If you’re craving a delightful twist on a classic Southern staple, this Sweet Potato Cornbread with Honey Butter Recipe is your new best friend in the kitchen. The sweet potato adds a moist, velvety texture and a gentle sweetness that pairs perfectly with the golden cornmeal’s natural earthiness. Topped off with a rich and creamy honey butter that melts like a dream, this cornbread becomes an irresistible treat whether you’re serving it up for a cozy family dinner or a festive gathering. It’s the kind of comfort food that feels both nostalgic and fresh, capturing the heart of autumn flavors anytime you bake it.
Ingredients You’ll Need
What makes this recipe so special is how the simple, wholesome ingredients come together to create a harmony of taste, texture, and color that’s hard to beat. Each component plays a vital role, from the sweet potato’s natural sweetness to the warm spices that add depth.
- Mashed cooked sweet potato: Adds moisture, sweetness, and vibrant color to the cornbread.
- Yellow cornmeal: Provides that signature cornbread texture with a slight crunch.
- All-purpose flour: Gives structure and balance to the crumb.
- Brown sugar: Enhances sweetness with a hint of caramel richness.
- Baking powder: Ensures the bread rises fluffy and light.
- Baking soda: Works with buttermilk to tenderize and leaven.
- Salt: Balances and brings out all the flavors.
- Ground cinnamon: Adds warm, cozy spice notes.
- Nutmeg: Offers a subtle, nutty undertone that complements the cinnamon.
- Eggs: Bind everything together while contributing richness.
- Buttermilk: Adds tang and acidity, keeping the cornbread moist.
- Melted unsalted butter: Brings buttery flavor and tender crumb.
- Vanilla extract: Rounds out the sweetness with aromatic depth.
- Unsalted butter (for honey butter): The base for the luscious honey butter spread.
- Honey: Sweetens the butter naturally and beautifully.
- Pinch of salt (for honey butter): Balances the sweetness in the butter.
How to Make Sweet Potato Cornbread with Honey Butter Recipe
Step 1: Preheat and prepare your pan
Start by preheating your oven to 375°F (190°C). Grease an 8×8-inch baking dish or line it with parchment paper to prevent sticking and make cleanup a breeze. Having your pan ready early lets you focus fully on mixing the batter.
Step 2: Mix dry ingredients
In a large bowl, whisk together the cornmeal, all-purpose flour, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. This combination sets the flavorful foundation for your cornbread with that perfect touch of spice and sweetness.
Step 3: Combine wet ingredients
In a separate bowl, whisk the eggs, mashed cooked sweet potato, buttermilk, melted butter, and vanilla extract until everything is smooth and creamy. This mixture adds moisture and richness that will make your cornbread irresistibly tender.
Step 4: Bring it all together
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Overmixing can make the bread tough, so a light hand here keeps the crumb soft and airy.
Step 5: Bake
Pour the batter into your prepared pan and smooth the top. Bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean. The kitchen will soon be filled with a warm, comforting aroma that’s pure happiness.
Step 6: Prepare the honey butter
While the cornbread cools slightly, make the honey butter by combining softened unsalted butter, honey, and a pinch of salt in a small bowl. Mix until creamy and well blended, ready to be spread generously on every warm slice.
Step 7: Serve and enjoy
Slice the cornbread and serve warm with a hearty dollop of honey butter melting on top. This finishing touch is the essence of cozy indulgence.
How to Serve Sweet Potato Cornbread with Honey Butter Recipe
Garnishes
Adding fresh garnishes can elevate your presentation and flavor. Consider sprinkling chopped toasted pecans or a dusting of cinnamon on top of the honey butter. A drizzle of extra honey can also add a glossy, sweet finish that’s hard to resist.
Side Dishes
This Sweet Potato Cornbread with Honey Butter Recipe pairs wonderfully with savory dishes like hearty chili, glazed ham, or roasted vegetables. It’s an ideal side that balances spicy or rich flavors perfectly with its subtle sweetness and creamy topping.
Creative Ways to Present
For a charming touch, cut the cornbread into bite-sized squares and serve with small ramekins of honey butter at a brunch or potluck. You could also use it as a base for mini open-faced sandwiches with pulled pork or smoked turkey, combining textures and flavors in a fun way.
Make Ahead and Storage
Storing Leftovers
Wrap leftover cornbread tightly in plastic wrap or place it in an airtight container to keep it moist. It will last for 2 to 3 days at room temperature or about a week refrigerated, ready to satisfy your snacking cravings without losing its charm.
