If you’re looking for an irresistibly moist, golden, and just-the-right-amount-of-sweet cornbread, this Honey Butter Sweet Potato Cornbread is about to become your new favorite treat. Imagine the comforting earthiness of sweet potato, the classic hearty warmth of cornmeal, and the luscious drizzle of homemade honey butter on top. Each bite delivers a perfect blend of savory, sweet, and buttery flavors that will light up any table, whether it’s weeknight dinner or your next big holiday spread. Trust me — you’ll be coming back for seconds (and probably thirds) every time you make this!
Ingredients You’ll Need
Every ingredient in this Honey Butter Sweet Potato Cornbread recipe has been picked to create maximum flavor and that signature tender-cakelike crumb. These are all kitchen staples, but each one plays a key role in making this bread a standout, from color and texture to that glorious sweetness in every bite.
- Mashed cooked sweet potato (1 cup): Adds beautiful color, extra moisture, and a gently sweet flavor that makes this cornbread unforgettable.
- Yellow cornmeal (1 cup): The heart and soul of any good cornbread, giving it that unmistakable texture and flavor.
- All-purpose flour (1 cup): Balances the cornmeal for just the right amount of fluffiness and structure.
- Granulated sugar (1/4 cup): Provides a hint of sweetness and an extra tender crumb.
- Baking powder (1 tablespoon): Lifts the batter, ensuring a light, beautifully risen bread.
- Salt (1/2 teaspoon): Rounds out all the flavors and keeps the sweetness from being overwhelming.
- Whole milk (1 cup): Locks in moisture and binds everything together.
- Large eggs (2): Help the bread hold its structure while giving it a rich, custardy bite.
- Unsalted butter, melted (1/4 cup): Makes the cornbread moist and decadent through every bite.
- Honey (1/4 cup): Adds that signature floral sweetness and helps brown the crust just right.
- Unsalted butter, softened (4 tablespoons, for honey butter): Whips up ultra-creamy for a dreamy spread.
- Honey (2 tablespoons, for honey butter): Gives the butter a golden touch and a little sparkle of sweetness.
How to Make Honey Butter Sweet Potato Cornbread
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 400°F (200°C), which is the magic temperature for a perfectly toasted crust. Lightly grease an 8-inch square baking dish or a trusty cast-iron skillet. This little bit of prep work ensures your Honey Butter Sweet Potato Cornbread pops out effortlessly with those coveted crispy edges.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the yellow cornmeal, all-purpose flour, granulated sugar, baking powder, and salt. This step helps distribute the leavening agents evenly so your cornbread rises beautifully. Plus, it prevents any pesky clumps of flour or baking powder in the final bite.
Step 3: Blend the Wet Ingredients
Grab a separate bowl, and whisk together the milk, eggs, melted butter, honey, and mashed sweet potato until everything is gloriously smooth. The sweet potato adds moisture and natural sweetness, making the batter silky and rich at this stage.
Step 4: Combine and Mix (But Don’t Overdo It!)
Pour your wet ingredients right into the bowl of dry ingredients. Using a spatula or wooden spoon, stir until everything is just combined. Be careful not to overmix; you want all the batter just moistened, which is the secret to a tender Honey Butter Sweet Potato Cornbread crumb.
Step 5: Pour, Smooth, and Bake
Spread the batter evenly in your prepared baking dish or skillet. Pop it in the oven and bake for 25 to 30 minutes, or until a toothpick poked into the center comes out clean. The top should be a gorgeous golden brown and your kitchen will be filled with the irresistible scent of sweet potato and honey.
Step 6: Make the Honey Butter
While your cornbread bakes, whip up the honey butter. Simply blend the softened butter and honey together in a small bowl until it’s fluffy and completely smooth — you want it to be effortlessly spreadable and slightly glossy.
Step 7: Cool, Slice, and Serve
Let the cornbread cool slightly, then cut it into generous squares. While it’s still warm, slather on a big spoonful of honey butter and let it melt into every crevice. The combination is absolutely magical, truly the best part of making Honey Butter Sweet Potato Cornbread at home!
How to Serve Honey Butter Sweet Potato Cornbread
Garnishes
For a fancy sprinkle, add a pinch of flaky sea salt or a light dusting of cinnamon or nutmeg right on top of the honey butter. Fresh chopped chives bring a pop of green and a hint of savory surprise, while a drizzle of extra honey makes each bite glisten with warmth. The sky’s the limit for luscious finishing touches on your Honey Butter Sweet Potato Cornbread!
