If you’re looking to delight your taste buds with something wonderfully warm and comforting, the Honey Butter Sweet Potato Cornbread Recipe is your new best friend in the kitchen. This cornbread combines the natural sweetness of mashed sweet potatoes with the rich, luscious flavor of honey butter, creating a moist, tender bread that shines with every bite. Perfectly golden and lightly spiced with cinnamon, it’s a dish that not only satisfies but also fills your home with the most inviting aromas. Whether for a holiday feast or a cozy weeknight side, this recipe offers a homemade touch of Southern charm that you’ll be excited to share again and again.
Ingredients You’ll Need
Gathering these simple, everyday ingredients is the first step toward baking a batch of Honey Butter Sweet Potato Cornbread Recipe that is truly unforgettable. Each component plays a vital role in balancing flavor, texture, and that beautiful golden color that makes this dish so visually appealing.
- 1 cup mashed sweet potato: Provides moisture, sweetness, and a lovely orange hue to the cornbread.
- 1 cup yellow cornmeal: Adds that classic corn flavor and a pleasant crumbly texture.
- 3/4 cup all-purpose flour: Helps bind the ingredients for a soft, tender crumb.
- 1/4 cup brown sugar: Enhances the natural sweetness and adds depth with a touch of molasses flavor.
- 1 tablespoon baking powder: The leavening agent that makes the cornbread rise beautifully.
- 1/2 teaspoon salt: Balances the sweetness and accentuates other flavors.
- 1/2 teaspoon cinnamon (optional): Gives a warm, aromatic hint that complements the sweet potato.
- 2 large eggs: Provide structure and richness.
- 1/2 cup whole milk: Adds moisture and richness for a tender crumb.
- 1/4 cup honey: Infuses subtle floral sweetness throughout the bread.
- 1/4 cup melted unsalted butter: Contributes to the moist texture and buttery flavor.
- 2 tablespoons vegetable oil: Keeps the cornbread moist and soft.
- Additional honey butter for serving (optional): A luscious finishing touch that takes every slice to the next level.
How to Make Honey Butter Sweet Potato Cornbread Recipe
Step 1: Preheat and Prepare
Start by heating your oven to 375°F and greasing an 8×8-inch baking dish or a 10-inch cast iron skillet. This step ensures your cornbread will have a beautifully crisp edge and won’t stick, making serving a breeze.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the cornmeal, flour, brown sugar, baking powder, salt, and cinnamon if using. Combining these first blends the flavors and makes sure the leavening is evenly distributed, giving your cornbread an even rise.
Step 3: Blend the Wet Ingredients
In a separate bowl, stir the mashed sweet potato, eggs, milk, honey, melted butter, and vegetable oil until the mixture is smooth and uniform. This mixture contributes moisture and sweetness that makes every bite tender and flavorful.
Step 4: Combine and Stir
Pour the wet ingredients into the dry ingredients and gently stir just until combined. Be careful not to overmix — the batter should be a little lumpy to keep the crumb light and fluffy.
Step 5: Bake to Perfection
Transfer the batter to your prepared baking dish and smooth the top evenly. Pop it in the oven and bake for 25 to 30 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean. Once baked, let it cool for about 10 minutes before slicing to allow the flavors to settle.
How to Serve Honey Butter Sweet Potato Cornbread Recipe
Garnishes
Serving your Honey Butter Sweet Potato Cornbread Recipe with a dollop of honey butter on top when warm is a guaranteed crowd-pleaser. For a little extra flair, sprinkle a pinch of cinnamon or some chopped pecans over the top before serving. These small touches bring more texture and a sweet, nutty contrast.
Side Dishes
This cornbread pairs beautifully with hearty dishes like chili, roasted meats, or a fresh green salad. Its subtle sweetness balances smoky, savory flavors perfectly, making it a versatile side that complements many meals.
Creative Ways to Present
For a fun twist, serve slices of the cornbread topped with a smear of cream cheese and a drizzle of honey, or cube it and use it as a base for a warm bread pudding. The moist texture of this cornbread makes it adaptable, so don’t be afraid to experiment with your presentation.
