If you’re looking for a comforting, slightly sweet, and utterly delicious treat, this Honey Butter Sweet Potato Cornbread Recipe will win your heart from the very first bite. It’s a beautiful twist on classic cornbread, incorporating the natural sweetness and creamy texture of mashed sweet potatoes, combined with a golden honey butter glaze that feels like a warm hug on a cool day. Perfectly moist with just the right crumb, this cornbread feels special enough for holidays yet easy enough for weeknight dinners.
Ingredients You’ll Need
Gathering the right ingredients is half the fun, and this Honey Butter Sweet Potato Cornbread Recipe calls for pantry staples that come together to create wonderful flavor and texture. Each element plays a special role, whether it’s the sweetness from honey, the earthy warmth of sweet potatoes, or the tender crumb from buttermilk.
- 1 cup mashed cooked sweet potato: The star ingredient adding moisture, sweetness, and a gorgeous orange hue.
- 1 cup cornmeal: Provides the essential cornbread texture with a bit of grainy crunch.
- 1 cup all-purpose flour: Balances the cornmeal to create structure and softness.
- 1/2 cup granulated sugar: Adds a touch of sweetness without overpowering.
- 1 tablespoon baking powder: Gives the cornbread its lovely rise and fluffiness.
- 1/2 teaspoon baking soda: Works alongside the baking powder to lighten the crumb.
- 1/2 teaspoon salt: Enhances all the flavors and balances the sweetness.
- 2 large eggs: Bind the ingredients and add richness.
- 1 cup buttermilk: Brings moisture and a slight tang that complements the sweet potato.
- 1/4 cup unsalted butter, melted and cooled: Adds silkiness to the batter.
- 1/4 cup honey: Offers natural sweetness and depth of flavor.
- 1 teaspoon vanilla extract: Gives a warm, fragrant note that elevates the taste.
- 2 tablespoons unsalted butter (for the honey butter topping): Creates the luscious glaze when mixed with honey.
- 2 tablespoons honey (for the honey butter topping): Blends with butter for that signature sweet finish.
How to Make Honey Butter Sweet Potato Cornbread Recipe
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to a cozy 375 degrees Fahrenheit (190 degrees Celsius). Grease a 9-inch square baking pan or line it with parchment paper to make lifting your cornbread out later super simple. This little prep step helps ensure your cornbread will bake evenly and release easily.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together your cornmeal, all-purpose flour, sugar, baking powder, baking soda, and salt. Combining these ingredients well upfront helps create a balanced base and ensures every bite is flavorful with no clumps.
Step 3: Combine the Wet Ingredients
In another bowl, blend together your mashed sweet potato, eggs, buttermilk, melted butter, honey, and vanilla extract. This mixture should become smooth and beautifully fragrant, bringing that signature sweet and creamy feel to your batter.
Step 4: Bring It All Together
Pour the wet ingredients into the dry mix and gently stir until just combined. Be careful not to overmix here; you want to keep the crumb tender and light, not tough. This is where your Honey Butter Sweet Potato Cornbread Recipe really starts to come alive.
Step 5: Transfer and Bake
Pour your batter into the prepared pan, smoothing out the surface with a spatula. Pop it in the oven and bake for about 25 to 30 minutes. You’ll know it’s done when the top turns a gorgeous golden brown and a toothpick poked in the center comes out clean.
Step 6: Make the Honey Butter Topping
While the cornbread is baking, melt the 2 tablespoons of butter and mix in 2 tablespoons of honey until silky and smooth. This simple, sweet butter topping adds a delicious finishing touch that brings extra shine and flavor.
Step 7: Brush and Cool
Once your cornbread emerges from the oven, let it cool in the pan for about 10 minutes. While it’s still warm, brush the honey butter mixture generously across the top for a glossy, sweet glaze that’s just irresistible.
Step 8: Slice and Serve
Cut the cornbread into squares and serve it warm to truly enjoy the soft, moist texture and sweet honey butter finish. This step is pure joy, as the aromas fill your kitchen and your guests dig in eagerly.
How to Serve Honey Butter Sweet Potato Cornbread Recipe
Garnishes
A sprinkle of chopped pecans or a dusting of cinnamon over the honey butter topping adds a delightful crunch and an aromatic touch that perfectly complements the sweet potato flavor. Fresh herbs like rosemary can be an adventurous pairing if you want a herbaceous twist.
Side Dishes
This cornbread pairs wonderfully with hearty soups, smoky barbecue, or savory chilis. The natural sweetness brings balance to spicy or tangy mains, making it a versatile side dish that brings warmth and comfort to every meal.
Creative Ways to Present
For brunch or a festive spread, try serving the Honey Butter Sweet Potato Cornbread Recipe with whipped honey butter or cream cheese frosting on the side for guests to spread. You can also cut it into mini squares or triangles for bite-sized appetizers or sliders.