Freezing
Sweet Potato Cornbread with Honey Butter Recipe freezes beautifully. Wrap individual pieces or the entire loaf well in plastic wrap, then foil, and freeze for up to 3 months. When you’re ready to enjoy, thaw it gently overnight in the fridge or on the counter.
Reheating
To revive your cornbread’s fresh-baked feel, warm it in a 350°F oven for 10 to 15 minutes or pop individual slices in the microwave for about 20 seconds. Add a fresh dollop of honey butter after warming for that melt-in-your-mouth experience.
FAQs
Can I use canned sweet potato puree instead of cooking my own?
Absolutely! Using canned sweet potato puree is a fantastic time-saver and works perfectly in the Sweet Potato Cornbread with Honey Butter Recipe without compromising flavor or texture.
Is it possible to make this recipe dairy-free?
Yes, you can swap out buttermilk for plant-based milk mixed with a teaspoon of lemon juice or vinegar, and use vegan butter in place of unsalted butter. These substitutions keep the cornbread moist and delicious.
How do I know when the cornbread is fully baked?
The best way is to insert a toothpick into the center; if it comes out clean or with just a few moist crumbs, your cornbread is ready to come out of the oven.
Can I add other mix-ins to this recipe?
Definitely! Chopped pecans, cranberries, or a handful of corn kernels make excellent additions that add texture and little bursts of flavor to the Sweet Potato Cornbread with Honey Butter Recipe.
What’s the best way to serve the honey butter?
The secret is to serve the honey butter spread generously over warm cornbread so it melts slightly, creating a luscious contrast of creamy sweetness and tender crumb.
Final Thoughts
This Sweet Potato Cornbread with Honey Butter Recipe is truly a celebration of simple, heartwarming flavors that come together in the best possible way. Whether you’re baking it for a family dinner, holiday feast, or just because, it’s guaranteed to bring smiles and happy tummies. So grab your mixing bowls, and let this sweet, spiced cornbread become your new go-to comfort food treat!
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Sweet Potato Cornbread with Honey Butter Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 9 squares
- Category: Side Dish
- Method: Baking
- Cuisine: Southern American
- Diet: Vegetarian
Description
This Sweet Potato Cornbread with Honey Butter is a deliciously moist and flavorful Southern American side dish perfect for fall. Made with mashed sweet potatoes, yellow cornmeal, warm spices, and baked to golden perfection, it’s served warm topped with a creamy, sweet honey butter that melts into every bite. Ideal alongside chili or as a cozy treat on its own.
Ingredients
Cornbread
- 1 cup mashed cooked sweet potato
- 1 cup yellow cornmeal
- 3/4 cup all-purpose flour
- 1/4 cup brown sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 2 large eggs
- 3/4 cup buttermilk
- 1/4 cup melted unsalted butter
- 1 teaspoon vanilla extract
Honey Butter
- 1/2 cup unsalted butter, softened
- 2 tablespoons honey
- Pinch of salt
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 375°F (190°C). Grease an 8×8-inch baking dish or line it with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the yellow cornmeal, all-purpose flour, brown sugar, baking powder, baking soda, salt, ground cinnamon, and nutmeg until well combined.
- Mix Wet Ingredients: In a separate bowl, whisk the eggs, mashed sweet potato, buttermilk, melted unsalted butter, and vanilla extract together until the mixture is smooth and uniform.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the bowl with dry ingredients. Stir gently until just combined; avoid overmixing to keep the cornbread tender.
- Pour Batter and Bake: Pour the batter into the prepared baking dish and smooth the surface with a spatula. Bake in the preheated oven for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Slice: Remove the cornbread from the oven and let it cool slightly before slicing into 9 squares.
- Make Honey Butter: While the cornbread bakes, combine the softened unsalted butter, honey, and a pinch of salt in a small bowl. Stir well until creamy and thoroughly mixed.
- Serve: Serve the warm cornbread squares with a generous spread of honey butter for an extra touch of sweetness and richness.
Notes
- You can use canned sweet potato puree to save preparation time without sacrificing flavor.
- For a dairy-free version, substitute buttermilk with plant-based milk and use vegan butter to make the recipe vegan-friendly.
- This cornbread pairs wonderfully with chili or can be enjoyed as a sweet and cozy side dish for fall meals.
