If you’re looking for a comforting side that combines the classic soul of cornbread with a modern, sweet twist, Honey Butter Sweet Potato Cornbread is the irresistible answer. This recipe blends fluffy mashed sweet potato and a hint of warming cinnamon with golden cornmeal, then finishes each square with a lush honey butter glaze. It’s incredibly moist, has a beautifully vibrant hue, and delivers just the right balance of sweetness and hearty Southern flavor. Whether you’re serving it alongside chili, fried chicken, or simply enjoying a warm slice with a pat of extra butter, Honey Butter Sweet Potato Cornbread brings a rich, homey touch to any table.
Ingredients You’ll Need
Simple pantry staples and a few star ingredients come together to create magic in this recipe. Each component is thoughtfully chosen to craft the perfect crumb, flavor, and gorgeous sunset-orange color that defines Honey Butter Sweet Potato Cornbread.
- Mashed Cooked Sweet Potato (1 cup): This is the secret to super-moist texture and natural sweetness, plus a vibrant color.
- Yellow Cornmeal (1 cup): Brings that classic, slightly gritty cornbread bite and golden hue.
- All-Purpose Flour (1 cup): Adds lightness and structure for slices that hold together beautifully.
- Baking Powder (1 tablespoon): Gives the rise needed for a fluffy, tender crumb.
- Baking Soda (1/2 teaspoon): Helps activate the buttermilk, making each bite airy yet moist.
- Salt (1/2 teaspoon): Just enough to balance the flavors and make the sweetness pop.
- Ground Cinnamon (1/2 teaspoon): A gentle spice that works wonders with sweet potato and honey.
- Granulated Sugar (1/4 cup): For a touch more sweetness without overpowering.
- Large Eggs (2): These help bind everything together and add to the cornbread’s richness.
- Buttermilk (1/2 cup): Keeps the crumb tender and brings a subtle tang for balance.
- Honey (1/4 cup, plus 1 tablespoon for topping): The heart of the recipe’s sweet, floral warmth.
- Unsalted Butter (1/2 cup, melted and divided): Half goes in the batter for buttery flavor, half is brushed on top for that craveable honey butter finish.
How to Make Honey Butter Sweet Potato Cornbread
Step 1: Prep and Preheat
Before you get mixing, preheat your oven to 375°F (190°C) and lightly grease a 9-inch square baking dish or reliable cast-iron skillet. The hot oven and prepared pan ensure the cornbread bakes evenly and releases beautifully for serving.
Step 2: Whisk the Dry Ingredients
In a large mixing bowl, combine the cornmeal, all-purpose flour, baking powder, baking soda, salt, cinnamon, and granulated sugar. Whisking everything together at this stage means each bite of Honey Butter Sweet Potato Cornbread will be perfectly seasoned and blissfully tender – no dry patches or clumps!
Step 3: Mix Up the Wet Ingredients
Grab a second bowl and gently whisk together the mashed sweet potato, eggs, buttermilk, honey, and half (1/4 cup) of the melted butter. Aim for a silky, well-blended mixture – this step is where the gorgeous texture and flavor are born.
Step 4: Combine and Pour
Gently fold the wet ingredients into the bowl of dry ingredients, stirring just until everything is combined. Be careful not to overmix; a few streaks are okay. This keeps the cornbread light, with a tender crumb. Pour the thick batter into your prepared pan and smooth the top with a spatula.
Step 5: Bake to Perfection
Bake for 25 to 30 minutes, or until the top is a rich gold and a toothpick inserted into the center comes out clean. Meanwhile, stir the remaining 1/4 cup of melted butter with 1 tablespoon honey to create the dreamy topping. As soon as your Honey Butter Sweet Potato Cornbread emerges from the oven, brush this sweet glaze all over the sizzling, fragrant top. Let it cool slightly before slicing and devouring.
