If you are looking to brighten up your side dish game, this Honey Butter Sweet Potato Cornbread Recipe is just the cozy, flavorful treat you need. Bursting with the natural sweetness of mashed sweet potatoes and the comforting aroma of cinnamon, every bite wraps you in warmth and homestyle goodness. The honey butter glaze elevates the moist, tender crumb and golden crust into a sublime harmony that’s equally perfect for weeknight dinners or holiday feasts. Once you try this recipe, it’s bound to become a beloved staple you turn to whenever you crave that slightly sweet Southern charm with a modern twist.
Ingredients You’ll Need
Each ingredient in this Honey Butter Sweet Potato Cornbread Recipe plays an important role in creating the perfect balance of flavor, texture, and color. These simple pantry staples come together effortlessly yet deliver a beautifully moist, tender, and subtly sweet bread that’s full of character.
- Mashed sweet potato: About one medium sweet potato offers natural sweetness and moisture for a delightful softness.
- Yellow cornmeal: Adds the classic cornbread texture with a gentle crunch and a lovely golden hue.
- All-purpose flour: Provides structure for a tender crumb that still holds together beautifully.
- Baking powder: Gives the bread a nice lift and lightness without weighing it down.
- Baking soda: Works alongside baking powder to ensure the bread rises perfectly and stays soft.
- Salt: Enhances all the sweet and savory notes, balancing flavors just right.
- Ground cinnamon: Brings a warm, cozy spice that pairs wonderfully with sweet potatoes.
- Unsalted butter (melted): Adds rich flavor and tenderness, crucial for that melt-in-your-mouth texture.
- Honey: Natural sweetness that complements the sweet potato and cinnamon beautifully.
- Large eggs: Bind everything together, contributing to the cornbread’s moist, supple crumb.
- Buttermilk: Adds a slight tang and acidity that brightens the flavors and reacts with leaveners for fluffiness.
How to Make Honey Butter Sweet Potato Cornbread Recipe
Step 1: Prepare Your Baking Dish and Oven
Begin by preheating your oven to 375°F (190°C) to ensure it’s just right for baking your cornbread. Grease an 8×8-inch baking dish or a cast-iron skillet with butter or nonstick spray. This sets the stage for even baking and guarantees your cornbread will release easily once it’s done.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the yellow cornmeal, all-purpose flour, baking powder, baking soda, salt, and ground cinnamon. This blend creates the flavorful base for your Honey Butter Sweet Potato Cornbread Recipe and ensures even distribution of the leavening agents and spices, which makes a big difference in the texture.
Step 3: Combine the Wet Ingredients
In a separate bowl, mix your mashed sweet potato with the melted unsalted butter, honey, eggs, and buttermilk. Whisk these together until the batter is smooth and creamy. The mashed sweet potato adds moisture and sweetness while keeping the bread tender, and the honey mellows the flavors for a perfectly balanced bite.
Step 4: Bring Wet and Dry Ingredients Together
Pour the wet mixture into the dry ingredients and gently fold them together using a spatula or wooden spoon. Stir only until just combined—this prevents overmixing, which can lead to a tough cornbread instead of the melt-in-your-mouth softness we want.
Step 5: Bake to Golden Perfection
Pour the batter into your prepared baking dish, smoothing out the top with the back of a spoon. Place it in the oven and bake for 25 to 30 minutes. You’ll know it’s done when the top turns a beautiful golden brown and a toothpick inserted into the center comes out clean. Allow it to cool slightly before cutting to let those flavors settle.
How to Serve Honey Butter Sweet Potato Cornbread Recipe
Garnishes
Nothing beats the finish of a pat of honey butter melting slowly over warm slices of this cornbread. The honey butter accentuates the natural sweetness of the sweet potato and adds a luscious glossy finish that’s irresistible. You can also sprinkle a tiny pinch of flaky sea salt on top for a contrast that wakes up your taste buds.
Side Dishes
This cornbread pairs beautifully with chili, whether you opt for classic beef, turkey, or even a vegetarian bean chili. It’s equally fabulous served alongside roasted or fried chicken, pulled pork, or a hearty vegetable stew. The sweet, tender crumb is just right to scoop up savory sauces and stews, bringing balance to your meal.
