If you’re looking for a comforting, flavorful treat that perfectly balances sweet and savory, this Honey Butter Sweet Potato Cornbread Recipe is going to be your new go-to. The tender crumb of cornbread infused with naturally sweet mashed sweet potatoes, paired with the luscious honey butter spread, creates a mouthwatering harmony that’s hard to resist. Whether you’re serving it alongside a hearty meal or enjoying it as a snack, this cornbread hits all the right notes with its moist texture, golden color, and hint of cinnamon warmth. Let me walk you through making this absolute crowd-pleaser that feels like a warm hug on a plate.
Ingredients You’ll Need
Ingredients You’ll Need
These ingredients are lovingly simple but essential, each bringing something unique to the table—from creamy mashed sweet potatoes that add moisture and natural sweetness, to cornmeal which provides that classic cornbread texture and bite. The honey and butter work their magic, enhancing flavor and creating a silky finish.
- Mashed sweet potatoes: About 1 medium sweet potato cooked and mashed, lending moistness and vibrant color.
- Cornmeal: Provides the signature texture and slightly nutty flavor that defines cornbread.
- All-purpose flour: Helps give structure and tenderness to the bread.
- Granulated sugar: Adds gentle sweetness and helps with browning.
- Baking powder: The leavening agent that makes your cornbread light and fluffy.
- Salt: Balances flavors and enhances sweetness.
- Cinnamon (optional): Adds a subtle warm spice that complements the sweet potatoes beautifully.
- Large eggs: Bind everything together and contribute to a tender crumb.
- Milk: Adds moisture and richness.
- Melted butter: Brings a deep, buttery flavor and keeps the crumb moist.
- Honey: A natural sweetener that enriches the batter with floral notes.
- Unsalted butter, softened: For mixing into the honey butter spread, giving a creamy finish.
- Additional honey: Combined with butter to create the signature honey butter topping.
- Pinch of cinnamon (optional): Sprinkled into the honey butter to echo the warm spices inside the bread.
How to Make Honey Butter Sweet Potato Cornbread Recipe
Step 1: Prepare Your Oven and Pan
First things first, preheat your oven to 375°F (190°C). This ensures even baking right from the start. Then, grease an 8×8-inch baking pan or line it with parchment paper. This little prep step helps your cornbread come out clean and makes serving a breeze.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the cornmeal, all-purpose flour, sugar, baking powder, salt, and cinnamon if you’re using it. This blend not only forms the base of your cornbread but also incorporates the delicate spice that enhances the sweet potato’s flavor.
Step 3: Combine the Wet Ingredients
In a separate bowl, beat the mashed sweet potato with eggs, milk, melted butter, and honey until everything is smooth and well incorporated. This step is the secret to your cornbread’s moist texture and naturally sweet undertones.
Step 4: Bring It All Together
Pour the wet mixture into the dry ingredients and gently stir until just combined. It’s important to avoid overmixing here to keep the cornbread tender and prevent it from becoming tough. A few lumps are totally okay!
Step 5: Bake to Perfection
Pour your batter into the prepared pan and slide it into the oven. Bake for 25 to 30 minutes until the top is golden and a toothpick inserted in the center comes out clean. The aroma during baking will already have you eager to taste this delicious creation.
Step 6: Prepare the Honey Butter
While the cornbread is baking, mix the softened unsalted butter with 2 tablespoons of honey and a pinch of cinnamon in a small bowl. Blend until it’s smooth and creamy—this honey butter spread is what takes this cornbread from good to unforgettable.
Step 7: Cool Slightly and Serve
Once out of the oven, give the cornbread a few minutes to cool so it sets nicely. Then generously spread it with your homemade honey butter. Cut into squares and get ready for a warm, comforting bite of heaven.
How to Serve Honey Butter Sweet Potato Cornbread Recipe
Garnishes
Drizzle a little extra honey on top or sprinkle some freshly chopped herbs like rosemary or thyme for a fresh twist that contrasts the sweetness beautifully. A light dusting of cinnamon or a few toasted pecans can also bring delightful textures and flavors to your presentation.
Side Dishes
This cornbread pairs wonderfully with a variety of dishes—from rich, savory chili or stews to lighter summer salads and grilled vegetables. Its naturally sweet flavor complements bold spices and smoky dishes, making it a versatile side for many meals.
