If you’re looking for a comforting yet delightfully unique treat, this Honey Butter Sweet Potato Cornbread Recipe is an absolute must-try. It combines the natural sweetness and creamy texture of sweet potatoes with the hearty, slightly crumbly goodness of cornbread, all kissed by rich honey butter flavor. Perfectly golden and moist, this cornbread is a crowd-pleaser whether served alongside a cozy dinner or enjoyed on its own as a sweet-savory snack. I promise, once you make this recipe, it’ll become one of your favorite go-to dishes for every season.
Ingredients You’ll Need
The beauty of this recipe is how simple and accessible the ingredients are, yet each one plays such a crucial role in making every bite flavorful and comforting. From the creamy sweet potato puree to the sweet honey and buttery richness, every component adds a layer of taste, color, or texture to the cornbread.
- 1 cup sweet potato puree: Adds smooth moisture and a natural sweetness that makes the cornbread beautifully soft.
- 1 cup all-purpose flour: Gives structure and slight tenderness to balance the cornmeal’s texture.
- 1 cup cornmeal: The star of traditional cornbread that provides a hearty, slightly gritty crumb.
- 2 tsp baking powder: Ensures the cornbread rises perfectly to a light, airy texture.
- 1/4 tsp salt: Enhances all the flavors, balancing the sweetness and richness.
- 1/2 cup melted unsalted butter: Adds a luscious buttery flavor and moistness throughout the bread.
- 1/2 cup honey: Brings natural sweetness and a lovely floral note that pairs perfectly with sweet potatoes.
- 1 cup whole milk: Or almond/oat milk as a substitute; it adds creaminess and helps create tender crumbs.
- 2 large eggs: Bind all the ingredients together and contribute to a soft yet firm texture.
How to Make Honey Butter Sweet Potato Cornbread Recipe
Step 1: Prepare Your Oven and Dish
Start by preheating your oven to 375°F (190°C). Grease an 8-inch square baking dish generously with butter or non-stick spray to ensure your cornbread doesn’t stick and bakes evenly with a perfectly golden crust.
Step 2: Make the Sweet Potato Puree
Boil or bake your sweet potatoes until they are tender all the way through. Once cooked, mash or blend them until you have a smooth, lump-free puree. This step is essential because the puree adds moisture and sweet flavor that transforms ordinary cornbread into something exceptional.
Step 3: Mix Dry Ingredients
In a large bowl, whisk together the all-purpose flour, cornmeal, baking powder, and salt. Combining these elements first ensures that your leavening agent is evenly distributed, so your Honey Butter Sweet Potato Cornbread Recipe has the perfect rise and crumb texture.
Step 4: Combine Wet Ingredients
In a separate bowl, whisk together melted unsalted butter, honey, milk, eggs, and the sweet potato puree until everything is well incorporated and smooth. This mixture brings that lovely moistness and sweetness that make this cornbread irresistible.
Step 5: Bring Wet and Dry Together
Gently fold the wet ingredients into the dry ingredients just until combined. Be careful not to overmix; the batter should be slightly lumpy. Overmixing can lead to dense cornbread, and you want it light and tender.
Step 6: Bake to Golden Perfection
Pour your batter into the prepared baking dish and bake for 25 to 30 minutes. You’ll know it’s done when the top is golden brown and a toothpick inserted into the center comes out clean. The aroma itself will have you ready to dive right in.
How to Serve Honey Butter Sweet Potato Cornbread Recipe
Garnishes
For a touch of extra indulgence, spread a spoonful of honey butter on top of warm slices. You can even sprinkle some flaky sea salt or a drizzle of extra honey for a sweet-savory contrast. A sprinkle of chopped fresh thyme can add a fresh herbaceous note to balance the sweetness beautifully.
Side Dishes
This cornbread pairs wonderfully with smoky barbecues, rich chili bowls, or hearty stews. It’s also fantastic alongside roasted vegetables or a vibrant salad to balance out the meal with fresh flavors and textures.
Creative Ways to Present
Try transforming the cornbread into mini muffins for parties or holiday gatherings. You can also cube it and toast lightly to turn it into a crunchy crouton for soups or salads — an unexpected yet delicious twist!
