Why You’ll Love This Recipe

Honey Butter Sweet Potato Cornbread is the perfect combination of comfort and sweetness. Infused with the natural sweetness of mashed sweet potatoes and a drizzle of honey butter, this cornbread is incredibly moist and flavorful. It’s the perfect side dish for family dinners, holiday feasts, or cozy gatherings. The balance of flavors, combined with a tender texture, makes this cornbread irresistible and sure to impress your guests.

Ingredients

1 cup mashed sweet potatoes (about 1 medium sweet potato)
1 cup cornmeal
1 cup all-purpose flour
1/4 cup granulated sugar
1 tbsp baking powder
1/2 tsp salt
1 cup buttermilk (or regular milk)
1/4 cup unsalted butter, melted
2 large eggs
1/4 cup honey

For the Honey Butter:

1/2 cup unsalted butter, softened
1/4 cup honey
1/4 tsp salt (optional)

(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). Grease an 8-inch square baking dish or a cast-iron skillet.
Cook the sweet potato until tender, mash it until smooth, and set it aside to cool slightly.
In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
In another bowl, mix the mashed sweet potatoes, buttermilk, melted butter, eggs, and honey until well combined.
Pour the wet mixture into the dry ingredients and stir until just combined, being careful not to overmix.
Pour the batter into the prepared dish and spread it evenly. Bake for 25-30 minutes, or until a toothpick inserted comes out clean.
For the honey butter: Beat the softened butter, honey, and salt (if using) until smooth.
Once the cornbread is done, let it cool slightly before serving with honey butter.

Servings and Timing

Servings: 4
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes

Variations

Maple Syrup: Substitute honey with maple syrup for a different flavor profile.
Add-ins: Add chopped nuts or dried fruits like cranberries or raisins for additional texture.
Healthier Option: Use whole wheat flour and reduce the sugar for a lighter version.

Storage/Reheating

Store leftover cornbread in an airtight container at room temperature for up to 3 days. For longer storage, freeze for up to 2 months. Reheat in the microwave or oven until warm.

FAQs

Can I make this cornbread ahead of time?

Yes, you can prepare the batter in advance and bake just before serving for fresh cornbread.

Can I substitute regular milk for buttermilk?

Yes, you can use regular milk with a teaspoon of vinegar or lemon juice to mimic buttermilk.

How do I know when the cornbread is done?

The cornbread should be golden brown, and a toothpick inserted into the center should come out clean.

Can I freeze this cornbread?

Yes, freeze the cornbread for up to 2 months. Let it thaw at room temperature before serving.

Can I add extra spices?

Yes! You can add a pinch of cinnamon or nutmeg for extra warmth and flavor.

How do I make the honey butter?

Beat together softened butter, honey, and salt until smooth and creamy.

What can I serve this cornbread with?

It pairs well with chili, soups, or grilled meats.

Is there a gluten-free option for this recipe?

You can use a gluten-free flour blend to make this recipe gluten-free.

Can I make this recipe without the sweet potatoes?

You can substitute with pumpkin puree for a similar flavor and texture.

Can I use a cast-iron skillet instead of a baking dish?

Yes, a cast-iron skillet works wonderfully and adds a rustic touch to the presentation.

Conclusion

Honey Butter Sweet Potato Cornbread is a deliciously sweet and moist treat that will elevate any meal. With its rich texture and combination of sweet potatoes and honey butter, it’s a crowd-pleaser perfect for any occasion. Whether it’s for a holiday feast or a simple family dinner, this cornbread will always be a hit!

Honey Butter Sweet Potato Cornbread Recipe

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This Honey Butter Sweet Potato Cornbread is a moist, flavorful side dish that’s perfect for any occasion. Made with roasted sweet potatoes, cornbread mix, and a honey butter glaze, this cornbread is sweet, savory, and full of rich flavor. It’s an easy recipe to make and ideal for holiday dinners or casual meals.

Author: Emily
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 8 servings
Category: Side Dish
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat Oven: Preheat your oven to 375°F (190°C). Grease a 9-inch round cake pan or an 8×8 square baking dish with butter or cooking spray.
Prepare Sweet Potatoes: Roast or steam your sweet potato until soft, about 45 minutes at 400°F or 15-20 minutes for steaming. Once cooked, mash the sweet potato and set it aside to cool.
Mix Dry Ingredients: In a large bowl, whisk together the cornmeal, flour, sugar (if using), baking powder, and salt.
Mix Wet Ingredients: In another bowl, whisk together the mashed sweet potato, milk, eggs, melted butter, and vanilla extract.
Combine and Bake: Add the wet ingredients to the dry ingredients and stir until just combined. Pour the batter into the prepared pan and smooth the top.
Bake: Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Prepare Honey Butter: While the cornbread is baking, prepare the honey butter by mixing the softened butter, honey, and a pinch of salt in a small bowl.
Serve: Once the cornbread is done, remove it from the oven and allow it to cool slightly. Drizzle the honey butter over the warm cornbread before serving.

Notes

You can use canned sweet potato puree if you’re short on time.
For a more savory cornbread, reduce or omit the sugar and add extra spices like cinnamon or nutmeg.
This cornbread can also be made ahead and reheated. Just store it in an airtight container and warm it up in the oven before serving.