If there’s one treat that perfectly captures the cozy, comforting flavors of fall, it has to be the Honey Butter Sweet Potato Cornbread Recipe. This delightful cornbread blends the natural sweetness and creamy texture of sweet potatoes with the rich, golden warmth of honey butter, creating a moist, tender, and irresistibly flavorful bread. Whether you’re looking for an upgrade to your weeknight dinner or a side dish to impress guests, this recipe brings together simple ingredients into a truly unforgettable bite of homey goodness.
Ingredients You’ll Need
Gathering the right ingredients is the first step to nailing this Honey Butter Sweet Potato Cornbread Recipe. Each component has a starring role: the sweet potato puree adds moisture and natural sweetness, while the combination of cornmeal and flour gives you that classic cornbread crumb. Honey and butter enrich the flavor, and a pinch of salt and baking powder ensure everything bakes up perfectly light and flavorful.
- Sweet potato puree (1 cup): Use fresh mashed sweet potatoes for natural sweetness and moisture that make the bread tender.
- All-purpose flour (1 cup): Adds structure and balance to the crumb alongside the cornmeal.
- Cornmeal (1 cup): Provides the signature grainy texture and classic cornbread flavor.
- Baking powder (2 tsp): The leavening agent that helps the bread rise and stay fluffy.
- Salt (1/4 tsp): Enhances all the other flavors and balances sweetness.
- Melted unsalted butter (1/2 cup): Brings a rich, velvety texture and depth of flavor.
- Honey (1/2 cup): Adds a natural, fragrant sweetness that pairs perfectly with sweet potatoes.
- Whole milk (1 cup): Or use almond or oat milk for a dairy-free twist; it keeps the batter moist and tender.
- Large eggs (2): Bind the ingredients together and add a light, airy lift.
How to Make Honey Butter Sweet Potato Cornbread Recipe
Step 1: Prepare and preheat
Start by preheating your oven to 375°F (190°C). Grease an 8-inch square baking dish to ensure your cornbread can be removed effortlessly after baking. Getting the oven hot and your pan ready sets you up for a perfect bake.
Step 2: Cook and puree your sweet potatoes
Boil or bake about one medium sweet potato until it’s fork-tender. Once cooked, mash it thoroughly into a smooth puree. This puree is not only flavorful but adds beautiful moisture and a lovely natural sweetness to your cornbread.
Step 3: Mix your dry ingredients
In a large bowl, whisk together the all-purpose flour, cornmeal, baking powder, and salt. This blend forms the base of your cornbread and ensures even distribution of leavening and seasoning.
Step 4: Combine the wet ingredients
In a separate bowl, stir melted butter, honey, milk, eggs, and your sweet potato puree until everything is silky smooth. This golden mixture is packed with the rich essence that makes this cornbread unique.
Step 5: Bring it all together
Carefully fold the wet ingredients into the dry ingredients just until combined. Be gentle here to keep the batter light and prevent overmixing, which can lead to a dense texture.
Step 6: Bake to perfection
Pour your batter into the prepared baking dish and slide it into the oven. Bake for 25 to 30 minutes, or until the top is a beautiful golden brown and a toothpick inserted in the center comes out clean. This means you’re moments away from a warm, melt-in-your-mouth cornbread experience.
How to Serve Honey Butter Sweet Potato Cornbread Recipe
Garnishes
The best part about this Honey Butter Sweet Potato Cornbread Recipe is it’s delicious just as it is, but a light pat of honey butter dolloped on top when serving adds that perfect extra touch of sweetness and richness. For a little herbal brightness, try garnishing with fresh thyme or rosemary.
Side Dishes
This cornbread is an excellent companion to hearty fall dishes like chili, roasted turkey, or glazed ham. It also pairs wonderfully with creamy soups or a fresh salad to balance the richness.
Creative Ways to Present
Slice the cornbread into bite-sized squares for a festive party spread, or use it as a base for a breakfast strata by layering in eggs and cheese. You can even turn leftovers into croutons or bread pudding for a tasty reinvention.