Creative Ways to Present
Try serving the cornbread cut into fun shapes using cookie cutters for a festive touch at gatherings. You can also transform leftovers into cornbread croutons by cubing and toasting them lightly in butter—perfect for salads or soups. Another idea is to layer slices with honey butter and a bit of crispy bacon for a breakfast twist everyone will love.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover Honey Butter Sweet Potato Cornbread Recipe tightly in plastic wrap or store in an airtight container. It will keep well at room temperature for up to two days or in the refrigerator for up to a week, maintaining moisture and flavor.
Freezing
This cornbread freezes beautifully! Wrap individual slices or the whole pan tightly in plastic wrap and then foil before placing in a freezer-safe bag or container. It can be stored for up to three months. Thaw overnight in the fridge before reheating or enjoying at room temperature.
Reheating
Reheat cornbread slices in a warm oven at 300°F (150°C) for about 10 minutes or microwave for 15 to 20 seconds. To revive extra moisture and richness, add a small dollop of honey butter before serving—it’s like bringing your cornbread back to fresh-baked glory.
FAQs
Can I use canned sweet potato instead of fresh?
Yes, you can use canned mashed sweet potatoes if pressed for time. Just be sure to drain any excess liquid and measure one cup to substitute. Using fresh will give a slightly better texture and flavor, though.
What if I don’t have buttermilk?
If you don’t have buttermilk on hand, a simple substitute is to mix 3/4 cup milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes, then use as directed. This mimics the acidity and tang of buttermilk perfectly.
Can this recipe be made gluten-free?
To make it gluten-free, substitute the all-purpose flour with a gluten-free blend that works for baking. Make sure the blend contains xanthan gum or another binder to help the cornbread hold together well.
Is it possible to make this cornbread vegan?
You can try vegan substitutions by using plant-based butter, a flax egg in place of each egg, and a non-dairy buttermilk alternative such as almond milk mixed with lemon juice. Keep in mind this will change texture slightly but still deliver tasty results.
How sweet is this cornbread? Can I adjust the sweetness?
This Honey Butter Sweet Potato Cornbread Recipe has a gentle, natural sweetness from the sweet potatoes and honey. If you prefer it sweeter, feel free to add 1 to 2 extra tablespoons of honey to the batter or drizzle some on top when serving.
Final Thoughts
This Honey Butter Sweet Potato Cornbread Recipe is such a comforting, versatile delight that dances perfectly between sweet and savory. Whether you’re making it for a casual family dinner or a special occasion, the blend of flavors and textures makes every bite memorable. I can’t recommend it enough—once you make it, it just might become your new go-to cornbread for seasons to come!
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: American
- Diet: Vegetarian
Description
Honey Butter Sweet Potato Cornbread is a moist, flavorful Southern-style cornbread made with mashed sweet potatoes and a touch of honey for natural sweetness. This comforting side dish combines the earthiness of sweet potatoes with the rustic texture of cornmeal and a hint of warming cinnamon, baked to golden perfection. Perfect paired with chili, roasted chicken, or enjoyed on its own with honey butter, this recipe is an easy fall baking favorite.
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
Wet Ingredients
- 1 cup mashed sweet potato (about 1 medium)
- 1/2 cup unsalted butter, melted
- 1/3 cup honey
- 2 large eggs
- 3/4 cup buttermilk
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 375°F (190°C) and grease an 8×8-inch baking dish or a cast-iron skillet thoroughly to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the yellow cornmeal, all-purpose flour, baking powder, baking soda, salt, and ground cinnamon until evenly combined.
- Blend Wet Ingredients: In a separate bowl, combine the mashed sweet potato, melted unsalted butter, honey, eggs, and buttermilk. Stir well until the mixture is smooth and homogenous.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients bowl and gently stir until just combined. Avoid overmixing to keep the cornbread tender.
- Transfer Batter and Bake: Pour the batter into the prepared baking dish or skillet, smoothing the top with a spatula. Place in the preheated oven and bake for 25 to 30 minutes until the top is golden brown and a toothpick inserted in the center comes out clean.
- Cool and Serve: Remove from the oven and let the cornbread cool slightly in the pan before slicing and serving. Optionally, serve with honey butter made by whipping softened butter with honey.
Notes
- For a sweeter cornbread, add 1 to 2 extra tablespoons of honey to the batter.
- This cornbread pairs wonderfully with chili, roasted chicken, or can be enjoyed alone with additional honey butter.
- To make honey butter, whip 1/4 cup of softened butter with 1 to 2 tablespoons of honey until fluffy.
