Sweet Potato Cornbread with Honey Butter Recipe
If you’re craving comfort with a colorful twist, this Sweet Potato Cornbread with Honey Butter Recipe is about to become your go-to favorite. Imagine the warm, soft crumb of classic cornbread, now elevated with the natural sweetness and vibrant hue of sweet potato, and topped with a gloriously fluffy, golden honey butter. It’s a true crowd-pleaser that will win over classic cornbread lovers and sweet treat seekers alike. Get ready to spread some joy at your table with this unforgettable Southern-inspired treat!
Ingredients You’ll Need
The magic of this Sweet Potato Cornbread with Honey Butter Recipe lies in its simple, accessible ingredients—each one thoughtfully chosen to create a moist, aromatic crumb and rich, melt-in-your-mouth finish. Every measure plays its part in that irresistible vibrant color, subtle spice, and crave-worthy sweetness.
- 1 cup cooked and mashed sweet potato: Adds natural sweetness, moisture, and that signature golden-orange color.
- 1 cup yellow cornmeal: Provides the classic cornbread texture and a subtle earthy flavor.
- 1 cup all-purpose flour: Gives structure and balances the rustic cornmeal.
- 1/4 cup granulated sugar: Just enough to enhance the sweetness without overpowering the other flavors.
- 1 tablespoon baking powder: Your secret to a light and fluffy rise every time.
- 1/2 teaspoon salt: Rounds out the sweetness and brings all the flavors together.
- 1/2 teaspoon ground cinnamon: Adds a cozy warmth that pairs beautifully with sweet potato.
- 1/4 teaspoon ground nutmeg: A hint of spice that gives the cornbread an elegant aromatic touch.
- 1 cup whole milk: Keeps the crumb tender and moist.
- 2 large eggs: Provide structure and help everything bind beautifully.
- 1/4 cup unsalted butter, melted: Adds richness, moisture, and that classic buttery bite.
- For the Honey Butter: 1/2 cup unsalted butter (softened), 3 tablespoons honey, and a pinch of salt create the most irresistible, fluffy topping—don’t skip this!
How to Make Sweet Potato Cornbread with Honey Butter Recipe
Step 1: Prep the Pan and Oven
Start by preheating your oven to 375°F (190°C) and greasing an 8×8-inch baking dish or cast-iron skillet. A well-prepped pan ensures your cornbread won’t stick and sets you up for golden edges and easy serving.
Step 2: Combine Dry Ingredients
In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, salt, cinnamon, and nutmeg. This step guarantees even distribution of leavening and spices—no clumps, just consistent flavor in every bite!
Step 3: Mix Wet Ingredients
In a separate bowl, whisk the mashed sweet potato, milk, eggs, and melted butter until the mixture is silky smooth and fully blended. The sweet potato gives this batter a naturally creamy and luscious texture.
Step 4: Bring the Batter Together
Pour your wet ingredients into the bowl of dry ingredients, then stir gently—just until everything is combined. Overmixing leads to dense cornbread, so stop as soon as you can no longer see dry flour.
Step 5: Bake to Perfection
Transfer the batter to your prepared pan, use a spatula to smooth the top, and pop it into the oven. Bake for 25 to 30 minutes until the cornbread turns golden and a toothpick inserted into the center comes out clean. Your kitchen will smell absolutely heavenly!
Step 6: Whip Up the Honey Butter
While the cornbread bakes, get your honey butter ready. With a fork or mixer, blend together the softened butter, honey, and a pinch of salt until it’s extra fluffy and perfectly sweet—ready to melt over warm slices.
Step 7: Serve and Enjoy
Let your Sweet Potato Cornbread with Honey Butter Recipe cool for a few minutes before slicing. Serve it warm, and top each piece generously with honey butter for that irresistible finishing touch.
How to Serve Sweet Potato Cornbread with Honey Butter Recipe
Garnishes
Add a sprinkle of flaky sea salt or a dusting of cinnamon on top of your honey butter for a pop of flavor and color. If you’re feeling fancy, a few chopped pecans or a tiny drizzle of extra honey bring extra flair to every slice.
