If you love a classic cornbread but are ready to take it to the next level, this Honey Butter Sweet Potato Cornbread will surprise and delight you. Each bite combines the wholesome earthiness of sweet potatoes with the warmth of honey and buttery richness. The sweet potato adds a natural sweetness and tenderness, giving this cornbread a moist, almost cake-like texture that pairs beautifully with the melt-in-your-mouth honey butter spread. Whether you’re serving it as a side to chili, a holiday meal, or enjoying it as a stand-alone snack, this cornbread will be the star of the table!
Jump to RecipeIngredients for Honey Butter Sweet Potato Cornbread
For the Cornbread:
- 1 cup mashed sweet potatoes – Adds moisture and a subtle, earthy sweetness.
- 1 cup yellow cornmeal – For that classic cornbread texture.
- 1 cup all-purpose flour – Balances the density of the cornmeal, creating a tender crumb.
- 1/4 cup honey – Sweetens and enhances the flavors without overpowering.
- 1 tablespoon baking powder – Gives the cornbread a light, fluffy rise.
- 1/2 teaspoon salt – Just enough to balance out the sweetness and enhance flavors.
- 2 large eggs – Adds structure and richness.
- 1/2 cup melted butter – Adds a buttery flavor and keeps the cornbread moist.
- 1 cup buttermilk – Adds a slight tanginess and moisture, making the bread even softer.
For the Honey Butter:
- 1/4 cup honey – Sweet, golden flavor to make the spread even more irresistible.
- 1/2 cup softened butter – Blends smoothly with honey, creating a creamy spread that melts beautifully on warm cornbread.
Step-by-Step Directions
Step 1: Prepare for Baking
Preheat your oven to 375°F (190°C). Grease a baking dish or cast iron skillet for a crisp golden crust, or line with parchment for easier removal. The cast iron skillet adds a wonderful texture to the edges, making each bite both soft and crunchy!
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the cornmeal, all-purpose flour, baking powder, and salt. This dry mixture will give the cornbread its structure, and blending it thoroughly ensures every bite has a consistent flavor and rise.
Step 3: Combine the Wet Ingredients
In a separate bowl, combine the mashed sweet potatoes, eggs, melted butter, and buttermilk. Whisk until smooth and creamy. The sweet potato, eggs, and buttermilk add moisture, while the melted butter infuses it with a rich taste.
Step 4: Mix Everything Together
Pour the wet ingredients into the dry mixture and gently stir until combined. Be careful not to overmix; stirring just until there are no visible streaks of flour helps keep the cornbread tender. Add the 1/4 cup honey last, folding it gently into the batter to distribute its sweetness evenly throughout.
Step 5: Bake to Perfection
Pour the batter into your prepared dish or skillet, smoothing the top with a spatula. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean, and the top is golden brown. The cornbread should have a slight dome and a lovely golden crust.
Step 6: Make the Honey Butter
While the cornbread is baking, prepare the honey butter. In a small bowl, combine the softened butter with 1/4 cup honey, stirring until smooth and creamy. This honey butter will add a luxurious touch to your cornbread, melting beautifully over each slice.
Step 7: Serve and Enjoy!
Once your cornbread is out of the oven, allow it to cool for a few minutes in the pan. Serve it warm with a generous dollop of honey butter spread on top. The warm cornbread with the melting honey butter is pure perfection—slightly sweet, buttery, and with a hint of that earthy sweet potato flavor that sets it apart.
Perfect Pairings and Serving Ideas
- Serve alongside a hearty chili or soup for a cozy, comforting meal.
- Great for breakfast or brunch, paired with eggs, bacon, or avocado for a savory twist.
- Perfect as a holiday side—its sweetness and rich flavor make it a great addition to Thanksgiving or Christmas dinners.
Storage Tips
- Room Temperature: Store in an airtight container for up to 2 days.
- Refrigerate: If you plan to keep it longer, refrigerate for up to 1 week. Reheat in the oven to enjoy that fresh-from-the-oven texture.
- Freezer: Wrap individual slices in plastic wrap, then place in a freezer bag. Freeze for up to 3 months and thaw at room temperature or warm in the oven.
Nutritional Information (Per Serving)
- Calories: 260-280
- Total Fat: 13g
- Saturated Fat: 7g
- Cholesterol: 60mg
- Sodium: 190mg
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 4g
Honey Butter Sweet Potato Cornbread
This moist cornbread is packed with sweet potatoes and flavored with honey. The perfect combination of flavors and textures will leave you craving more. Enjoy this special occasion treat for a satisfying dessert.
Ingredients
1 cup mashed sweet potatoes
1 cup yellow cornmeal
1 cup all-purpose flour
1/4 cup honey
1 tablespoon baking powder
1/2 teaspoon salt
2 large eggs
1/2 cup melted butter
1 cup buttermilk
1/4 cup honey (for the butter)
1/2 cup softened butter (for the butter)
Directions
- Preheat the oven to 375°F (190°C).
- Mix dry ingredients in one bowl.
- Combine mashed sweet potatoes, eggs, butter, and buttermilk in another bowl.
- Mix wet and dry ingredients, then bake for 25-30 minutes.
- For honey butter, combine honey and softened butter. Serve cornbread warm with honey butter spread.
Wrap-Up: Pure Comfort in Every Bite
Honey Butter Sweet Potato Cornbread is all about flavor and comfort. Each slice has a delicate balance of sweetness, buttery goodness, and a hint of earthiness from the sweet potato. It’s the perfect way to elevate a simple meal or impress guests with a side dish that’s full of character and taste. So preheat that oven, gather your ingredients, and get ready to bake up a dish that’ll have everyone asking for seconds!