If you’re searching for a cozy, comforting treat that brings together the warmth of sweet potatoes with the rich, luscious flavor of honey butter, then this Honey Butter Sweet Potato Cornbread Recipe is about to become your new kitchen favorite. Each tender crumb boasts a perfect balance of sweetness and spice, with a buttery finish that makes it irresistible whether served alongside savory meals or enjoyed simply with a pat of honey butter melting on top. This recipe captures the essence of fall baking while being simple enough to whip up any time you crave that homemade spirit in a quick, delicious loaf.
Ingredients You’ll Need
The magic of this Honey Butter Sweet Potato Cornbread Recipe lies in its straightforward, wholesome ingredients. Each one plays a crucial role—sweet potato adds moisture and natural sweetness, cornmeal brings that signature texture and golden color, while warming cinnamon and honey round everything out with comforting flavor and subtle spice.
- 1 cup mashed sweet potato: Provides natural sweetness, moisture, and a beautiful color.
- 1 cup yellow cornmeal: Gives the cornbread its classic texture and a slightly grainy sweetness.
- 1 cup all-purpose flour: Balances the cornmeal and creates structure.
- 1 tablespoon baking powder: Ensures a light, fluffy rise every time.
- 1/2 teaspoon baking soda: Helps with leavening, especially with the tangy buttermilk.
- 1/2 teaspoon salt: Enhances all the flavors and balances the sweetness.
- 1/2 teaspoon ground cinnamon: Adds warmth and a hint of spice.
- 1/2 cup unsalted butter (melted): Brings richness and moisture to the batter.
- 1/3 cup honey: Sweetens naturally and deepens the flavor.
- 2 large eggs: Bind everything together and give the cornbread its tender crumb.
- 3/4 cup buttermilk: Adds a subtle tang and keeps the bread moist and soft.
How to Make Honey Butter Sweet Potato Cornbread Recipe
Step 1: Prepare Your Oven and Pan
Before diving into mixing, preheat your oven to 375°F (190°C). Grease an 8×8-inch baking dish or, for a rustic touch, a cast-iron skillet. This ensures your cornbread won’t stick and will have a beautifully crisp edge all around.
Step 2: Combine Dry Ingredients
In a large bowl, whisk together your yellow cornmeal, all-purpose flour, baking powder, baking soda, salt, and ground cinnamon. Whisking these ingredients first helps distribute the leavening agents and spices evenly so every bite tastes perfect.
Step 3: Mix the Wet Ingredients
In a separate bowl, stir the mashed sweet potato, melted unsalted butter, honey, eggs, and buttermilk until the mixture becomes smooth and luscious. This blend not only creates natural sweetness but also adds moisture, ensuring your cornbread stays tender.
Step 4: Bring It All Together
Pour the wet ingredients into the dry mix and gently stir until just combined. Be careful not to overmix; a few lumps are okay! Overworking the batter can lead to a dense cornbread, and we want ours fluffy and light.
Step 5: Bake to Golden Perfection
Transfer the batter to your prepared pan, smoothing the surface with a spatula for even cooking. Bake in the oven for 25 to 30 minutes or until the top turns golden and a toothpick inserted into the center comes out clean. Let it cool a bit before slicing—this rest helps the flavors settle and makes serving a breeze.
How to Serve Honey Butter Sweet Potato Cornbread Recipe
Garnishes
Taking this cornbread to the next level is easy: a generous slather of honey butter is all you need. The creamy, sweet butter melts into each crumb, intensifying the soft sweetness and making every forkful feel like a cozy embrace. For extra flair, sprinkle chopped toasted pecans or a dash of cinnamon sugar on top.
Side Dishes
This Honey Butter Sweet Potato Cornbread Recipe pairs beautifully with so many dishes. Picture it alongside a hearty bowl of chili, roasted chicken drizzled with pan jus, or even a fresh garden salad. Its sweet, buttery nature balances savory dishes perfectly, making it a versatile side for all seasons.
Creative Ways to Present
Want to impress guests or simply make your cornbread a star? Serve warm squares on a wooden board lined with parchment, accompanied by small bowls of flavored honey or jalapeño jelly. You can even crumble it over a salad or use it as a base for a savory bread pudding. The possibilities with this Honey Butter Sweet Potato Cornbread Recipe are endless!
