Honey Butter Sweet Potato Cornbread Recipe: A Cozy Fall Delight

Southern comfort meets sweet sophistication in this honey butter sweet potato cornbread that promises to steal the show at any gathering.

Warm, golden cornbread infused with smooth sweet potato creates a delectable side dish that elevates ordinary meals.

The blend of honey and butter adds a luxurious richness that melts perfectly into every crumbly bite.

Rustic and comforting, this recipe combines traditional Southern cooking with a modern twist.

Each slice brings a subtle sweetness and hearty texture that pairs beautifully with soups, stews, or enjoyed all on its own.

You’ll find this cornbread so irresistible that one slice simply won’t be enough.

Prepare to be transported to a kitchen filled with warmth and delicious aromas.

Honey Butter Sweet Potato Cornbread Deliciousness

• Boost Nutrition Sneaks sweet potatoes into a classic cornbread, adding extra vitamins and a subtle earthy flavor that makes this recipe healthier than traditional versions.
• Create Crowd-Pleasing Comfort Combines sweet and savory elements that appeal to both kids and adults, making it perfect for family gatherings or potluck dinners.
• Customize with Ease Allows simple variations like adding herbs, cheese, or jalapeños to match different taste preferences and meal styles.
• Quick Kitchen Magic Requires minimal preparation and basic ingredients, letting home cooks whip up a delicious side dish in under an hour with straightforward mixing and baking steps.

Honey Butter Cornbread Ingredient Checklist

• Cornmeal: A classic base that provides a traditional texture and flavor for Southern-style cornbread.
• Flour: Helps create a tender and soft crumb in the cornbread.
• Sweet Potatoes: Adds natural sweetness, moisture, and a beautiful orange color to the bread.
• Eggs: Bind the ingredients together and provide structure to the cornbread.

• Buttermilk, Melted Butter: Create a rich and tangy moisture that keeps the cornbread soft and flavorful.

• Baking Powder, Salt: Help the cornbread rise and enhance the overall taste of the bread.

• Honey, Softened Butter: Provide a sweet and creamy spread that complements the savory cornbread perfectly.

Tools for Sweet Potato Cornbread Success

• Large Mixing Bowl: Perfect for combining dry and wet ingredients with plenty of room to stir.
• Separate Medium Bowl: Ideal for mixing sweet potato, eggs, and other wet ingredients smoothly.
• 9-inch Baking Dish: Greased pan that helps cornbread bake evenly and achieve golden edges.
• Measuring Cups and Spoons: Essential for accurate ingredient amounts and consistent results.
• Whisk or Wooden Spoon: Great for mixing ingredients without overmixing the batter.
• Small Bowl: Used for blending honey and softened butter into a delicious spread.
• Toothpick: Helps check cornbread doneness by testing the center for moist crumbs.

Making Honey Butter Cornbread in Simple Steps

Step 1: Warm Up the Oven

Get your oven ready by preheating it to a cozy 375F (190C).

This ensures your cornbread will bake perfectly golden and delicious.

Step 2: Blend Dry Ingredients

• Cornmeal
• Flour
• Baking powder
• Salt

Whisk these ingredients together until they’re well combined and look like a fluffy powder mixture.

Step 3: Create Wet Magic

• Mashed sweet potatoes
• Eggs
• Melted butter
• Buttermilk

Stir until the mixture looks smooth and silky.

Step 4: Marry the Mixtures

Slowly pour the wet ingredients into the dry ingredients.

Gently fold them together, being careful not to overmix.

You want the batter to look just combined with a few little lumps.

Step 5: Bake to Perfection

Transfer the batter into a greased baking dish.

Slide it into the preheated oven and bake for 25-30 minutes.

You’ll know it’s done when a toothpick comes out clean from the center.

Step 6: Whip Up Honey Butter

In a small bowl, blend softened butter with honey until they become a sweet, spreadable dream.

Step 7: Serve and Enjoy

Pull out the cornbread, slice it while warm, and slather each piece with the luscious honey butter.

Enjoy the incredible blend of sweet potato and honey goodness!

Helpful Advice for Sweet Potato Cornbread Bakers

• Add an extra mashed sweet potato for a more tender, rich cornbread that stays incredibly soft and moist.
• Avoid overmixing the batter to prevent a tough, dense texture; stir just until ingredients are combined for a light, fluffy result.
• Adjust honey levels in the honey butter to match your taste preference, from subtle sweetness to a more intense honey flavor.
• Use the toothpick test as your guide, but also look for golden-brown edges and a slightly springy center to ensure perfect baking.
• Wrap leftover cornbread tightly in plastic wrap or store in an airtight container to maintain its moisture and freshness for 2-3 days.

