If you’re craving something warm, cozy, and packed with homey flavors, this Honey Butter Sweet Potato Cornbread Recipe is your new best friend in the kitchen. It perfectly blends the subtle sweetness of mashed sweet potatoes with the hearty texture of cornbread, all kissed by a luscious honey butter glaze that melts into every crumb. Whether you’re serving it alongside a hearty stew or as a comforting snack, this recipe delivers a delightful Southern-inspired twist that invites smiles with each bite.
Ingredients You’ll Need
These simple, wholesome ingredients are the foundation of the Honey Butter Sweet Potato Cornbread Recipe, each playing a vital role in creating its moist texture, golden color, and irresistible flavor. Every component works harmoniously to bring out that perfect balance of sweet and savory.
- 1 cup mashed cooked sweet potato: Adds natural sweetness and moisture, making the bread tender and flavorful.
- 1 cup yellow cornmeal: Provides authentic cornbread texture with a subtle crunch.
- 1 cup all-purpose flour: Creates structure and lightness, helping the bread rise perfectly.
- 1 tablespoon baking powder: Assures a fluffy and airy crumb.
- 1/2 teaspoon baking soda: Works with buttermilk to give the cornbread a tender crumb.
- 1/2 teaspoon salt: Enhances the overall flavors and balances sweetness.
- 1/2 teaspoon ground cinnamon: Offers a warm, comforting aroma and subtle spice.
- 1/4 cup granulated sugar: Adds just enough sweetness to complement without overpowering.
- 2 large eggs: Binds the ingredients and adds richness.
- 1/2 cup buttermilk: Creates a tender texture and slight tang to balance sweetness.
- 1/4 cup honey: Naturally sweetens the batter, adding depth to the flavor.
- 1/2 cup unsalted butter (melted and divided): Enhances richness with half mixed in the batter and the rest combined with honey for the topping.
How to Make Honey Butter Sweet Potato Cornbread Recipe
Step 1: Prep Your Oven and Pan
Start by preheating your oven to 375°F (190°C). Lightly grease a 9-inch square baking dish or a cast-iron skillet, which will help create a beautiful crust on the edges and make sure your cornbread doesn’t stick.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the cornmeal, all-purpose flour, baking powder, baking soda, salt, cinnamon, and sugar. This step ensures the leavening agents and spices are evenly distributed, helping your cornbread rise uniformly while giving it that soul-warming aroma.
Step 3: Combine Wet Ingredients
In a separate bowl, combine the mashed sweet potato, eggs, buttermilk, honey, and half of the melted butter (1/4 cup). Mix until smooth and well incorporated. This mixture adds moisture, sweetness, and richness that will make your cornbread utterly delicious.
Step 4: Bring It All Together
Pour the wet ingredients into the dry mixture and gently stir just until combined. Be careful not to overmix because that can make the bread tough. The batter should be creamy and slightly thick, ready to be poured into your prepared pan.
Step 5: Bake Until Golden
Pour the batter into the greased baking dish or skillet and smooth the top with a spatula. Bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean. The oven’s heat will work its magic, transforming the batter into a beautifully risen, golden cornbread.
Step 6: Add the Honey Butter Glaze
While your cornbread is baking, mix the remaining melted butter with a tablespoon of honey. As soon as the cornbread comes out of the oven, brush the warm honey butter glaze over the top. This finishing touch adds a shimmering, sweet sheen that melts into the bread, making every bite an absolute joy.
How to Serve Honey Butter Sweet Potato Cornbread Recipe
Garnishes
For a little extra flair, sprinkle some toasted pecans or chopped fresh herbs like rosemary or thyme on top after glazing. Even a light dusting of powdered sugar can add a hint of elegance, making your Honey Butter Sweet Potato Cornbread Recipe feel extra special at the table.
Side Dishes
This cornbread pairs beautifully with classic Southern staples like collard greens, black-eyed peas, or a rich pot of chili. It also shines alongside roasted turkey or pork, soaking up gravy and juices for a delicious, comforting meal.
Creative Ways to Present
Serve warm squares of this cornbread alongside a dollop of whipped honey butter or spread a thick layer of cream cheese topped with a drizzle of honey for a decadent sweet-and-savory combo. For brunch, try pairing it with crispy bacon and farm-fresh eggs to balance the flavors perfectly.
