Honey Butter Sweet Potato Cornbread Recipe

Honey Butter Sweet Potato Cornbread is a dream come true for anyone who loves their cornbread just a little bit sweet, ultra-moist, and bursting with warm, comforting flavors. The magic here is in the sweet potato: it lends a gorgeous golden hue and irresistible moisture, while rich honey butter slathered on top takes every bite straight to cozy-ville. Whether you serve it as the star of your dinner table or as a delightful side, this cornbread always gets rave reviews and disappears in a flash!

Ingredients You’ll Need

The ingredient list for Honey Butter Sweet Potato Cornbread is refreshingly straightforward, and every component plays its part. From creamy mashed sweet potatoes to golden honey, each item brings character, texture, and flavor to this beloved bread.

• Mashed Sweet Potatoes: Bring tenderness, gorgeous color, and natural sweetness; bake or microwave a medium sweet potato and mash until silky smooth.
• Cornmeal: The heart of any classic cornbread, it supplies rustic flavor and that unmistakable crumbly texture.
• All-Purpose Flour: Offers structure and helps create a light, airy interior when combined with cornmeal.
• Granulated Sugar: Enhances the sweetness just enough to highlight the honey and sweet potato flavors.
• Baking Powder: Fluffs everything up for a tender, cake-like rise.
• Salt: Balances sweetness and intensifies the other flavors; just a touch makes a world of difference.
• Buttermilk (or regular milk): Lends creaminess and a slight tang; if using buttermilk, the flavor is even richer.
• Unsalted Butter (melted): Provides rich, buttery notes throughout the cornbread.
• Large Eggs: Bind everything together and add extra moisture for a cohesive, fluffy loaf.
• Honey: Naturally sweetens and pairs beautifully with the sweet potatoes; the flavor is pure sunshine.
• Softened Unsalted Butter (for honey butter): The base for that dreamy, slatherable topping.
• Honey (for honey butter): Swirled into the butter, it creates a sweet, golden spread to dollop on every slice.
• Salt (for honey butter, optional): Just a pinch can make the honey butter even more luxurious and craveable.

How to Make Honey Butter Sweet Potato Cornbread

Step 1: Preheat and Prep

Start by preheating your oven to 375°F (190°C). For best results, grease an 8-inch square baking dish or, for extra crunch on the edges, reach for your favorite cast-iron skillet. This little bit of prep ensures nothing sticks and gives your cornbread that golden, irresistible crust.

Step 2: Prepare the Sweet Potato

If you haven’t already, cook your sweet potato until it’s fork-tender—microwaving works fast, but roasting brings out even more sweetness. Once cool enough to handle, peel it and mash until there are no lumps and it’s velvety smooth. Let it cool slightly before adding it to the batter.

Step 3: Mix the Dry Ingredients

In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt. This well-mixed base ensures that leavening is even and every bite gets just the right balance of sweetness and salt.

Step 4: Combine the Wet Ingredients

In a separate bowl, whisk the mashed sweet potatoes with buttermilk, melted butter, eggs, and honey. Mixing these together helps distribute the sweet potato and honey, so the flavor shines through the whole loaf.

Step 5: Bring It All Together

Pour the sweet potato mixture into the bowl of dry ingredients. Gently fold everything together until just combined—don’t overmix! You want to keep things light and tender, not tough. Some lumps are perfectly fine.

Step 6: Bake the Cornbread

Spread the batter evenly in your prepared dish or skillet. Slide it into the oven and bake for 25-30 minutes. Your kitchen will fill with the most incredible aroma! You’ll know it’s done when a toothpick inserted in the center comes out clean or with just a few crumbs clinging to it.

Step 7: Whip Up the Honey Butter

While the cornbread bakes, blend the softened butter, honey, and a pinch of salt (if using) until it’s billowy and creamy. This luscious spread is what really transforms the Honey Butter Sweet Potato Cornbread into an unforgettable treat.

Step 8: Cool and Serve

When it emerges golden and fragrant from the oven, let your cornbread cool just slightly—those who can’t resist sneaking a warm corner are in good company! Serve generous slices with a dollop of honey butter and watch it melt into every crumb.

How to Serve Honey Butter Sweet Potato Cornbread

Garnishes

For a pop of color and a touch of extra fun, try sprinkling on some flaky sea salt, a light dusting of cinnamon, or a few fresh thyme leaves. A drizzle of extra honey or even a scatter of toasted pecans can make each slice of Honey Butter Sweet Potato Cornbread feel restaurant-worthy.

Side Dishes

This cornbread makes the perfect companion to hearty chilis, simple roasted chicken, or a big green salad. It’s also fantastic at brunch set alongside crispy bacon, scrambled eggs, or a cozy vegetable soup. The subtly sweet flavor plays well with both savory and spicy dishes, so don’t be afraid to mix things up!

Creative Ways to Present

If you’re looking to wow your guests, bake the batter in muffin tins for adorable single-serve rounds, or slice cooled cornbread into cubes for dipping into warm soups and stews. For a Southern-inspired treat, serve with fried chicken and let everyone swipe slices through pools of honey butter. Presentation can be as simple or as festive as you like—this cornbread is always the star.

Make Ahead and Storage

Storing Leftovers

To keep your Honey Butter Sweet Potato Cornbread fresh, store any leftovers tightly covered at room temperature for up to two days. If you want to enjoy it a little longer, simply pop it in the fridge, where it will stay moist and tender for up to five days.

Freezing

This cornbread freezes like a dream! Once completely cooled, wrap individual slices or the whole loaf tightly in plastic wrap and aluminum foil. For maximum freshness, freeze for up to three months. Be sure to label the package so you remember the deliciousness that’s waiting for you!

Reheating

To reheat, warm slices in the microwave for about 20 seconds or until just heated through. For that just-baked nostalgia, pop them in a 325°F oven for about 10 minutes. Don’t forget to slather on extra honey butter for the ultimate comforting bite!

FAQs

Can I use canned sweet potatoes for this recipe?

Absolutely! If you’re in a hurry, canned sweet potatoes (drained and mashed) will work well. Just be sure they’re unsweetened and adjust the sugar in the recipe if needed to account for any added sweetness.

Can I make Honey Butter Sweet Potato Cornbread gluten-free?

Yes, you can swap the all-purpose flour for a 1:1 gluten-free flour blend. The texture may be slightly different, but you’ll still get that moist, flavorful result everyone loves.

How can I make this recipe dairy-free?

For a dairy-free version, substitute the milk with any unsweetened plant-based milk (like almond or oat), use vegan butter or coconut oil, and make sure your honey butter spread uses a plant-based butter. The cornbread will stay moist and delicious!

Can I add mix-ins like corn or cheese?

Definitely! A handful of fresh or thawed frozen corn kernels is delicious, or fold in some shredded cheddar for a cheesy twist. Just don’t go overboard—about ½ cup of add-ins keeps the batter from becoming too heavy.

What’s the best way to reheat and serve leftovers?

Leftovers are best enjoyed slightly warm. Pop slices in a low oven or microwave until just heated through, then add that essential dollop of honey butter—you’ll be back to freshly baked bliss in moments.

Final Thoughts

If you’ve never tried Honey Butter Sweet Potato Cornbread before, you’re truly in for a treat with every bite. This is one of those recipes that makes people say “wow” and reach for seconds, so don’t hesitate to bake up a batch and share the joy. Give it a try, and let this golden, honey-kissed bread become a new favorite in your kitchen, too!

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