Why You’ll Love This Recipe
This cornbread recipe is a crowd-pleaser thanks to its unique twist. The mashed sweet potatoes add a soft, moist texture while enhancing the flavor of the cornbread. The honey butter topping complements the slightly savory base, creating a delicious contrast in every bite. Whether you’re serving it as a side dish or as a stand-alone treat, this cornbread will quickly become a favorite in your kitchen.
Ingredients
- 1 cup mashed sweet potatoes
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tbsp baking powder
- 1/4 cup honey
- 1/2 tsp salt
- 2 large eggs
- 1/2 cup melted butter
- 1 cup buttermilk
For the honey butter:
- 1/4 cup honey
- 1/2 cup softened butter
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat your oven to 375°F (190°C).
- In one bowl, combine the dry ingredients: cornmeal, flour, baking powder, and salt.
- In another bowl, mix the mashed sweet potatoes, eggs, melted butter, and buttermilk until well combined.
- Gradually combine the wet and dry ingredients, stirring until the mixture is smooth and fully blended.
- Pour the batter into a greased 8×8 baking dish or a similarly sized baking pan.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- While the cornbread is baking, prepare the honey butter by mixing the honey and softened butter until smooth.
- Once the cornbread is done, remove it from the oven and allow it to cool slightly. Serve warm with the honey butter spread on top.
Servings and Timing
- Prep Time: 15 minutes
- Cooking Time: 30 minutes
- Total Time: 45 minutes
- Servings: 8 servings
Storage/Reheating
Store any leftover cornbread in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. To reheat, place individual servings in the microwave for 20-30 seconds or warm in the oven at 350°F (175°C) for about 5-10 minutes. The honey butter can be stored separately in the fridge and reheated when needed.
FAQs
Can I use canned sweet potatoes for this recipe?
Yes, canned sweet potatoes can be used as a substitute for fresh mashed sweet potatoes. Be sure to drain and mash them thoroughly before adding to the batter.
Can I make this recipe without buttermilk?
Yes, you can substitute buttermilk with regular milk or make a buttermilk substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk and letting it sit for a few minutes.
Can I freeze the cornbread?
Yes, you can freeze this cornbread. Allow it to cool completely, then wrap it tightly in plastic wrap and foil before freezing. To reheat, thaw in the fridge overnight and then warm in the oven.
How can I make this cornbread dairy-free?
To make this recipe dairy-free, use a plant-based butter and substitute the buttermilk with a dairy-free milk (such as almond or oat milk) combined with a tablespoon of vinegar or lemon juice.
Can I adjust the sweetness of the cornbread?
Yes, you can adjust the amount of honey in the cornbread batter to suit your taste. Reduce or increase the amount based on your preference for sweetness.
Can I add other ingredients to the cornbread?
Feel free to get creative! You can add ingredients like chopped jalapeños, shredded cheese, or even bacon bits to the cornbread for added flavor.
Can I use self-rising flour instead of all-purpose flour?
Yes, you can use self-rising flour. If you do, omit the baking powder and salt, as the self-rising flour already contains them.
How do I know when the cornbread is done baking?
The cornbread is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs attached. The edges should also be lightly golden brown.
Can I make this cornbread ahead of time?
Yes, this cornbread can be made ahead of time. Store it in an airtight container and reheat it in the oven before serving.
Can I make the honey butter in advance?
Yes, the honey butter can be made in advance and stored in the fridge. Simply reheat it gently before serving.
Conclusion
This Honey Butter Sweet Potato Cornbread is a perfect blend of flavors and textures that will elevate any meal. The combination of mashed sweet potatoes and a drizzle of honey butter creates a comforting, flavorful side dish that pairs well with a variety of main courses. It’s simple to make, yet incredibly delicious, making it a must-try for your next gathering or family dinner.
Honey Butter Sweet Potato Cornbread
: Indulge in the perfect balance of sweet and savory with this Honey Butter Sweet Potato Cornbread. Made with mashed sweet potatoes, a drizzle of honey, and a homemade honey butter spread, this delicious cornbread is ideal for fall gatherings, holidays, or any meal needing a touch of sweetness. Moist, flavorful, and easy to make, this cornbread recipe is a must-try for anyone who loves southern-inspired baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings
- Category: Side Dish, Bread
- Method: Baking
- Cuisine: Southern
- Diet: Vegetarian
Ingredients
Instructions
- Preheat the oven to 375°F (190°C).
- In a large bowl, mix together the dry ingredients: cornmeal, flour, baking powder, and salt.
- In a separate bowl, combine mashed sweet potatoes, eggs, melted butter, and buttermilk.
- Pour the wet mixture into the dry ingredients and stir until just combined.
- Pour the batter into a greased baking dish and bake for 25-30 minutes, or until a toothpick inserted comes out clean.
- While the cornbread is baking, prepare the honey butter by mixing honey and softened butter in a small bowl.
- Once the cornbread is done, remove from the oven and let cool slightly before serving with a generous spread of honey butter. Serve warm.
Notes
- Make sure the sweet potatoes are fully mashed and smooth for an even texture.
- If you prefer a sweeter cornbread, feel free to increase the amount of honey in the batter.
- Leftover cornbread can be stored in an airtight container at room temperature for up to 2 days.
