Honey Butter Sweet Potato Cornbread

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Honey Butter Sweet Potato Cornbread – Moist, Golden & Comfort in Every Bite

A tender, golden cornbread infused with mashed sweet potatoes, honey, and butter—perfect for any meal

Introduction: A Southern Twist on a Classic Favorite

Cornbread is a staple in Southern kitchens, but this Honey Butter Sweet Potato Cornbread takes it to a whole new level. It’s rich, moist, and slightly sweet, with mashed sweet potatoes adding depth and tenderness. The honey and butter bring warmth and richness, while the cornmeal keeps it hearty and rustic.

Whether you serve it with chili, roast chicken, or just a pat of butter and a drizzle of honey, this cornbread is pure comfort. It’s easy to make, beautiful to serve, and guaranteed to become a favorite at your table.

Ingredients Breakdown

Let’s take a closer look at what makes this cornbread so irresistible:

Base Ingredients:

  • Mashed sweet potatoes (1 cup)
    Adds moisture, natural sweetness, and a beautiful golden hue.
  • Yellow cornmeal (1 cup)
    Classic cornbread texture and flavor.
  • All-purpose flour (1 cup)
    Balances the cornmeal for a tender crumb.

Tip: Use freshly roasted or steamed sweet potatoes for best flavor.

Sweeteners & Leavening:

  • Honey (¼ cup)
    Adds floral sweetness and helps brown the crust.
  • Baking powder (1 tbsp)
    Gives rise and fluffiness.
  • Salt (½ tsp)
    Balances the sweetness and enhances flavor.

Optional: Add a pinch of cinnamon or nutmeg for a warm twist.

Wet Ingredients:

  • Large eggs (2)
    Bind the batter and add richness.
  • Melted butter (½ cup)
    Adds flavor and moisture.
  • Buttermilk (1 cup)
    Tenderizes the crumb and adds tang.

Tip: If you don’t have buttermilk, mix 1 tbsp lemon juice or vinegar with 1 cup milk.

Equipment Needed

  • Mixing bowls
  • Whisk or electric mixer
  • Measuring cups and spoons
  • 9×9-inch baking pan or cast iron skillet
  • Oven
  • Spatula

Optional: Use muffin tins for individual servings.

Step-by-Step Instructions

Step 1: Preheat & Prep

Preheat oven to 375°F (190°C).
Grease a 9×9-inch baking pan or line with parchment paper.

Step 2: Mix Dry Ingredients

In a large bowl:

  • Whisk together 1 cup cornmeal, 1 cup flour, 1 tbsp baking powder, and ½ tsp salt.

Set aside.

Step 3: Mix Wet Ingredients

In another bowl:

  • Combine 1 cup mashed sweet potatoes, ¼ cup honey, 2 eggs, ½ cup melted butter, and 1 cup buttermilk.

Whisk until smooth and creamy.

Tip: Let melted butter cool slightly before adding to avoid scrambling the eggs.

Step 4: Combine & Stir

Gradually add the wet mixture to the dry ingredients.

Stir just until combined—do not overmix.

Optional: Fold in chopped pecans, corn kernels, or shredded cheese.

Step 5: Bake

Pour batter into prepared pan.

Smooth the top with a spatula.

Bake for 30–35 minutes, until:

  • Top is golden
  • Toothpick inserted in center comes out clean

Let cool for 10 minutes before slicing.

Yields:

  • 9–12 squares

Presentation Tip: Brush with extra melted honey butter before serving.

Serving Suggestions

Perfect for:

  • Holiday dinners
  • Sunday brunch
  • Chili night
  • Southern-style meals

Pair with:

  • Roasted chicken or turkey
  • Black-eyed peas
  • Collard greens
  • Hot tea or sweet lemonade

Tip: Serve warm with whipped honey butter or maple syrup.

Variations to Try

Want to make it your own? Try these delicious twists:

Cheddar Sweet Potato Cornbread

Add shredded sharp cheddar to the batter.

Jalapeño Honey Cornbread

Fold in chopped jalapeños for a spicy kick.

Coconut Sweet Potato Cornbread

Use coconut milk and add shredded coconut.

Vegan Version

Use flax eggs, plant-based butter, and dairy-free milk.

Mini Muffins

Bake in muffin tins for grab-and-go portions.

Storage and Make-Ahead Tips

  • Make-Ahead: Bake up to 1 day in advance.
  • Refrigerate: Store in airtight container for up to 4 days.
  • Freeze: Wrap tightly and freeze for up to 2 months. Thaw and reheat.

Tip: Reheat in oven at 300°F for 10 minutes to restore texture.

Nutrition Notes (Per Square, ~1 of 12)

  • Calories: ~210
  • Protein: ~4g
  • Carbohydrates: ~28g
  • Fat: ~9g
  • Sugar: ~8g
  • Sodium: ~180mg
  • Fiber: ~2g

This cornbread is:

  • Moist and tender
  • Sweet and savory
  • Perfectly portioned
  • Great for sharing

Final Thoughts

This Honey Butter Sweet Potato Cornbread is more than just a side—it’s a celebration of flavor, warmth, and Southern charm. Whether you’re baking for a holiday table or just treating yourself, it’s guaranteed to impress and comfort in every bite.

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