Honey Butter Sweet Potato Cornbread – Sweet, Savory & Irresistible
Introduction
This Honey Butter Sweet Potato Cornbread is the ultimate comfort bake. Soft, moist, and lightly sweet, it blends the earthy richness of mashed sweet potatoes with golden cornmeal and a drizzle of honey. Baked to perfection and topped with creamy honey butter, it’s a side dish that steals the spotlight. Perfect for holiday dinners, Sunday suppers, or cozy weeknight meals, this cornbread is a recipe you’ll want to keep forever.
Why You’ll Love This Recipe
Moist & tender: Sweet potatoes add natural richness.
Balanced flavor: Honey brings sweetness without overpowering.
Versatile: Works as a side dish or a snack.
Crowd‑pleaser: A twist on classic cornbread that everyone will love.
Ingredients
For the Cornbread
1 cup mashed sweet potatoes
1 cup yellow cornmeal
1 cup all‑purpose flour
¼ cup honey
1 tbsp baking powder
½ tsp salt
2 large eggs
½ cup melted butter
1 cup buttermilk
For the Honey Butter
½ cup softened butter
¼ cup honey
Step‑by‑Step Instructions
Step 1: Prep
Preheat oven to 375°F (190°C). Grease an 8×8‑inch baking dish or cast‑iron skillet.
Step 2: Mix Dry Ingredients
Whisk cornmeal, flour, baking powder, and salt in a large bowl.
Step 3: Mix Wet Ingredients
In another bowl, combine mashed sweet potatoes, honey, eggs, melted butter, and buttermilk until smooth.
Step 4: Combine
Add wet mixture to dry ingredients. Stir gently until just combined.
Step 5: Bake
Pour batter into prepared dish. Spread evenly. Bake 25–30 minutes, until toothpick inserted comes out clean.
Step 6: Make Honey Butter
While cornbread bakes, mix softened butter and honey until creamy.
Step 7: Serve
Cool cornbread slightly. Serve warm with honey butter spread generously on top.
Tips & Tricks
Extra flavor: Add cinnamon or nutmeg to the batter for warmth.
Texture boost: Stir in chopped pecans or walnuts.
Healthier swap: Use Greek yogurt instead of buttermilk.
Storage: Keeps 2–3 days at room temp; refrigerate up to 5 days.
Variations
Spicy Kick: Add diced jalapeños for sweet‑spicy cornbread.
Cheesy Twist: Fold in shredded cheddar for savory richness.
Holiday Version: Top with candied pecans for festive flair.
Mini Muffins: Bake in muffin tins for individual servings.
Serving Ideas
Pair with chili or stew for a hearty meal.
Serve alongside roasted meats or BBQ.
Enjoy as a sweet snack with tea or coffee.
Slice and drizzle with extra honey for dessert.
FAQs
Q: Can I use canned sweet potatoes?
Yes, just mash well and drain excess liquid.
Q: Can I make this ahead of time?
Absolutely—reheat slices in the oven before serving.
Q: Can I freeze it?
Yes, wrap tightly and freeze up to 2 months.
Recipe Details
Prep Time: 15 minutes
Bake Time: 25–30 minutes
Total Time: ~45 minutes
Yield: 8 servings
Final Thoughts
This Honey Butter Sweet Potato Cornbread is moist, flavorful, and downright irresistible. Whether you serve it as a side dish or enjoy it on its own, it’s a recipe that will quickly become a family favorite.