Side Dishes
I love pairing cornbread with hearty soups like chili, creamy tomato bisque, or barbecue pulled pork. It’s perfect alongside slow-cooked collard greens or as a sweet contrast to spicy black beans. This Honey Butter Sweet Potato Cornbread is especially wonderful served with a big salad or roasted root veggies for a cozy meal any night of the week.
Creative Ways to Present
Cut the cornbread into wedges or rustic squares for serving family-style. For parties, slice into bite-sized cubes and skewer with toothpicks, each topped with a dollop of honey butter. Or go picnic-style: wrap up slices in parchment to tuck into lunchboxes or picnic baskets, turning any meal into a special occasion.
Make Ahead and Storage
Storing Leftovers
Store any remaining Honey Butter Sweet Potato Cornbread in an airtight container. It keeps perfectly at room temperature for up to 2 days, or you can refrigerate it for up to 5 days. To keep it extra moist, place a piece of parchment or wax paper between layers. Don’t forget to keep the honey butter separate in a covered bowl in the fridge!
Freezing
This cornbread freezes beautifully. Once cooled, wrap individual pieces or the whole loaf tightly in plastic wrap and then foil. It’ll stay fresh and tasty for up to 2 months. Thaw at room temperature or give it a gentle warm-up when you’re ready to enjoy again.
Reheating
Reheat individual slices in the microwave for 15-20 seconds, or warm larger batches in a 300°F oven for 10-15 minutes wrapped in foil. For best results, top with more honey butter after reheating to restore that just-baked, luscious flavor. Your Honey Butter Sweet Potato Cornbread will taste just as heavenly as the day you made it!
FAQs
Can I use canned sweet potato instead of fresh?
Absolutely! Canned sweet potato purée works well in Honey Butter Sweet Potato Cornbread if you’re short on time or want extra convenience. Just make sure it’s pure sweet potato with no added sugar or flavors for the best results.
Can I make this gluten-free?
Yes, you can swap in a cup-for-cup all-purpose gluten-free flour blend in place of the regular flour. This keeps the texture light and fluffy without sacrificing the classic cornbread feel.
What’s the best way to mash sweet potato for this recipe?
Roast or steam the sweet potatoes until very soft, then use a fork or potato masher to mash them until smooth. You can also use a food processor if you want a super-silky texture in your Honey Butter Sweet Potato Cornbread.
Can I make this in advance for a party?
Definitely! You can bake the cornbread a day ahead, let it cool, and store it covered. Warm it gently before serving and add fresh honey butter just before your guests arrive for the very best experience.
Is the honey butter necessary?
While you can absolutely serve the cornbread plain, the honey butter is what truly sets this Honey Butter Sweet Potato Cornbread apart. It adds a luscious, creamy sweetness you won’t want to skip!
Final Thoughts
If you’re searching for a simple, showstopping bread that’s equal parts comforting and crowd-pleasing, it’s time to bake up a batch of Honey Butter Sweet Potato Cornbread. Every bite is soft, sweet, and a little bit magical. I can’t wait for you to try it and share it with the people you love!
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Honey Butter Sweet Potato Cornbread Recipe
- Total Time: 45 minutes
- Yield: 9 servings 1x
- Diet: Vegetarian
Description
This Honey Butter Sweet Potato Cornbread recipe combines the sweetness of mashed sweet potatoes and honey with the comforting texture of cornbread. Enjoy a slice warm with a generous spread of honey butter for a delightful treat.
Ingredients
Mashed Sweet Potato:
- 1 cup mashed cooked sweet potato
Cornbread:
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup whole milk
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 1/4 cup honey
Honey Butter:
- 4 tablespoons unsalted butter, softened
- 2 tablespoons honey
Instructions
- Preheat the Oven: Preheat the oven to 400°F (200°C) and grease an 8-inch square baking dish or cast-iron skillet.
- Mix Dry Ingredients: In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
- Combine Wet Ingredients: In another bowl, whisk together milk, eggs, melted butter, honey, and mashed sweet potato until smooth.
- Combine Mixtures: Add the wet ingredients to the dry ingredients, stir until just combined (do not overmix).
- Bake: Pour batter into the prepared dish, spread evenly, and bake for 25-30 minutes until a toothpick comes out clean.
- Make Honey Butter: Mix softened butter and honey until fluffy and smooth.
- Serve: Let cornbread cool slightly, then serve warm with honey butter.
Notes
- For extra flavor, add a pinch of cinnamon or nutmeg to the batter.
- Leftover cornbread can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 280
- Sugar: 15g
- Sodium: 230mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg
