If you’re in the mood for a cozy, comforting treat that brings together wholesome ingredients and a touch of sweet indulgence, you have to try this Honey Butter Sweet Potato Cornbread Recipe. It’s the perfect blend of tender, moist cornbread infused with the natural sweetness of mashed sweet potatoes and topped with a luscious honey butter that melts right in your mouth. Whether you’re serving it as a side for a holiday feast or enjoying it as a snack with a cup of tea, this recipe promises warmth and happiness in every bite.
Ingredients You’ll Need
The magic behind this Honey Butter Sweet Potato Cornbread Recipe lies in its simple, pantry-friendly ingredients that together create a delightful balance of flavors and textures. Each component plays an essential role, from the creamy mashed sweet potato adding moisture and natural sweetness to the cornmeal providing the classic cornbread bite and crumb.
- Mashed sweet potatoes: Use about 1 cup of cooked and mashed sweet potato for moisture, sweetness, and vibrant color.
- Cornmeal: One cup brings the signature grainy texture essential in cornbread.
- All-purpose flour: A cup helps give structure and tenderness to the bread.
- Granulated sugar: Half a cup enhances sweetness to complement the honey and sweet potato.
- Baking powder: One tablespoon ensures the bread rises light and fluffy.
- Salt: Half a teaspoon to balance flavors and elevate sweetness.
- Cinnamon (optional): Half a teaspoon adds a warm spice note that pairs beautifully with the sweet potato.
- Eggs: Two large eggs for binding and richness.
- Milk: Half a cup adds moisture to create a tender crumb.
- Melted butter: A quarter cup brings richness and helps keep the bread moist.
- Honey: A quarter cup folded into the batter amps up the natural sweetness.
- Unsalted butter, softened: Quarter cup mixed with honey for that decadent honey butter topping.
- Extra honey and cinnamon (optional): Two tablespoons honey and a pinch of cinnamon to swirl into the honey butter for added flavor.
How to Make Honey Butter Sweet Potato Cornbread Recipe
Step 1: Prepare your oven and pan
Kick things off by preheating your oven to 375°F (190°C). Grease an 8×8-inch baking pan or line it with parchment paper to ensure your cornbread won’t stick and will come out in perfect squares.
Step 2: Mix the dry ingredients
In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, salt, and optional cinnamon. This step is key to evenly distributing your leavening agents and spices so every bite tastes just right.
Step 3: Combine the wet ingredients
In a separate bowl, blend the mashed sweet potato, eggs, milk, melted butter, and honey until smooth and velvety. This mixture brings richness and sweetness with every spoonful.
Step 4: Bring it all together
Pour the wet ingredients into the dry and gently fold together until just combined. It’s important not to overmix here to keep your cornbread light and tender; a few lumps are totally okay!
Step 5: Bake until golden
Transfer the batter to your prepared pan and bake for 25 to 30 minutes. You’ll know it’s done when a toothpick poked in the center comes out clean and the top is beautifully golden brown.
Step 6: Prepare the honey butter topping
While the bread bakes, whip together softened butter, honey, and a pinch of cinnamon in a small bowl until creamy and smooth—the perfect sweet and buttery spread.
Step 7: Serve warm with honey butter
Once your cornbread has cooled slightly, generously spread your homemade honey butter over the top. Slice into squares and savor the warm, melt-in-your-mouth goodness.
How to Serve Honey Butter Sweet Potato Cornbread Recipe
Garnishes
A simple sprinkle of chopped pecans or a dusting of cinnamon on top of the honey butter adds a lovely crunch and visual appeal, elevating every slice into a small celebration of flavors.
Side Dishes
This cornbread pairs beautifully with hearty dishes like chili, roasted chicken, or a rich gumbo. It also shines alongside a fresh green salad or a bowl of creamy butternut squash soup for a lighter meal.
Creative Ways to Present
Turn your Honey Butter Sweet Potato Cornbread Recipe into an eye-catching side by cutting it into mini squares and serving them on a wooden board with little bowls of extra honey and cinnamon butter for dipping. It’s a guaranteed crowd-pleaser at any gathering.