Make Ahead and Storage
Storing Leftovers
Wrap leftover cornbread tightly in plastic wrap or store in an airtight container at room temperature for up to two days. Keeping it sealed preserves moisture and deliciousness so it stays fresh and tasty.
Freezing
This recipe freezes beautifully! Wrap individual squares in plastic wrap and place them in a freezer-safe bag or container. They’ll keep well for up to three months, making it easy to enjoy this treat anytime you want without baking fresh each time.
Reheating
To bring back that freshly baked feel, reheat cornbread slices in the oven at 350 degrees Fahrenheit for about 10 minutes or until warmed through. You can also microwave for short bursts if you’re in a hurry, but the oven better preserves that crisp, golden top.
FAQs
Can I use regular potatoes instead of sweet potatoes?
While regular potatoes can work, they won’t provide the same natural sweetness and creamy texture that sweet potatoes add. The Honey Butter Sweet Potato Cornbread Recipe truly shines because of that sweet potato flavor.
Is there a vegan alternative to this recipe?
You can substitute eggs with flax eggs and use plant-based milk with apple cider vinegar instead of buttermilk, and vegan butter for the honey butter topping. Keep in mind, the texture will vary slightly but the flavor will still be delightful.
Can I make this cornbread gluten-free?
Yes! Replace the all-purpose flour with a gluten-free flour blend that can substitute 1:1 in baking. Make sure your baking powder and other ingredients are gluten-free as well.
What if I don’t have buttermilk? Can I substitute?
Absolutely! Mix 1 cup of regular milk with 1 tablespoon of lemon juice or white vinegar, let it sit for 5 minutes, and use it as a buttermilk substitute for this recipe.
How do I know when the cornbread is done baking?
Look for a golden brown top and edges pulling slightly away from the pan. The most reliable test is to insert a toothpick in the center—it should come out clean or with just a few moist crumbs attached.
Final Thoughts
This Honey Butter Sweet Potato Cornbread Recipe is one of those dishes that feels like a warm embrace, perfect for family dinners, special occasions, or whenever you need a little comfort food magic. Its balance of sweet and savory, along with that luscious honey butter finish, is sure to make it a favorite you’ll go back to again and again. Give it a try and watch how it brings smiles to your table!
Print
Honey Butter Sweet Potato Cornbread Recipe
- Prep Time: 0h 15m
- Cook Time: 0h 30m
- Total Time: 0h 45m
- Yield: 9 servings (one 9-inch square pan, cut into 9 squares)
- Category: Side Dish
- Method: Baking
- Cuisine: American Southern
Description
This Honey Butter Sweet Potato Cornbread is a moist and flavorful twist on classic cornbread, combining the natural sweetness of mashed sweet potatoes with the rich, golden notes of honey and butter. Perfect for a comforting side dish or a delightful snack, this cornbread is baked to a golden brown and finished with a luscious honey butter topping that melts into every warm slice.
Ingredients
Dry Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup mashed cooked sweet potato
- 2 large eggs
- 1 cup buttermilk
- 1/4 cup unsalted butter, melted and cooled
- 1/4 cup honey
- 1 teaspoon vanilla extract
Honey Butter Topping
- 2 tablespoons unsalted butter
- 2 tablespoons honey
Instructions
- Preheat and prepare pan: Preheat your oven to 375°F (190°C). Grease a 9-inch square baking pan or line it with parchment paper for easy removal.
- Mix dry ingredients: In a large mixing bowl, whisk together the cornmeal, all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.
- Combine wet ingredients: In another bowl, mix the mashed sweet potato, eggs, buttermilk, melted and cooled butter, honey, and vanilla extract until smooth and thoroughly combined.
- Combine wet and dry: Pour the wet ingredients into the dry ingredients. Stir gently just until combined, being careful not to overmix to maintain a tender cornbread texture.
- Transfer batter: Pour the batter into the prepared baking pan and smooth the top with a spatula for even baking.
- Bake the cornbread: Bake in the preheated oven for 25-30 minutes, or until the cornbread is golden brown on top and a toothpick inserted into the center comes out clean.
- Prepare honey butter topping: While baking, melt 2 tablespoons of unsalted butter and mix it with 2 tablespoons of honey to create a smooth honey butter glaze.
- Cool and glaze: When the cornbread is done, remove it from the oven and let it cool in the pan for about 10 minutes. While still warm, brush the honey butter mixture evenly over the top to infuse it with sweetness and moisture.
- Serve: Slice the cornbread into squares and serve warm for the best flavor and texture experience.
Notes
- Use freshly mashed sweet potatoes for best flavor; canned sweet potatoes can be used but may alter texture.
- If you prefer a lighter sweetness, reduce the granulated sugar slightly.
- Be careful not to overmix the batter to keep the cornbread tender and moist.
- For a gluten-free option, substitute all-purpose flour with a gluten-free flour blend.
- Honey butter topping adds moisture and a sweet finish, but can be omitted for a simpler cornbread.