Creative Ways to Present
Try serving the cornbread warm in a rustic wooden bowl lined with a cloth napkin for a cozy, homey feel. You can also cut it into smaller bite-sized pieces for parties or serve alongside a honey butter glazed roasted chicken for an impressive dinner spread. The options are endless and endlessly delicious.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover Honey Butter Sweet Potato Cornbread tightly in plastic wrap or store in an airtight container. It will keep fresh on the countertop for up to two days, or in the refrigerator for about a week without losing its moist texture.
Freezing
If you want to enjoy this treat later, you can freeze the cornbread. Wrap individual pieces in plastic wrap and then place them in a freezer-safe bag. It will stay good for up to three months and thaw quickly at room temperature or in the fridge overnight.
Reheating
Reheat your frozen or refrigerated cornbread by warming it in a preheated oven at 350°F (175°C) for about 10 minutes. This method keeps the outside crisp while reviving the soft, tender inside. Adding a fresh swipe of honey butter after warming is an absolute must!
FAQs
Can I use canned sweet potatoes instead of fresh?
Absolutely! Canned sweet potatoes can be a convenient shortcut. Just make sure they are mashed well and drained if necessary to avoid adding too much moisture to the batter.
Is this recipe gluten-free?
This Honey Butter Sweet Potato Cornbread Recipe uses all-purpose flour, which contains gluten. For a gluten-free version, try substituting with a gluten-free all-purpose flour blend, but keep in mind the texture may change slightly.
Can I substitute the honey with maple syrup?
Yes, maple syrup can be used in place of honey for a different but equally delicious flavor profile. It will add a subtle maple sweetness that pairs nicely with the sweet potatoes.
What is the best way to store the honey butter?
Store the honey butter in a small airtight container in the refrigerator. When ready to use again, let it soften at room temperature or give it a quick stir to regain a creamy consistency.
Can I add nuts or dried fruit to the cornbread?
Definitely! Chopped pecans, walnuts, or dried cranberries make fantastic additions that add texture and extra bursts of flavor. Just fold them gently into the batter before baking.
Final Thoughts
This Honey Butter Sweet Potato Cornbread Recipe is a warm, welcoming slice of comfort food that’s perfect for any season. Its delicate sweetness, moist crumb, and luscious honey butter topping make it a real crowd-pleaser that you’ll want to bake again and again. I encourage you to try it out, share it with friends and family, and watch how quickly it becomes a beloved classic at your table!
Print
Honey Butter Sweet Potato Cornbread Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 9 servings
- Category: Baking
- Method: Baking
- Cuisine: American
Description
This Honey Butter Sweet Potato Cornbread is a moist and flavorful twist on classic cornbread, featuring the natural sweetness of mashed sweet potatoes and a luscious honey butter spread. Perfect for a comforting side dish or a sweet snack, this recipe combines cornmeal and flour with warm spices and a touch of honey for a delightful treat.
Ingredients
Cornbread
- 1 cup mashed sweet potatoes (about 1 medium sweet potato, cooked and mashed)
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon (optional)
- 2 large eggs
- 1/2 cup milk
- 1/4 cup melted butter
- 1/4 cup honey
Honey Butter
- 1/4 cup unsalted butter, softened
- 2 tablespoons honey
- Pinch of cinnamon (optional)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Grease an 8×8-inch baking pan or line it with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together cornmeal, all-purpose flour, granulated sugar, baking powder, salt, and cinnamon if using. Make sure these ingredients are well combined to ensure even flavor and texture.
- Mix Wet Ingredients: In a separate bowl, whisk together the mashed sweet potatoes, eggs, milk, melted butter, and honey until smooth and fully incorporated.
- Combine Mixtures: Pour the wet ingredients into the bowl with the dry ingredients and stir gently until just combined. Avoid overmixing to keep the cornbread tender.
- Bake: Pour the batter into the prepared baking pan. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. This ensures the cornbread is fully cooked without being dry.
- Prepare Honey Butter: While the cornbread is baking, mix the softened unsalted butter, honey, and a pinch of cinnamon in a small bowl until smooth and creamy for a delicious topping.
- Cool and Serve: Let the cornbread cool slightly in the pan before spreading the honey butter over the warm cornbread. Cut into squares and serve warm for the best taste and texture.
Notes
- Make sure to not overmix the batter to keep the cornbread moist and fluffy.
- Use fresh sweet potatoes and cook them until very soft for the best texture and sweetness.
- The honey butter can be adjusted with more or less honey based on your preference.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Reheat gently in the microwave or oven before serving to refresh the honey butter’s creamy texture.