Make Ahead and Storage
Storing Leftovers
Wrap any leftover Honey Butter Sweet Potato Cornbread Recipe tightly in plastic wrap or store in an airtight container. It will stay fresh on the counter for up to two days, or keep it in the refrigerator for up to a week without drying out.
Freezing
This cornbread freezes beautifully. Slice it first, then wrap each piece carefully in plastic wrap and place in a freezer-safe bag. It can stay frozen for up to three months, ready to thaw and enjoy whenever you want a quick comfort snack.
Reheating
For the best texture, reheat slices in a toaster oven or regular oven at 350°F (175°C) for about 10 minutes. This helps maintain the crispy edges while warming the soft inside. Microwave reheating is faster but may result in a slightly denser texture.
FAQs
Can I use canned sweet potato puree instead of fresh?
Yes, canned sweet potato puree works well as a convenient substitute. Just make sure it’s plain with no added spices or sugars to keep the balance of flavors just right in the Honey Butter Sweet Potato Cornbread Recipe.
What can I substitute for honey?
If you’re not a fan of honey or need a substitute, maple syrup or agave nectar are excellent alternatives that still add natural sweetness and moisture.
Is it possible to make this recipe gluten-free?
Absolutely! Use a gluten-free all-purpose flour blend in place of regular flour, and ensure your baking powder is gluten-free. The rest of the ingredients are naturally gluten-free, making it easy to adapt.
Can I make this cornbread vegan?
Yes, you can swap the eggs with flax or chia egg substitutes and use plant-based milk and vegan butter. Use maple syrup instead of honey for a fully vegan version of this scrumptious treat.
How do I know when Honey Butter Sweet Potato Cornbread is done baking?
The best test is inserting a toothpick in the center — it should come out clean. The top will be a beautiful golden brown, and your kitchen will smell amazing, too!
Final Thoughts
I can’t recommend this Honey Butter Sweet Potato Cornbread Recipe enough if you want to add a new favorite to your baking repertoire. It’s simple, comforting, and packed with flavors that feel like a warm hug. Whether you serve it for family dinner, holiday gatherings, or just a cozy night in, get ready for lots of compliments and requests for seconds!
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
Description
This Honey Butter Sweet Potato Cornbread combines the natural sweetness of sweet potatoes and honey with the rich flavor of butter to create a moist, tender, and flavorful cornbread. Perfect as a side dish for dinners or a comforting snack, it bakes to a golden brown crust with a soft crumb inside.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1 cup cornmeal
- 2 tsp baking powder
- 1/4 tsp salt
Wet Ingredients
- 1 cup sweet potato puree (about 1 medium sweet potato)
- 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 oven and prepare baking dish: Preheat your oven to 375°F (190°C). Lightly grease an 8-inch square baking dish to prevent sticking and ensure easy removal of the cornbread.
- Prepare sweet potato puree: Either boil or bake the sweet potato until it becomes tender when pierced with a fork. Once cooked, peel and mash it thoroughly into a smooth puree without lumps for an even texture.
- Mix dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, cornmeal, baking powder, and salt. This ensures all leavening and seasoning ingredients are evenly distributed.
- Combine wet ingredients: In a separate bowl, mix the melted unsalted butter, honey, whole milk, eggs, and the prepared sweet potato puree. Whisk well until the mixture is smooth and homogenous.
- Combine wet and dry mixtures: Gently fold the wet ingredients into the dry ingredient mixture. Stir just until combined to avoid overmixing, which could lead to a dense texture.
- Bake the cornbread: Pour the batter into the greased baking dish and smooth the surface with a spatula. Bake for 25-30 minutes until the cornbread is a golden brown color and a toothpick inserted in the center comes out clean.
- Cool and serve: Allow the cornbread to cool for about 10 minutes in the baking dish before slicing and serving. This resting time helps it set and enhances flavor.
Notes
- Sweet potato puree can be made in advance and refrigerated for up to 3 days or frozen for longer storage.
- For a dairy-free version, substitute whole milk with almond or oat milk and use dairy-free butter alternatives.
- To add extra flavor, consider mixing in 1/2 teaspoon of cinnamon or nutmeg to the dry ingredients.
- Do not overmix the batter to maintain a tender, fluffy texture.
- Check for doneness starting at 25 minutes to prevent overbaking.
