Get ready to fall in love because Honey Butter Sweet Potato Cornbread is about to become the golden superstar of your dinner table. This dish delivers the ultimate trifecta of flavors: tender sweet potato, luscious honey butter, and classic, rustic cornbread all in one cheerful, cozy bite. It’s the kind of recipe that brings the whole family running as soon as the scent escapes the oven, and trust me, it’s guaranteed to warm hearts (and stomachs!) whether you’re serving up Sunday supper or a festive holiday feast.
Ingredients You’ll Need
Every ingredient in this Honey Butter Sweet Potato Cornbread plays a starring role—balancing comforting sweetness, buttery richness, and rustic earthiness. You don’t need a complicated list; just these approachable, pantry-friendly essentials that create magic when baked together.
- Mashed cooked sweet potato: Adds beautiful color, natural sweetness, and extra moisture for a surpassingly tender crumb.
- Yellow cornmeal: The soul of any Southern cornbread—choose stone-ground for rustic texture and heartier flavor.
- All-purpose flour: Lends just enough structure so your cornbread is light, not dense.
- Baking powder: Gives the bread that irresistible rise and soft, fluffy bite.
- Baking soda: Reacts with buttermilk to make the crumb super tender and light.
- Salt: Enhances all those sweet, buttery, and earthy flavors—don’t skip it!
- Ground cinnamon: A whisper of spice that makes each bite cozy and aromatic.
- Unsalted butter (melted): For flavor, richness, and that perfect moist texture.
- Honey: The star sweetener, bringing floral notes and that signature glossy crust.
- Large eggs: Bind everything together and add a touch of richness.
- Buttermilk: Delivers classic Southern tang and guarantees a tender slice every time.
- Brown sugar (optional): If you love a touch more sweetness and a hint of caramel flavor, toss this in!
How to Make Honey Butter Sweet Potato Cornbread
Step 1: Prep Your Oven and Pan
First things first: fire up the oven to 375°F and generously grease your favorite 9×9-inch baking dish or, for bonus points in the rustic department, a trusty cast-iron skillet. This helps ensure your Honey Butter Sweet Potato Cornbread releases easily and gets an even, golden crust.
Step 2: Gather and Mix the Dry Ingredients
In a big mixing bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, and cinnamon. This blend sets the stage for a cornbread that’s equal parts hearty, aromatic, and perfectly balanced—no patches of baking soda here!
Step 3: Blend the Wet Ingredients
In a separate bowl, combine the mashed sweet potato, melted butter, honey, eggs, and buttermilk. Use a fork or a whisk until everything is smooth and cohesive. The sweet potato keeps things moist and vibrant, while honey and butter create a flavor duo you’ll dream about.
Step 4: Bring Wet and Dry Together
Pour the wet mixture into the bowl of dry ingredients and gently stir—with a spatula or wooden spoon—until just combined. Don’t overmix! This is the secret for light, tender Honey Butter Sweet Potato Cornbread and not a dense, tough brick.
Step 5: Bake to Perfection
Scrape the luscious batter into your prepared pan, smoothing the top so it bakes up evenly. Pop it in the oven and bake for 25 to 30 minutes. You’ll know it’s ready when the top is golden, the kitchen smells heavenly, and a toothpick inserted in the center comes out clean or with a few crumbs attached. Let it cool slightly, then slice and (most importantly) slather on some extra honey butter!
How to Serve Honey Butter Sweet Potato Cornbread
Garnishes
Make your Honey Butter Sweet Potato Cornbread absolutely irresistible with a glossy brush of honey butter while it’s still warm. Add a sprinkle of flaky sea salt, fresh chopped chives, or a pinch of cinnamon sugar for a special touch that takes every slice to the next level.
Side Dishes
This cornbread shines alongside smoky chili, creamy soups, or a platter of roasted meats. Its sweet-savory flavor bridges everything from spicy barbecue to fall stews or a Thanksgiving spread—making it truly the most versatile sidekick at your table.
