Honey Butter Sweet Potato Cornbread

This Honey Butter Sweet Potato Cornbread is the ultimate cozy side dish—soft, golden, and brimming with rich, natural sweetness from mashed sweet potatoes and honey. With a tender, moist crumb and a golden top kissed by buttery honey glaze, this cornbread elevates any meal. It’s the perfect blend of savory and sweet, ideal for holiday tables, Sunday dinners, or any time you need a comforting bite.

Why You’ll Love This Recipe

• Naturally sweet and moist: Mashed sweet potatoes bring incredible texture and flavor.
• Buttery and rich: Melted butter in the batter and honey butter topping make this extra indulgent.
• Quick and easy: Ready in under an hour with minimal prep.
• Versatile: Pairs beautifully with chili, stews, roasted meats, or can be enjoyed solo.
• Beautiful presentation: Golden color and honey glaze make it a showstopper side.

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 regular milk)
• 1⁄4 cup unsalted butter, melted
• 2 large eggs
• 1⁄4 cup honey

Honey Butter:

• 1⁄2 cup unsalted butter, softened
• 1⁄4 cup honey
• 1⁄4 teaspoon salt (optional)

Directions

Preheat the Oven

• Preheat your oven to 375°F (190°C).
• Grease an 8-inch square baking dish or cast-iron skillet with butter or non-stick spray. Set aside.

Prepare the Sweet Potatoes

• If not already done, peel and boil or roast 1 medium sweet potato until fork-tender.
• Mash the sweet potato until smooth and let it cool slightly.

Mix the Dry Ingredients

• In a large mixing bowl, whisk together:
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt

Mix the Wet Ingredients

• In a separate bowl, combine:
  • 1 cup mashed sweet potatoes
  • 1 cup buttermilk
  • 1/4 cup melted butter
  • 2 large eggs
  • 1/4 cup honey
• Whisk until the mixture is completely smooth and well combined.

Combine Wet and Dry

• Pour the wet mixture into the bowl of dry ingredients.
• Stir gently with a spatula or wooden spoon until just combined.
  • Do not overmix—the batter should be thick but pourable.

Bake

• Pour the batter into the greased baking dish or skillet.
• Smooth the top with a spatula.
• Bake in the preheated oven for 25–30 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown.

Make the Honey Butter

• While the cornbread bakes, beat together in a small bowl:
  • 1/2 cup softened unsalted butter
  • 1/4 cup honey
  • 1/4 teaspoon salt (optional)
• Whip until smooth, creamy, and fully combined.

Cool and Serve

• Remove the cornbread from the oven and let it cool slightly for about 5–10 minutes.
• Slice and serve warm with a generous smear of the honey butter.

Pro Tips and Variations

• Use room temperature ingredients: This helps everything blend smoothly.
• Don’t overmix: Stir just until the ingredients are incorporated for a tender crumb.
• Make ahead: The mashed sweet potato can be prepped up to 3 days in advance.
• Add-ins: Try chopped pecans, a pinch of cinnamon, or a handful of dried cranberries for extra flavor.
• Gluten-free option: Substitute all-purpose flour with a 1:1 gluten-free baking blend.

Serving Suggestions

• With chili or stew: The sweet flavor balances spicy or savory main dishes.
• Breakfast side: Serve alongside scrambled eggs, sausage, or with jam.
• Holiday table: A perfect addition to Thanksgiving, Christmas, or Easter meals.
• Southern-style snack: Enjoy on its own with tea or coffee and a pat of honey butter.

Storage / Reheating

• Room temperature: Store in an airtight container for up to 3 days.
• Refrigeration: Keeps fresh up to 5 days—just warm before serving.
• Freezing: Wrap slices tightly and freeze up to 2 months. Thaw at room temp.
• Reheating: Microwave slices for 15–20 seconds or warm in a low oven (300°F) for 5–7 minutes.

FAQs

Can I make this dairy-free?
Yes, use plant-based milk and dairy-free butter alternatives.

Can I use canned sweet potato?
Yes, just ensure it’s pure sweet potato and not sweetened or spiced pie filling.

Why is my cornbread dry?
Overbaking or too little moisture can cause dryness. Stick to the baking time and use mashed sweet potato generously.

What’s the best way to mash sweet potatoes?
Use a fork or potato masher for a rustic texture, or a food processor for smoothness.

Can I use maple syrup instead of honey?
Absolutely! Maple syrup works great in both the batter and the butter.

Conclusion

This Honey Butter Sweet Potato Cornbread brings cozy, sweet-savory flavor to any table. With a moist, tender crumb and rich honey butter glaze, it’s the kind of side dish that can easily steal the spotlight. Whether served fresh from the oven at a holiday feast or enjoyed as a simple comfort food treat, it’s bound to become a favorite in your recipe rotation.

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