Make Ahead and Storage
Storing Leftovers
Leftover cornbread can be stored in an airtight container at room temperature for up to 2 days. For longer freshness, keep it refrigerated for up to a week, making sure to bring it back to room temperature before serving.
Freezing
Wrap individual slices tightly in plastic wrap and place them in a freezer-safe bag. Your cornbread will stay delicious for up to 3 months, ready to thaw whenever you need a quick, comforting bite.
Reheating
To enjoy your cornbread warm with melty honey butter, reheat slices in the microwave for 20-30 seconds or in a preheated oven at 350°F (175°C) for about 10 minutes. Add a touch more honey butter during reheating to keep it moist and flavorful.
FAQs
Can I use regular potatoes instead of sweet potatoes?
While regular potatoes can be used, sweet potatoes add a natural sweetness and moisture that are key to this recipe’s signature flavor and texture.
Is it possible to make this cornbread gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup, and ensure your baking powder is gluten-free for best results.
How do I make the honey butter if I don’t have softened butter?
If your butter isn’t softened, you can gently microwave it for a few seconds or leave it out at room temperature for about 30 minutes before mixing with honey.
Can this recipe be doubled?
Absolutely! Just double all ingredients and bake in a larger pan, adjusting baking time accordingly—check doneness with a toothpick after 30 minutes, then every few minutes until done.
What is the best way to reheat cornbread without drying it out?
Reheating in the microwave with a damp paper towel wrapped around the slice helps retain moisture, or warming briefly in the oven with a foil cover keeps it soft and delicious.
Final Thoughts
This Honey Butter Sweet Potato Cornbread Recipe is more than just a side dish—it’s a little slice of comfort that brings smiles and cozy vibes every time. I hope you give this recipe a try and make it a regular favorite on your table. Once you taste the sweet, buttery goodness wrapped in a tender crumb, it’s hard not to fall in love all over again.
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Honey Butter Sweet Potato Cornbread Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 9 servings
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Honey Butter Sweet Potato Cornbread is a moist, sweet, and flavorful cornbread perfect for any occasion. Made with mashed sweet potatoes, cornmeal, and a touch of cinnamon, then topped with a creamy honey butter spread, it perfectly balances sweetness and comforting warmth. Ideal as a side dish or a snack, this recipe yields soft, tender squares with a delightful honey-infused finish.
Ingredients
Cornbread Ingredients
- 1 cup mashed sweet potatoes (about 1 medium sweet potato, cooked and mashed)
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon (optional)
- 2 large eggs
- 1/2 cup milk
- 1/4 cup melted butter
- 1/4 cup honey
Honey Butter Topping
- 1/4 cup unsalted butter, softened
- 2 tablespoons honey
- Pinch of cinnamon (optional)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 375°F (190°C). Grease an 8×8-inch baking pan or line it with parchment paper to prevent sticking and ensure easy removal.
- Mix Dry Ingredients: In a large bowl, whisk together cornmeal, all-purpose flour, granulated sugar, baking powder, salt, and cinnamon (if using). Ensure these are evenly combined for uniform flavor and rising.
- Mix Wet Ingredients: In a separate bowl, thoroughly whisk together the mashed sweet potatoes, eggs, milk, melted butter, and honey until smooth and well blended.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients. Gently stir until just combined to avoid overmixing, which can make the cornbread tough.
- Pour Batter and Bake: Pour the batter into the prepared baking pan, smoothing the top. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Prepare Honey Butter: While the cornbread is baking, combine the softened unsalted butter, honey, and a pinch of cinnamon in a small bowl. Mix until smooth and creamy to make the honey butter spread.
- Cool and Serve: Once baked, allow the cornbread to cool slightly. Spread the honey butter evenly over the warm cornbread, cut into squares, and serve warm for the best taste experience.
Notes
- Use cooked and mashed sweet potatoes for a smooth texture.
- Do not overmix the batter to keep the cornbread tender.
- The cinnamon is optional but adds a warm flavor that complements the sweetness.
- The honey butter topping is best served fresh and spread on warm cornbread.
- Store leftover cornbread in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