Make Ahead and Storage
Storing Leftovers
Wrap any leftovers tightly in plastic wrap or store in an airtight container. Kept at room temperature, your cornbread will stay fresh for up to three days, making it a fantastic option for enjoying snacks or sides throughout the week.
Freezing
This Honey Butter Sweet Potato Cornbread Recipe freezes wonderfully. Cut into squares and place them in a freezer-safe bag or container, separating layers with parchment paper to prevent sticking. Freeze for up to two months for a quick treat whenever you desire.
Reheating
To bring your cornbread back to life, heat it gently in the oven at 350°F (175°C) for about 10 minutes or microwave individual pieces for 20 to 30 seconds. Adding a small pat of butter before reheating helps restore that fresh-from-the-oven richness.
FAQs
Can I use canned sweet potatoes instead of fresh?
Absolutely! Canned sweet potatoes offer convenience and work well in this recipe. Just make sure they are mashed smoothly and drained if there’s extra liquid to maintain the right batter consistency.
Is it possible to make this recipe gluten-free?
Yes. Substitute the all-purpose flour with a gluten-free blend that includes xanthan gum for better structure. Your cornbread will still be deliciously moist and tender.
Can I substitute honey with maple syrup?
Maple syrup can be a great alternative to honey, providing a different but equally tasty sweetness. Just swap it at a 1:1 ratio in both the batter and the honey butter glaze.
How do I make the cornbread less sweet?
Simply reduce the granulated sugar and honey by half, or to your preference. This will make the cornbread more savory while still benefiting from the sweet potato’s natural sweetness.
Can I use regular milk instead of buttermilk?
If you don’t have buttermilk on hand, mix 1/2 cup of milk with 1/2 tablespoon of lemon juice or vinegar, let it sit for 5 minutes, and then use it as a substitute. This mimics buttermilk’s acidity and helps activate the baking soda.
Final Thoughts
There’s something truly magical about the Honey Butter Sweet Potato Cornbread Recipe that makes every bite feel like a cozy hug, especially on chilly days or holiday feasts. It’s easy to make, bursting with comforting flavors, and versatile enough to complement countless dishes. I can’t wait for you to try it and make it one of your favorite go-to recipes to share with friends and family.
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: Southern
- Diet: Vegetarian
Description
Honey Butter Sweet Potato Cornbread is a moist and flavorful Southern-style side dish combining the natural sweetness of mashed sweet potatoes with the classic texture of cornbread. Enhanced with warm cinnamon and topped with a luscious honey butter glaze, this baked cornbread is perfect for fall gatherings or comforting meals.
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
- 1/4 cup granulated sugar
Wet Ingredients
- 1 cup mashed cooked sweet potato
- 2 large eggs
- 1/2 cup buttermilk
- 1/4 cup honey
- 1/2 cup unsalted butter (melted and divided)
Instructions
- Preheat Oven and Prepare Pan: Preheat the oven to 375°F (190°C). Lightly grease a 9-inch square baking dish or cast-iron skillet to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, cinnamon, and sugar until evenly combined.
- Combine Wet Ingredients: In another bowl, mix the mashed sweet potato, eggs, buttermilk, honey, and 1/4 cup melted butter until the mixture is smooth and uniform.
- Combine Wet and Dry Ingredients: Add the wet mixture to the dry ingredients and stir just until combined. Be careful not to overmix to keep the texture tender.
- Pour Batter and Bake: Pour the batter into the prepared pan, smoothing the top with a spatula. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
- Prepare Honey Butter Topping: While the cornbread is baking, combine the remaining 1/4 cup melted butter with 1 tablespoon honey to create the topping.
- Apply Topping and Cool: When the cornbread is done, immediately brush the top with the honey butter mixture. Let the cornbread cool slightly in the pan before slicing and serving.
Notes
- This cornbread is delicious served warm with additional honey butter.
- You may substitute whole wheat flour for half of the all-purpose flour for a heartier texture.
- Store leftover cornbread in an airtight container at room temperature for up to 3 days.
