Honey Butter Sweet Potato Cornbread

Why You’ll Love This Recipe

This cornbread has a rich, sweet flavor and an incredibly moist texture thanks to the sweet potatoes. It’s easy to make, highly versatile, and pairs wonderfully with everything from chili to roasted meats. The honey butter topping takes it to the next level with its creamy, sweet finish.

Ingredients

For the Cornbread:

• 1 cup mashed sweet potatoes (about 1 medium sweet potato)

• 1 cup cornmeal

• 1 cup all-purpose flour

• 1/4 cup granulated sugar

• 1 tablespoon baking powder

• 1/2 teaspoon salt

• 1 cup buttermilk (or milk with 1 tsp lemon juice or vinegar)

• 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 teaspoon salt (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat oven to 375°F (190°C) and grease an 8-inch baking dish or cast-iron skillet.

2. Cook and mash sweet potato if not already done. Set aside to cool.

3. Mix dry ingredients: In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.

4. Mix wet ingredients: In a separate bowl, combine mashed sweet potato, buttermilk, melted butter, eggs, and honey.

5. Combine wet and dry: Gently stir the wet ingredients into the dry mixture until just combined—do not overmix.

6. Bake: Pour into prepared pan and bake for 25–30 minutes, or until a toothpick comes out clean.

7. Prepare honey butter: Beat softened butter with honey and optional salt until creamy.

8. Serve: Cool slightly, slice, and serve warm with honey butter.

Servings and Timing

• Servings: 4

• Prep Time: 30 minutes

• Cook Time: 40 minutes

• Total Time: 1 hour 10 minutes

Variations

• Sweetener Swap: Use maple syrup instead of honey for a deeper, earthy flavor.

• Add-ins: Mix in chopped pecans or dried cranberries for texture and a festive touch.

• Spiced Version: Add cinnamon or nutmeg to complement the sweet potato.

Storage/Reheating

• Storage: Store in an airtight container at room temperature for up to 3 days.

• Freezing: Freeze for up to 2 months. Thaw and reheat before serving.

• Reheating: Warm in the oven at 300°F or microwave briefly until heated through.

FAQs

1. Can I use canned sweet potatoes?

Yes, just make sure they are mashed and not overly sweetened.

2. What can I substitute for buttermilk?

Use milk with a teaspoon of vinegar or lemon juice as a quick substitute.

3. Can I make this ahead of time?

Yes, you can bake it a day ahead and reheat before serving.

4. How do I keep cornbread from being dry?

The sweet potatoes and honey help retain moisture—don’t overbake it.

5. Can I use a different flour?

Yes, whole wheat flour works for a heartier texture.

6. Is this recipe sweet?

Yes, it’s mildly sweet from the sweet potatoes, sugar, and honey, but you can reduce the sugar if desired.

7. Can I make muffins instead?

Absolutely! Divide batter into a muffin tin and bake for about 15–20 minutes.

8. Can I skip the honey butter?

Yes, but it adds a rich, sweet finish that complements the cornbread beautifully.

9. How do I know when it’s done?

A toothpick inserted into the center should come out clean.

10. What pairs well with this dish?

Chili, roasted chicken, ribs, or even as a breakfast side with eggs.

Conclusion

Honey Butter Sweet Potato Cornbread is a warm, flavorful, and comforting dish perfect for any meal. It combines the natural sweetness of sweet potatoes with the richness of honey and butter, resulting in a moist and tender cornbread that’s sure to be a family favorite. Serve it warm and enjoy every bite!