Honey Butter Sweet Potato Cornbread Recipe

If you love the cozy comfort of cornbread but want to elevate it with a little sweet and hearty twist, you’re going to adore this Honey Butter Sweet Potato Cornbread Recipe. The natural sweetness of mashed sweet potatoes blends beautifully with golden cornmeal, creating a moist, tender crumb that’s perfect for any meal—especially during those family dinners or holiday feasts where you want something a bit special.

What really makes this recipe stand out is the luscious honey butter glaze that gets spread on top or served alongside. It’s such a simple addition but brings a rich, melt-in-your-mouth sweetness that pairs perfectly with the earthy flavors of the sweet potato. I’ve made this multiple times, and honestly, once you try it, it becomes hard to go back to regular cornbread.

Ingredients You’ll Need

The ingredients for this recipe are straightforward and work harmoniously to create a cornbread that’s both tender and flavorful. A few tips: pick good-quality cornmeal with a slightly coarse grind for texture and use fresh sweet potatoes for the best natural sweetness.

• Mashed sweet potatoes: Make sure they’re cooked until very soft for the creamiest texture.
• Yellow cornmeal: I prefer stone-ground for a bit more flavor and texture.
• All-purpose flour: Balances the cornmeal and keeps the bread tender.
• Honey (for the cornbread): Adds natural sweetness—raw honey works great here.
• Baking powder: Essential for giving the bread that perfect rise.
• Salt: Enhances all the flavors without being overpowering.
• Eggs: Provides structure and richness.
• Melted butter: Adds moisture and a subtle nutty flavor.
• Buttermilk: Gives a gentle tang and helps the cornbread stay moist.
• Honey (for the honey butter): Use the same honey as in the batter to keep flavors consistent.
• Softened butter (for the honey butter): Whipped until creamy to create a dreamy spread.

Variations

Personally, I love to tweak this Honey Butter Sweet Potato Cornbread Recipe based on the season or my mood. It’s a flexible base, so feel free to get creative and make it your own!

• Spicy Touch: Sometimes I add a pinch of cayenne or cinnamon to the batter for a warming kick—it’s surprisingly yummy!
• Vegan version: Swap eggs for flax eggs and use a plant-based milk with apple cider vinegar instead of buttermilk, and vegan butter for the honey butter.
• Add-ins: Chopped pecans or a handful of dried cranberries mixed in add a lovely textural contrast.
• Maple variation: Replace honey with pure maple syrup in the honey butter for a deeper, more autumnal flavor.

How to Make Honey Butter Sweet Potato Cornbread Recipe

Step 1: Prepping Your Sweet Potatoes and Oven

Start by peeling and boiling your sweet potatoes until they’re fork-tender—about 15-20 minutes. Drain well, then mash them until completely smooth; you don’t want lumps here because the texture really matters in the final cornbread. Meanwhile, go ahead and preheat your oven to 375°F (190°C), and grease an 8-inch square baking dish or a similarly sized cast-iron skillet. A hot skillet is my secret tip for a slightly crispy crust!

Step 2: Mixing the Dry Ingredients

In a large bowl, whisk together the yellow cornmeal, all-purpose flour, baking powder, and salt. This ensures everything is evenly distributed, which helps your cornbread rise perfectly and avoid any salty or bitter pockets.

Step 3: Combining the Wet Ingredients

In another bowl, beat your eggs lightly, then stir in the melted butter, buttermilk, honey, and mashed sweet potatoes. The batter might look a little thick, but that’s exactly how you want it. Mixing these ingredients well is key — don’t overmix because you’ll want to keep the cornbread tender and light.

Step 4: Bringing It All Together and Baking

Pour the wet mixture into the dry ingredients and stir until just combined. A few lumps are totally fine—just no flour streaks. Then, pour the batter into your prepared pan, spreading it evenly. Bake for approximately 30-35 minutes until the top is golden brown and a toothpick inserted comes out clean. Check around the 28-minute mark if your oven tends to run hot.

Step 5: Making the Honey Butter

While the cornbread bakes, whip together the softened butter and honey in a small bowl until creamy and smooth. If you want it softer at serving time, let it sit at room temperature, or refrigerate to keep it firm for spreading later.

Step 6: Serving It Up

Once your cornbread is out of the oven and cooled just enough to handle, slice it up and spread that gorgeous honey butter on top while everything is still warm. Trust me—there’s nothing better than honey butter melting into a warm slice of sweet potato cornbread!

How to Serve Honey Butter Sweet Potato Cornbread Recipe

Garnishes

I usually keep it simple with this recipe because the honey butter already brings so much flavor, but a sprinkle of flaky sea salt on top of the butter can really balance the sweetness nicely. Fresh herbs like thyme or rosemary work well too if you’re aiming for a more savory presentation.

Side Dishes

This Honey Butter Sweet Potato Cornbread Recipe pairs wonderfully with hearty chili, roast chicken, or even a fresh green salad. One autumn, I served it alongside a slow-cooked pork shoulder, and it was an absolute hit—everyone kept asking for the cornbread recipe!

Creative Ways to Present

For holiday gatherings, I like to cut the cornbread into small bite-sized squares and serve them with individual pats of honey butter topped with a tiny sprig of thyme or a drizzle of extra honey. It’s a cute, elegant way to impress guests without much fuss.

Make Ahead and Storage

Storing Leftovers

I store leftover cornbread in an airtight container at room temperature for up to two days, but honestly, it usually doesn’t last that long in my house! If you want to keep it longer, wrap tightly and refrigerate for up to a week.

Freezing

Freezing portions of this sweet potato cornbread works really well. I slice it into individual servings, wrap each in plastic wrap, then place them in a freezer bag. They freeze for up to three months, so you can always have a quick side on hand. Thaw overnight in the fridge for best results.

Reheating

When I reheat leftovers, I wrap slices in foil and warm them in a 350°F oven for about 10-15 minutes. This keeps the cornbread moist and brings back that freshly baked heaven. You can also microwave it briefly, but the oven method preserves the texture better.

FAQs

Final Thoughts

Making this Honey Butter Sweet Potato Cornbread Recipe always brings a little extra joy and warmth to my kitchen. It’s the kind of recipe that feels both special and approachable, perfect for sharing with friends and family or enjoying simply on your own with a cup of tea. I hope you’ll give it a try and fall in love with the cozy sweetness and rich, buttery finish—once you do, it might just become your go-to comfort side!

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