tightly in plastic wrap or foil and store it in the refrigerator. It will keep fresh for up to 3 days and can be enjoyed cold or warmed up for that just-baked feeling.
Freezing
If you want to keep your Honey Butter Sweet Potato Cornbread Recipe fresh longer, freeze it! Wrap individual slices in parchment and foil, or store the whole loaf in a freezer-safe container. It freezes brilliantly for up to 2 months without sacrificing taste or texture.
Reheating
To reheat, pop slices in a 350°F oven for 10 minutes or microwave briefly until warm. Spread with honey butter again to refresh that signature taste and softness. Reheating this cornbread brings back its golden crust while keeping the inside tender and moist just like the first time.
FAQs
Can I substitute canned sweet potato for fresh?
Absolutely! Canned mashed sweet potato works well in this recipe, just make sure it’s plain and not sweetened. Fresh roasted sweet potato, however, will give a slightly fresher and more vibrant flavor.
Is it possible to make this dairy-free?
Yes, swap the buttermilk with almond milk mixed with a teaspoon of lemon juice or apple cider vinegar, and replace butter with a plant-based alternative. This adjustment keeps the recipe friendly for dairy-free diets without compromising much on taste.
Can I make this recipe as muffins instead of a loaf?
Definitely! Just spoon the batter into a greased muffin tin and reduce the baking time to about 18-20 minutes. Muffins make perfect portable snacks or packed lunches.
What if I don’t have buttermilk on hand?
You can create a buttermilk substitute by adding 1 tablespoon of lemon juice or vinegar to 3/4 cup of regular milk. Let it sit for 5 minutes before using to get that tang and tenderness that buttermilk provides.
How sweet is this cornbread? Will kids like it?
This cornbread strikes a wonderful balance of mild, natural sweetness from honey and sweet potatoes without being overpowering. Most kids love it, especially with a little extra honey butter on top!
Final Thoughts
If you’re after a cozy, crave-worthy bread that brings a touch of southern warmth with a sweet twist, then don’t hesitate to try the Honey Butter Sweet Potato Cornbread Recipe. It’s not just cornbread — it’s a hug on a plate, perfect for sharing with those you love. Once you bake this, it’s bound to become a cherished favorite in your kitchen.
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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: Southern-American
- Diet: Vegetarian
Description
This Honey Butter Sweet Potato Cornbread is a moist and flavorful Southern-American side dish that combines the natural sweetness of mashed sweet potatoes with a tender cornmeal base. Enhanced by a luscious honey butter topping, this cornbread is perfect for holiday meals, soups, or a comforting accompaniment to any southern-style dinner.
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 cinnamon (optional)
Wet Ingredients
- 1 cup mashed cooked sweet potato (about 1 medium)
- 1/2 cup unsalted butter (melted)
- 1/3 cup honey
- 2 large eggs
- 3/4 cup buttermilk
Honey Butter Topping
- 1/4 cup unsalted butter (softened)
- 2 tablespoons honey
- Pinch of salt
Instructions
- Preheat and Prepare Pan: Preheat your oven to 375°F (190°C). Grease an 8×8-inch baking dish or line it with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the yellow cornmeal, all-purpose flour, baking powder, baking soda, salt, and cinnamon (if using). This forms the base of your cornbread batter.
- Combine Wet Ingredients: In another bowl, stir together the mashed cooked sweet potato, melted butter, honey, eggs, and buttermilk until smooth and well combined.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients, gently folding them together until just combined. Be careful not to overmix to keep the cornbread light and tender.
- Pour Batter and Bake: Pour the batter into the prepared baking dish and smooth the top. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
- Prepare Honey Butter: While the cornbread bakes, mix the softened unsalted butter, honey, and a pinch of salt in a small bowl until smooth and creamy.
- Cool and Serve: Once baked, allow the cornbread to cool slightly before serving. Cut into squares and generously spread with the prepared honey butter. Serve warm for best flavor.
Notes
- You can prepare the sweet potato in advance by roasting or microwaving it.
- For a dairy-free version, substitute buttermilk with almond milk mixed with lemon juice and use vegan butter.
- This cornbread pairs wonderfully with holiday meals, soups, and classic southern-style dishes.
