Imagine tender sweet potatoes mingling with buttery golden cornbread in every bite, all crowned with a luscious swirl of honey butter: that’s the magic of Honey Butter Sweet Potato Cornbread. This irresistible treat taps into the coziness of Southern baking while adding a subtle richness and natural sweetness, making it perfect for holidays, family dinners, or just when you crave something truly special. With its sunny color and melt-in-your-mouth crumb, Honey Butter Sweet Potato Cornbread promises to win over any table, from breakfast through dessert.
Ingredients You’ll Need
Ingredients You’ll Need
You won’t believe how wonderfully easy it is to whip up this cozy cornbread! Each ingredient has an important role, from the sweet potato bringing gentle sweetness and moisture, to the honey and butter delivering that signature richness in every bite.
- Mashed cooked sweet potato: Adds soft texture, natural sweetness, and gorgeous orange color—roast or steam ahead of time for best flavor.
- Yellow cornmeal: Gives the classic crumbly texture and distinct corny flavor we love in cornbread.
- All-purpose flour: Balances the cornmeal so your bread is fluffy, not overly crumbly.
- Brown sugar: Lends a warm, mellow sweetness and depth that complements sweet potato beautifully.
- Baking powder: Provides crucial lift for a tall, tender bread.
- Baking soda: Works with buttermilk to create lightness and soft crumb.
- Salt: Enhances all the flavors and balances the sweetness.
- Cinnamon: A hint of spice that deepens the autumnal vibes—optional, but so good!
- Large eggs: Bind the mixture and help the bread set while baking.
- Buttermilk: Moistens the batter and activates the leaveners for perfect tenderness (substitute if needed!).
- Melted butter: Brings richness and that signature buttery flavor everyone expects.
- Honey: Infuses each bite with floral sweetness—just right for this recipe.
- For the honey butter: Softened butter, more honey, and a pinch of cinnamon whipped to dreamy perfection for topping.
How to Make Honey Butter Sweet Potato Cornbread
Step 1: Prepare Your Pan and Oven
Before anything else, set your oven to 375°F (190°C) and let it preheat so you have consistent heat ready the moment your batter is mixed. Grease an 8×8-inch baking dish or a well-seasoned cast iron skillet—either works perfectly for that rustic, golden crust.
Step 2: Mix the Dry Ingredients
Whisk together the cornmeal, flour, brown sugar, baking powder, baking soda, salt, and cinnamon in a large mixing bowl. This step is all about creating an even base, so take a moment to break up any lumps and ensure everything is well combined—trust me, this makes for a more consistent crumb.
Step 3: Mix the Wet Ingredients
In a separate bowl, blend the mashed sweet potato, eggs, buttermilk, melted butter, and honey until the mixture is smooth and a little silky. A hand whisk is your friend here; you want everything well incorporated so you can pour in all that moisture and flavor.
Step 4: Combine Wet and Dry Mixes
Pour the wet ingredients into the dry ingredients and stir gently until just combined. This is the moment not to overmix—stop as soon as you don’t see dry flour. A few lumps are fine and will bake out, ensuring your Honey Butter Sweet Potato Cornbread comes out pillow-soft.
Step 5: Bake to Golden Perfection
Scrape the thick batter into your prepared baking dish, smoothing the top just a bit. Slide it into the oven and bake for 25 to 30 minutes, or until the top is golden and a toothpick poked in the center comes out clean. Your kitchen should now smell like pure happiness!
Step 6: Make the Dreamy Honey Butter
While the cornbread bakes, beat your softened butter, honey, and a pinch of cinnamon together in a small bowl. The result? A rich, spreadable topping so delicious you might find yourself sneaking spoonfuls before the bread is even out of the oven.
Step 7: Serve and Savor
Let the Honey Butter Sweet Potato Cornbread cool for a few minutes before slicing into generous squares. Serve warm with a generous dollop of honey butter on top—it melts in, creating the ultimate sweet and savory treat!
How to Serve Honey Butter Sweet Potato Cornbread
Garnishes
A finishing touch makes all the difference—try drizzling extra honey, scattering a few toasted pecans, or dusting lightly with cinnamon before serving. Not only will this highlight the warm flavors, it’ll make each slice even more inviting and festive.
Side Dishes
Honey Butter Sweet Potato Cornbread pairs beautifully with classic Southern dishes like chili, barbecue, collard greens, or a hearty stew. It’s equally at home at holiday feasts alongside roast turkey or glazed ham, soaking up every flavorful sauce on your plate.