Fun Twists for Honey Butter Cornbread Fans

• Gluten-Free Version: Replace wheat flour with almond flour or gluten-free cornmeal blend for a celiac-friendly option.
• Vegan Adaptation: Substitute eggs with flax eggs, use plant-based butter, and swap buttermilk with almond milk mixed with apple cider vinegar.
• Savory Herb Cornbread: Add chopped rosemary, thyme, and green onions to the batter for an herbal flavor profile.
• Low-Carb Alternative: Use cauliflower mash instead of sweet potatoes and incorporate coconut flour to reduce overall carbohydrate content.

How to Serve Honey Butter Sweet Potato Cornbread

• Cozy Breakfast Companion: Pair this sweet potato cornbread with scrambled eggs and crispy bacon for a hearty morning meal that will energize your day.
• Comforting Soup Sidekick: Crumble the cornbread over a warm bowl of chili or creamy vegetable soup to add a delightful texture and sweet undertone.
• Elegant Brunch Addition: Slice the cornbread and serve as part of a southern-style brunch spread alongside fresh fruit, quiche, and herb-infused butter for an impressive presentation.
• Afternoon Tea Treat: Cut into small squares and enjoy with a cup of hot tea or coffee as a delectable mid-afternoon snack that balances sweetness and warmth.

Storing Honey Butter Sweet Potato Cornbread Right

• Store leftover cornbread in an airtight container for up to 4 days, keeping it fresh and moist in the refrigerator.
• Wrap individual slices or the entire cornbread in plastic wrap, then place in a freezer bag. Freeze for up to 3 months to preserve its delicious flavor.
• Warm individual slices for 15-20 seconds on medium power, preventing dryness and maintaining soft texture.
• Warm cornbread at 350F for 5-7 minutes, wrapped in foil to retain moisture and restore its just-baked taste.

FAQs

• Can I use canned sweet potatoes instead of fresh ones?

Yes, you can use canned sweet potatoes. Just make sure to drain and mash them thoroughly before mixing into the batter.

• Is buttermilk necessary for this recipe?

Buttermilk helps create a tender texture, but if you don’t have it, you can make a substitute by adding 1 tablespoon of vinegar or lemon juice to regular milk and letting it sit for 5 minutes.

• How do I know when the cornbread is fully baked?

Insert a toothpick into the center of the cornbread. If it comes out clean with no wet batter, the cornbread is done. The top should also be golden brown and slightly firm to the touch.

Honey Butter Sweet Potato Cornbread Recipe

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4.5 from 19 reviews

• Total Time: 45 minutes
• Yield: 8 1x

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Description

Sweet cornbread featuring honey butter elevates classic Southern comfort cuisine with a delightful twist. Warm, golden slices invite home cooks to savor rich flavors that connect heritage and modern culinary creativity.

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Ingredients

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Main Ingredients:

• 1 cup mashed sweet potatoes
• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 2 large eggs
• 1 cup buttermilk

Wet Ingredients:

• 1/2 cup melted butter
• 1/4 cup honey
• 1/2 cup softened butter
• 1/4 cup honey

Dry and Seasoning Ingredients:

• 1 tablespoon baking powder
• 1/2 teaspoon salt

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Instructions

1. Prepare the oven by heating to 375°F (190°C), ensuring an even temperature for optimal baking.
2. Sift together cornmeal, flour, baking powder, and salt in a spacious mixing bowl, creating a uniform dry mixture.
3. Whisk mashed sweet potatoes, eggs, melted butter, and buttermilk in a separate container until the liquid ingredients form a smooth, consistent texture.
4. Gently fold the wet ingredients into the dry mixture, stirring minimally to prevent overmixing and maintain a tender crumb.
5. Transfer the batter into a well-greased baking dish, spreading evenly to ensure uniform cooking.
6. Bake for 25-30 minutes, monitoring until a inserted toothpick emerges clean and the top develops a golden-brown surface.
7. While the cornbread bakes, blend honey and softened butter in a small bowl until thoroughly incorporated and silky.
8. Once baked, remove cornbread from the oven and allow to cool slightly for 5-10 minutes.
9. Slice the cornbread and serve warm, accompanied by the luxurious honey butter for a decadent finishing touch.

Notes

• Mash sweet potatoes thoroughly to ensure a smooth, lump-free texture that integrates seamlessly into the batter.
• Don’t overmix the cornbread batter; stir just until ingredients are combined to keep the bread tender and prevent a tough, chewy result.
• Swap buttermilk with regular milk or plant-based milk for dietary adaptations, though buttermilk provides the best tangy flavor and tender crumb.
• Store leftover cornbread in an airtight container at room temperature for 2-3 days, or freeze for up to a month to maintain freshness.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Breakfast, Snacks, Dinner
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 250
• Sugar: 10 g
• Sodium: 200 mg
• Fat: 15 g
• Saturated Fat: 8 g
• Unsaturated Fat: 5 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 2 g
• Protein: 4 g
• Cholesterol: 50 mg