Golden, tender, and bursting with cozy flavor, Honey Butter Sweet Potato Cornbread is a delightful twist on a classic. Each bite delivers a soft, cake-like texture with a warm undertone of earthy sweet potatoes, perfectly balanced by the rich sweetness of honey and the creamy touch of butter. Whether you’re serving it at a holiday table, Sunday dinner, or as a comforting side to chili, this cornbread adds a delicious Southern flair to any meal.
The sweet potatoes not only enhance the flavor but also bring natural moisture, making the crumb incredibly soft and rich. Honey brings a floral sweetness that lingers just enough, while the butter gives it that melt-in-your-mouth feel. This isn’t your average cornbread—it’s comfort food elevated, and you’ll find yourself coming back for a second (and third!) slice.
Ingredients for Honey Butter Sweet Potato Cornbread
- 1 cup mashed sweet potatoes (roasted or boiled, then mashed smooth)
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon (optional for warmth)
- 2 large eggs
- 1 cup buttermilk
- 1/3 cup melted unsalted butter (plus extra for greasing and topping)
- 1/4 cup honey
- Optional: extra honey butter for serving
Step 1: Prepare the Sweet Potatoes
Start by roasting or boiling 1–2 medium sweet potatoes until fork-tender. Let them cool slightly, then peel and mash until smooth. Measure out 1 cup and set aside. Roasting brings out deeper caramelized flavor, while boiling keeps the taste milder—choose based on your preference.
Step 2: Preheat and Grease
Preheat your oven to 375°F (190°C). Lightly grease a 9×9-inch baking pan with butter or nonstick spray. You can also line it with parchment paper for easier removal and cleaner slices.
Step 3: Combine Dry Ingredients
In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, salt, and optional cinnamon. This dry blend ensures even distribution of leavening and flavor.
Step 4: Mix Wet Ingredients
In a separate bowl, beat the eggs, then whisk in the buttermilk, melted butter, honey, and mashed sweet potatoes. Stir until the mixture is smooth and uniform. The sweet potatoes may take a bit of extra stirring to fully incorporate.
Step 5: Bring It All Together
Slowly pour the wet mixture into the dry ingredients. Use a spatula or wooden spoon to fold everything together gently—just until combined. Avoid overmixing, which can make the cornbread dense.
Step 6: Bake to Golden Perfection
Pour the batter into the prepared baking pan and smooth the top. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. The top should be golden and slightly cracked, with a lightly springy texture.
Step 7: Glaze with Honey Butter (Optional but recommended!)
While still warm, brush the top with a mixture of melted butter and honey for a glossy, flavorful finish. This adds an extra layer of indulgence and makes the cornbread irresistible when served warm.
Storage Instructions
To keep your Honey Butter Sweet Potato Cornbread fresh and delicious:
- Room Temperature: Store in an airtight container or wrap tightly in foil. It will stay fresh for up to 2 days at room temperature.
- Refrigerator: For longer storage, place in the fridge for up to 5–6 days. Make sure it’s sealed well to prevent it from drying out.
- Freezer: Wrap individual squares in plastic wrap and then place in a freezer-safe bag or container. It can be frozen for up to 2 months. Thaw at room temperature or reheat in the oven for best texture.
To reheat, warm slices in the oven at 300°F (150°C) for 10 minutes or microwave for about 20–30 seconds with a small pat of butter on top.
Estimated Nutrition
Per serving (based on 9 servings):
- Calories: ~230
- Carbohydrates: 35g
- Protein: 4g
- Fat: 9g
- Saturated Fat: 5g
- Fiber: 2g
- Sugar: 10g
- Sodium: 250mg
(Note: These values may vary slightly based on exact ingredients and portion size.)
Frequently Asked Questions
What type of sweet potatoes should I use?
Any orange-fleshed variety works well. Garnet or Jewel sweet potatoes are especially flavorful and moist.
Can I use canned sweet potatoes or yams?
Yes, just make sure to drain and mash them thoroughly. Avoid pre-sweetened canned yams.
What can I substitute for buttermilk?
You can make a quick substitute by mixing 1 tablespoon of vinegar or lemon juice with 1 cup of milk. Let it sit for 5 minutes before using.
Is it possible to make this gluten-free?
Yes! Substitute the all-purpose flour with a 1:1 gluten-free flour blend that includes xanthan gum for structure.
Can I make this recipe without eggs?
Yes, you can use a flax egg (1 tbsp ground flaxseed + 3 tbsp water) per egg or try a commercial egg replacer.
What dishes pair well with this cornbread?
It’s perfect alongside chili, roasted meats, stews, BBQ dishes, or as a sweet-savory breakfast with coffee.
Can I add mix-ins like cheese or jalapeños?
Absolutely! Try shredded cheddar, chopped jalapeños, or even bacon bits for a savory variation.
How do I keep it from being too crumbly?
Avoid overbaking and make sure there’s enough moisture from the sweet potatoes and butter. Let it cool slightly before slicing for better structure.
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