Creative Ways to Present
Turn your Honey Butter Sweet Potato Cornbread into shareable squares for potlucks, or bake it in muffin tins for adorable, grab-and-go portions. For a show-stopping brunch, cut the cornbread into wedges and serve topped with whipped honey butter and roasted pecans.
Make Ahead and Storage
Storing Leftovers
If by some miracle you have leftovers, just pop them into an airtight container once cool. Honey Butter Sweet Potato Cornbread stays delicious for up to three days at room temperature—perfect for next-day snacks or effortless lunchbox additions.
Freezing
This cornbread freezes beautifully! Wrap cooled squares tightly in plastic wrap, then stash them in a freezer bag. They’ll keep well for up to two months. Thaw overnight in the fridge or zap quickly in the microwave when you want a sweet, fluffy treat.
Reheating
For that just-baked magic, warm cornbread slices in the oven at 300°F for 5–10 minutes or heat in the microwave for 10–20 seconds. Add a fresh spread of honey butter and it’ll taste like it just came out of the oven!
FAQs
Can I use canned sweet potatoes instead of freshly cooked ones?
Absolutely! Just make sure to drain canned sweet potatoes well and mash them until smooth. They work just as beautifully and make prep even easier for Honey Butter Sweet Potato Cornbread.
What can I substitute for buttermilk if I don’t have any on hand?
You can make a quick buttermilk substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for five minutes, then use it as directed in the recipe.
How do I get a crispier crust on my cornbread?
If you love a hearty crust, use a cast-iron skillet and preheat it in the oven before adding the batter. The hot pan will help create a sunburst of golden crunchiness on the bottom and sides of your cornbread.
Can I make this recipe gluten-free?
Yes! Replace the all-purpose flour with your favorite 1:1 gluten-free baking blend. The cornbread will still be tender, sweet, and perfect for sharing.
Is this cornbread more sweet or savory?
Honey Butter Sweet Potato Cornbread strikes a delicious balance with a subtly sweet, honeyed finish, but it still pairs perfectly with savory dishes. You can always increase the honey or brown sugar for extra sweetness if you like.
Final Thoughts
If you’re searching for a crowd-pleasing, soul-warming side dish, look no further than Honey Butter Sweet Potato Cornbread. With its golden crumb, dreamy honey butter flavor, and just the right hint of sweetness, this is a recipe you’ll turn to again and again. I can’t wait for you to taste that first, irresistible bite—enjoy every delicious, comforting crumb!
Print
Honey Butter Sweet Potato Cornbread Recipe
- Total Time: 40 minutes
- Yield: 9 servings 1x
- Diet: Vegetarian
Description
A delightful twist on traditional cornbread, this Honey Butter Sweet Potato Cornbread is moist, flavorful, and perfect for autumn. The combination of sweet potato, honey, and warm spices makes this cornbread a standout side dish for any meal.
Ingredients
Dry Ingredients:
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
Wet Ingredients:
- 1 cup mashed cooked sweet potato
- ½ cup unsalted butter (melted)
- â…“ cup honey
- 2 large eggs
- 1 cup buttermilk
- 2 tablespoons brown sugar (optional for added sweetness)
Instructions
- Preheat the oven: Preheat the oven to 375°F and grease a 9×9-inch baking dish or cast-iron skillet.
- Combine dry ingredients: In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, and cinnamon.
- Mix wet ingredients: In a separate bowl, combine the mashed sweet potato, melted butter, honey, eggs, and buttermilk.
- Combine wet and dry ingredients: Stir the wet ingredients into the dry ingredients until just combined. Do not overmix.
- Bake: Pour the batter into the prepared pan and smooth the top. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and serve: Let cool slightly before slicing. Serve warm with extra honey butter if desired.
Notes
- For extra moisture and sweetness, increase the honey to ½ cup or add the optional brown sugar.
- This cornbread pairs perfectly with chili, soups, or roasted meats.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 square
- Calories: 230
- Sugar: 10g
- Sodium: 270mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