Make Ahead and Storage
Storing Leftovers
Wrap leftover Honey Butter Sweet Potato Cornbread Recipe tightly in plastic wrap or store in an airtight container at room temperature for up to two days. Keeping it wrapped helps maintain moisture so every bite stays tender.
Freezing
You can freeze baked cornbread by individually wrapping slices in plastic wrap and then placing them in a freezer-safe bag for up to three months. When you’re ready to enjoy it, thaw at room temperature or gently warm it from frozen.
Reheating
To bring your cornbread back to life, pop slices into a toaster oven or warm them in a skillet over low heat. Adding a pat of butter while reheating will help revive the moist and buttery experience of the freshly baked bread.
FAQs
Can I use canned sweet potato puree instead of fresh sweet potatoes?
Absolutely! Using canned sweet potato puree is a great time-saver and works just as well in this Honey Butter Sweet Potato Cornbread Recipe. Just be sure to use the same amount as the recipe calls for fresh mashed sweet potato.
Is it possible to make this recipe dairy-free?
Yes, you can easily adapt this recipe for a dairy-free diet by swapping whole milk for your favorite plant-based milk and using a dairy-free butter alternative or oil in place of unsalted butter. The cornbread will still be moist and flavorful.
Can I substitute all-purpose flour with gluten-free flour?
Yes, you can substitute with a gluten-free all-purpose flour blend. Just make sure it contains xanthan gum or another binder to help keep the cornbread’s structure. The texture may be slightly different but still delicious.
How long does Honey Butter Sweet Potato Cornbread stay fresh?
When stored properly at room temperature in an airtight container, this cornbread stays fresh for about two days. To enjoy it longer, freezing is your best bet.
Can I add other mix-ins like nuts or dried fruit?
Definitely! Pecans, walnuts, or dried cranberries make excellent additions to this recipe. Fold them in gently during the final mixing step for added texture and flavor.
Final Thoughts
This Honey Butter Sweet Potato Cornbread Recipe is a wonderful way to brighten any meal with a little Southern charm and a lot of love. It’s easy to make, full of comforting flavors, and sure to warm up your kitchen and your heart. Give it a try — you’ll find yourself coming back to this recipe time after time!
Print
Honey Butter Sweet Potato Cornbread Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 9 slices
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Honey Butter Sweet Potato Cornbread is a moist, flavorful twist on classic Southern cornbread, combining the natural sweetness of mashed sweet potatoes with honey and warm spices. Perfectly golden and tender, it’s a delightful side dish that pairs wonderfully with chili or roasted meats, or enjoyed on its own with a pat of honey butter.
Ingredients
Main Ingredients
- 1 cup mashed sweet potato (about 1 medium sweet potato, cooked and peeled)
- 1 cup yellow cornmeal
- 3/4 cup all-purpose flour
- 1/4 cup brown sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon (optional)
- 2 large eggs
- 1/2 cup whole milk
- 1/4 cup honey
- 1/4 cup melted unsalted butter
- 2 tablespoons vegetable oil
For Serving
- Additional honey butter (optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 375°F (190°C) and lightly grease an 8×8-inch baking dish or a 10-inch cast iron skillet to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the cornmeal, all-purpose flour, brown sugar, baking powder, salt, and cinnamon (if using) until evenly combined.
- Combine Wet Ingredients: In a separate bowl, mix the mashed sweet potato, eggs, whole milk, honey, melted unsalted butter, and vegetable oil until smooth and uniform in texture.
- Combine Wet and Dry Mixtures: Pour the wet ingredient mixture into the bowl with dry ingredients and stir gently just until combined. Avoid overmixing to keep the cornbread tender.
- Pour Batter and Bake: Pour the batter evenly into the prepared baking dish, smoothing the top with a spatula. Bake in the preheated oven for 25–30 minutes, or until the surface turns golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the cornbread to cool for 10 minutes before slicing into 9 pieces. Serve warm with additional honey butter if desired for an extra touch of sweetness and richness.
Notes
- Use canned sweet potato puree as a convenient shortcut to save time.
- For a dairy-free variation, substitute whole milk with plant-based milk and use a plant-based butter alternative.
- This cornbread pairs exceptionally well with chili, soups, or roasted meats, but is also delicious served alone.