Make Ahead and Storage
Storing Leftovers
Store your cornbread in an airtight container at room temperature for up to two days or refrigerate to keep it fresh for about a week. This ensures you can enjoy your Honey Butter Sweet Potato Cornbread Recipe without any sacrifice to its moisture or flavor.
Freezing
This cornbread freezes beautifully. Wrap individual slices or the whole block tightly in plastic wrap and foil, then place in a freezer-safe bag. It will keep for up to three months without losing its delightful texture and taste.
Reheating
To warm up frozen or refrigerated cornbread, pop it in a 350°F oven for about 10 minutes or microwave a slice for 20-30 seconds. Adding a tiny pat of butter before reheating will amplify that fresh-baked experience.
FAQs
Can I use canned sweet potato puree instead of fresh?
Absolutely! While fresh sweet potato puree offers the best texture and flavor, canned puree can be a convenient substitute. Just make sure to use unsweetened puree and drain any excess liquid for the best results.
Is there a gluten-free option for this recipe?
You can swap the all-purpose flour for a gluten-free blend, ideally one with xanthan gum included. Keep the cornmeal as is, and your Honey Butter Sweet Potato Cornbread Recipe will stay just as delicious and tender.
Can I substitute honey with maple syrup or sugar?
Maple syrup works well and imparts its own lovely sweetness and warmth, but keep the quantity the same as honey. Granulated sugar can be used, but it won’t add the depth or moisture that honey provides, so you might want to add a bit of extra butter or syrup to compensate.
How do I know when the cornbread is fully baked?
The best test is to insert a toothpick or cake tester into the center of the cornbread. If it comes out clean or with just a few moist crumbs, it’s done. The top should be golden brown and spring back slightly when gently pressed.
Can I make this recipe dairy-free?
Definitely! Use almond, oat, or another plant-based milk instead of whole milk, and swap butter for a vegan alternative like coconut oil or margarine. The Honey Butter Sweet Potato Cornbread Recipe will still be moist and flavorful with these adjustments.
Final Thoughts
This Honey Butter Sweet Potato Cornbread Recipe is one of those feel-good dishes that brings warmth and joy to your table with every bite. Whether you’re making it for a holiday gathering or a cozy family meal, it’s sure to become a cherished favorite. I can’t wait for you to try it and enjoy the rich, sweet, buttery goodness that only this special cornbread can deliver.
Print
Honey Butter Sweet Potato Cornbread Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 9 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American Southern
Description
This Honey Butter Sweet Potato Cornbread is a moist and flavorful twist on classic cornbread, incorporating sweet potato puree and honey for natural sweetness and rich buttery notes. Perfect as a comforting side dish or a snack, it combines the earthy sweetness of sweet potatoes with the crumbly texture of traditional cornbread.
Ingredients
Sweet Potato Puree
- 1 cup sweet potato puree (about 1 medium sweet potato)
Dry Ingredients
- 1 cup all-purpose flour
- 1 cup cornmeal
- 2 tsp baking powder
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup melted unsalted butter
- 1/2 cup honey
- 1 cup whole milk (or substitute with almond/oat milk)
- 2 large eggs
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C) and grease an 8-inch square baking dish to ensure the cornbread doesn’t stick.
- Prepare Sweet Potato Puree: Boil or bake sweet potatoes until tender, then remove the skin and mash the flesh into a smooth puree measuring one cup.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, cornmeal, baking powder, and salt to evenly distribute the leavening agent and salt.
- Combine Wet Ingredients: In a separate bowl, mix the melted unsalted butter, honey, milk, eggs, and sweet potato puree until fully integrated and smooth.
- Blend Batter: Gently fold the wet ingredients into the dry ingredients just until combined to avoid overmixing, which could make the cornbread tough.
- Bake: Pour the batter into the prepared baking dish and bake in the preheated oven for 25-30 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
Notes
- Substitute whole milk with almond or oat milk for a dairy-free version.
- Store leftover cornbread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For extra flavor, add a teaspoon of cinnamon or nutmeg to the batter.
- Ensure not to overmix the batter to keep the cornbread light and tender.