Make Ahead and Storage
Storing Leftovers
Leftover cornbread is a treasure to save. Wrap it tightly in plastic wrap or store in an airtight container at room temperature, and it will stay fresh for up to 2 days. Refrigerate if you plan to keep it longer, up to 4 days, to maintain texture and flavor.
Freezing
You can freeze this cornbread! Slice it into squares first, then place the pieces in a freezer-safe bag or container with parchment between layers. Frozen cornbread keeps well for up to 3 months and is perfect for quick thawing whenever you need a comforting snack.
Reheating
Reheat slices gently in the microwave for about 20-30 seconds, or pop them in a toaster oven for a few minutes for a crispier crust. Either way, topping with a little honey butter will freshen up that just-baked feeling instantly.
FAQs
Can I use canned sweet potato instead of fresh?
Absolutely! Just be sure to drain any excess liquid and mash it well before measuring out a cup. Fresh or canned, the sweet potato’s creamy texture is key to the cornbread’s moist crumb.
Is this recipe gluten-free?
This recipe uses all-purpose flour, so it’s not gluten-free as written. However, you can substitute a gluten-free flour blend 1:1 to make it gluten-free, keeping in mind it might slightly change the texture.
Can I make this recipe vegan?
To make it vegan, replace the butter with a plant-based alternative, swap eggs with flax eggs or chia seed eggs, and use a non-dairy milk mixed with a little vinegar instead of buttermilk. The texture will be slightly different but still delicious!
How much honey butter should I make for serving?
Whipping up a small batch of honey butter with 1/4 cup softened butter and 1 to 2 tablespoons of honey is perfect for an 8×8-inch pan of cornbread. Adjust the honey amount depending on how sweet you like it!
Can I add mix-ins like nuts or dried fruit?
For sure! Adding a handful of toasted pecans, walnuts, or dried cranberries can add interesting texture and flavor. Just fold them gently into the batter before baking to keep everything balanced.
Final Thoughts
This Honey Butter Sweet Potato Cornbread Recipe is truly one of those dishes that feels like a warm hug on a plate. It’s easy to make, deeply flavorful, and wonderfully versatile—whether you’re serving it for a special occasion or just a cozy weeknight dinner. Give it a try, share it with loved ones, and enjoy the smiles that come with every bite!
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
- Diet: Vegetarian
Description
This Honey Butter Sweet Potato Cornbread is a moist and flavorful twist on classic cornbread, featuring mashed sweet potatoes and a hint of cinnamon. Sweetened naturally with honey and baked to a golden perfection, it makes a perfect side dish for chili, roasted chicken, or your fall gatherings.
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 ground cinnamon
Wet Ingredients
- 1 cup mashed sweet potato (about 1 medium)
- 1/2 cup unsalted butter (melted)
- 1/3 cup honey
- 2 large eggs
- 3/4 cup buttermilk
Instructions
- Preheat and Prepare Pan: Preheat your oven to 375°F (190°C). Grease an 8×8-inch baking dish or a cast-iron skillet to prevent sticking and ensure easy removal of the cornbread.
- Mix Dry Ingredients: In a large bowl, whisk together the yellow cornmeal, all-purpose flour, baking powder, baking soda, salt, and ground cinnamon. This ensures even distribution of leavening agents and spices.
- Combine Wet Ingredients: In a separate bowl, mix the mashed sweet potato, melted unsalted butter, honey, eggs, and buttermilk until the mixture is smooth and well combined.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix to keep the cornbread light and tender.
- Bake: Pour the batter into the prepared baking dish or skillet and smooth the top using a spatula. Bake for 25 to 30 minutes until the top is golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve: Remove the cornbread from the oven and let it cool slightly before slicing. Serve warm, optionally with additional honey butter for extra sweetness.
Notes
- For a sweeter cornbread, add 1 to 2 extra tablespoons of honey to the batter.
- This cornbread pairs perfectly with chili, roasted chicken, or can be enjoyed on its own with extra honey butter.
- To make honey butter, simply whip 1/4 cup softened butter with 1 to 2 tablespoons of honey until creamy.