Creative Ways to Present
Cut your cornbread into rustic wedges for a country-style platter, use a biscuit cutter for party-ready rounds, or bake in muffin tins for individual servings. For a sweet twist, serve it warm with vanilla ice cream and a pour of extra honey for dessert!
Make Ahead and Storage
Storing Leftovers
To keep your Honey Butter Sweet Potato Cornbread moist and fresh, wrap slices tightly in plastic or store them in an airtight container at room temperature for up to three days. The flavors actually deepen by the next day, making leftovers a real treat.
Freezing
Cornbread freezes beautifully. Allow it to cool completely, then wrap individual slices or the whole loaf tightly in foil and place in a freezer-safe bag. Freeze for up to three months, and thaw at room temperature or in the fridge when ready to enjoy.
Reheating
To recapture that just-baked taste, warm slices in the microwave for about 20 seconds or reheat in a 300°F oven, wrapped in foil, for 10 minutes. Always add fresh honey butter after reheating for that melting, decadent finish.
FAQs
Can I use canned sweet potato instead of fresh?
Absolutely! Canned sweet potato puree works in a pinch—just make sure it’s unsweetened and drain off any extra liquid. You may want to taste and adjust the sweetness, since canned versions can sometimes be a bit denser or sweeter.
Is there a way to make this Honey Butter Sweet Potato Cornbread gluten free?
Yes, you can swap the all-purpose flour for your favorite gluten-free blend. Just make sure it’s a 1:1 replacement with xanthan gum so the cornbread holds together and stays tender. Check all labels if serving to someone with allergies.
Can I make this recipe dairy free?
Definitely! Replace the buttermilk with almond milk plus a teaspoon of vinegar, and use melted coconut oil instead of butter. The honey butter topping can be made with a vegan butter alternative, too.
What’s the best way to roast the sweet potato?
For extra flavor, prick a medium sweet potato and roast it at 400°F until fork-tender, about 45 minutes. Roasting caramelizes the sugars for the richest taste, but steaming or even microwaving works well for saving time.
Can I double this recipe for a crowd?
Absolutely! Simply double every ingredient and bake the batter in a 9×13-inch pan. You may need to add a few extra minutes of bake time, so check with a toothpick for doneness before pulling it from the oven.
Final Thoughts
If you’re longing for a comforting baked good with a little twist, you just can’t beat Honey Butter Sweet Potato Cornbread. It’s easy enough for weeknights but special enough for feasts, and it’s sure to become a family favorite. Gather your ingredients and treat your loved ones to something irresistibly cozy and delicious—trust me, you’ll be making this again and again!
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Honey Butter Sweet Potato Cornbread Recipe
- Total Time: 45 minutes
- Yield: 9 servings 1x
- Diet: Vegetarian
Description
Indulge in the deliciously moist and flavorful Honey Butter Sweet Potato Cornbread. This Southern-inspired treat combines the sweetness of honey and sweet potatoes with the hearty texture of cornmeal for a perfect side dish or snack.
Ingredients
Sweet Potato Cornbread:
- 1 cup mashed cooked sweet potato (about 1 medium)
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup brown sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 2 large eggs
- 1 cup buttermilk
- 1/4 cup melted butter
- 1/4 cup honey
Honey Butter:
- 1/2 cup softened butter
- 3 tablespoons honey
- pinch of cinnamon (optional)
Instructions
- Preheat oven to 375°F (190°C). Grease an 8×8-inch baking dish or cast-iron skillet.
- In a large bowl, whisk together cornmeal, flour, brown sugar, baking powder, baking soda, salt, and cinnamon.
- In another bowl, whisk mashed sweet potato, eggs, buttermilk, melted butter, and honey until smooth.
- Stir wet ingredients into dry ingredients just until combined; do not overmix.
- Pour batter into prepared dish and bake 25–30 minutes until golden and a toothpick inserted in the center comes out clean.
- For the honey butter, beat softened butter, honey, and cinnamon until creamy.
- Serve warm cornbread with generous dollops of honey butter.
Notes
- You can roast or steam sweet potatoes in advance.
- For a dairy-free version, use almond milk with 1 teaspoon vinegar and coconut oil in place of butter.
- Cornbread keeps moist for 2–3 days when wrapped well.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Bread, Side Dish
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 1 square
- Calories: 260
- Sugar: 14 g
- Sodium: 260 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 55 mg