How to Serve Honey Butter Sweet Potato Cornbread
Garnishes
A generous drizzle of extra honey, a sprinkle of flaky sea salt, or even a dusting of ground cinnamon bring a gorgeous finish to each slice. For special occasions, a pat of whipped honey butter on a warm piece really sends this cornbread over the edge.
Side Dishes
Honey Butter Sweet Potato Cornbread is the ultimate companion for bold, hearty mains like barbecue, chili, or roasted vegetables. It’s also delicious with a crisp coleslaw or alongside a bowl of spicy soup for a sweet-meets-savory duet.
Creative Ways to Present
Try cutting the cornbread into mini squares for party platters or bake the batter in muffin tins for easy hand-held servings. Layer sliced cornbread in jars with whipped cream and fruit for an unexpected dessert trifle, or pan-toast leftovers for a new brunch favorite.
Make Ahead and Storage
Storing Leftovers
To keep your Honey Butter Sweet Potato Cornbread moist and fresh, store leftover pieces in an airtight container at room temperature for up to 3 days. If your kitchen runs warm, pop the container in the fridge to extend freshness by a day or two.
Freezing
This cornbread freezes beautifully! Cut leftovers into squares, wrap them individually in plastic wrap, and store in a freezer-safe bag or container. They’ll keep for up to 2 months—all ready for whenever that cornbread craving hits.
Reheating
Warm a slice or two in the microwave for 10–15 seconds for that just-baked tenderness, or reheat in a low oven (about 300°F) for 5–8 minutes. For the full effect, brush with a little extra honey butter before serving.
FAQs
Can I use canned sweet potato instead of fresh?
Absolutely! Just be sure to use plain canned sweet potato without any added sugar or spices, and mash it well for a smooth, creamy consistency.
What’s the best way to get sweet potatoes perfectly mashed?
Bake or steam your sweet potatoes until fork-tender, then peel and mash them until completely smooth. A potato ricer or food processor can help eliminate any lumps for the silkiest texture in your Honey Butter Sweet Potato Cornbread.
Can I make this cornbread gluten-free?
Yes! Try swapping the all-purpose flour for your favorite 1:1 gluten-free baking blend. The texture might be a bit softer, but the flavor will still shine through.
Is there a substitute for buttermilk?
If you’re out of buttermilk, mix 1/2 cup milk with 1 1/2 teaspoons vinegar or lemon juice. Let it sit for 5 minutes to thicken before using in the recipe.
Can I double the recipe for a crowd?
Definitely! Double all ingredients and bake the batter in a 9×13-inch pan. The bake time will be similar, but keep a close eye and check for doneness with a toothpick.
Final Thoughts
If you’re ready to wow your family or guests with something that feels both nostalgic and new, this Honey Butter Sweet Potato Cornbread delivers every time. Give it a try and see just how quickly it disappears from the table—you may want to bake a second batch!
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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
- Diet: Vegetarian
Description
Indulge in the rich, comforting flavors of this Honey Butter Sweet Potato Cornbread. The sweet potato adds a moist and slightly sweet element, while the honey butter topping elevates it to a whole new level of deliciousness.
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 the oven: Preheat the oven to 375°F (190°C) and grease a 9-inch baking dish or skillet.
- Combine dry ingredients: In a bowl, mix cornmeal, flour, baking powder, baking soda, salt, cinnamon, and sugar.
- Prepare wet ingredients: In another bowl, combine sweet potato, eggs, buttermilk, honey, and 1/4 cup melted butter.
- Combine wet and dry ingredients: Mix wet ingredients into dry until just combined. Pour into pan.
- Bake: Bake for 25–30 minutes until a toothpick comes out clean.
- Make honey butter: Mix remaining melted butter with honey for topping.
- Finish: Brush honey butter on cornbread when it’s out of the oven. Cool slightly before serving.
Notes
- This cornbread is best served warm with extra honey butter.
- Substitute half the all-purpose flour with whole wheat for a heartier texture.
- Leftovers can be stored in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 square
- Calories: 250
- Sugar: 11g
- Sodium: 260mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