Side Dishes
This sweet and savory cornbread is a match made in heaven with chili, barbecue, or a big bowl of soup. It makes the ultimate side for Southern-style greens, roasted vegetables, or even a festive holiday spread.
Creative Ways to Present
Try baking the Sweet Potato Cornbread with Honey Butter Recipe as muffins or in a cast-iron skillet for rustic appeal. For gatherings, slice it into bite-sized squares, serve on a platter, and offer honey butter in a pretty bowl for guests to slather as they wish.
Make Ahead and Storage
Storing Leftovers
Keep any leftover cornbread tightly wrapped or in an airtight container at room temperature for up to two days. This keeps it soft and flavorful—it gets even better with a little time!
Freezing
The Sweet Potato Cornbread with Honey Butter Recipe freezes beautifully. Wrap cooled pieces individually and freeze for up to two months. Thaw in the fridge or at room temperature when a craving strikes.
Reheating
To bring back that just-baked taste, reheat slices in a low oven or toaster oven for a few minutes. Add a dab of honey butter to wake up those sweet, buttery flavors instantly.
FAQs
Can I use canned sweet potato puree instead of fresh?
Absolutely! Canned puree saves time and works beautifully. Just be sure it’s 100% sweet potato with no added sugar or spices.
How do I make this Sweet Potato Cornbread with Honey Butter Recipe gluten-free?
Swap the all-purpose flour with your favorite gluten-free blend. Make sure to check that your baking powder is gluten-free as well for 100 percent success.
Can I make the honey butter in advance?
Yes, you can whip up the honey butter a few days before you need it. Store it in the fridge, then let it come to room temperature so it’s soft and spreadable when serving.
Can this cornbread be made dairy-free?
To make the Sweet Potato Cornbread with Honey Butter Recipe dairy-free, use plant-based milk, vegan butter, and dairy-free substitutes for the honey butter. The flavor and texture will still be delightful!
Why is my cornbread crumbly?
If your cornbread turns out too crumbly, it may have been overbaked or needed a splash more milk. Folding in the batter gently also prevents a tough texture.
Final Thoughts
If you want to bring extra warmth and happiness to your dinner table, you simply must try this Sweet Potato Cornbread with Honey Butter Recipe. With minimal effort and maximum flavor, every bite is a little sunshine. Gather your ingredients and let the southern comfort begin—your friends and family will ask for it again and again!
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Sweet Potato Cornbread with Honey Butter Recipe
- Total Time: 45 minutes
- Yield: 9 servings 1x
- Diet: Vegetarian
Description
Indulge in the delightful combination of sweet potato and cornmeal with this scrumptious Sweet Potato Cornbread served with a dollop of honey butter. A perfect blend of flavors for a cozy meal.
Ingredients
For the Sweet Potato Cornbread:
- 1 cup cooked and mashed sweet potato (about 1 medium potato)
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 cup whole milk
- 2 large eggs
- 1/4 cup unsalted butter, melted
For the Honey Butter:
- 1/2 cup unsalted butter, softened
- 3 tablespoons honey
- pinch of salt
Instructions
- Preheat Oven: Preheat oven to 375°F (190°C) and grease an 8×8-inch baking dish or cast-iron skillet.
- Prepare Dry Ingredients: In a large bowl, whisk together cornmeal, flour, sugar, baking powder, salt, cinnamon, and nutmeg.
- Mix Wet Ingredients: In another bowl, combine mashed sweet potato, milk, eggs, and melted butter until smooth.
- Combine and Bake: Pour the wet mixture into the dry ingredients, stir until just combined. Transfer batter to the prepared pan, smooth the top, and bake for 25–30 minutes.
- Make Honey Butter: While the cornbread bakes, mix softened butter, honey, and salt until fluffy.
- Serve: Serve warm cornbread with honey butter on top.
Notes
- Roast sweet potatoes for deeper flavor, or use canned puree for convenience.
- Add chopped pecans for a nutty twist.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Bread, Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 260
- Sugar: 12 g
- Sodium: 230 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 55 mg
