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If you’re looking for a soul-warming treat that combines the cozy sweetness of fall with a golden, tender crumb, then you will absolutely adore this Honey Butter Sweet Potato Cornbread Recipe. This delightful dish takes the humble cornbread up a notch by folding in luscious mashed sweet potatoes and drizzling it with a heavenly homemade honey butter. The result is a rich, moist, and beautifully textured bread that carries just the right balance of sweetness and spice, making every bite feel like a warm hug on a plate. Whether served alongside a holiday feast or enjoyed as a comforting snack on its own, this recipe promises to become a cherished crowd-pleaser in your kitchen.
Ingredients You’ll Need
Gathering the right ingredients for this Honey Butter Sweet Potato Cornbread Recipe is wonderfully straightforward. Each component plays a crucial role, whether it’s providing moisture, texture, sweetness, or depth of flavor, making the final cornbread irresistibly tender and flavorful.
- 1 cup mashed sweet potatoes: Adds natural sweetness and a velvety softness to the cornbread.
- 1 cup cornmeal: Essential for that classic cornbread texture and subtle corn flavor.
- 1 cup all-purpose flour: Balances the cornmeal and provides structure for the bread.
- 1/2 cup granulated sugar: Brings just the right amount of sweetness without overwhelming.
- 1 tablespoon baking powder: Helps the cornbread rise and stay fluffy.
- 1/2 teaspoon salt: Enhances all the flavors perfectly.
- 1/2 teaspoon cinnamon (optional): Adds a warm, subtle spice that complements the sweet potato beautifully.
- 2 large eggs: Provide moisture and help bind the ingredients together.
- 1/2 cup milk: Moistens the batter and contributes to a tender crumb.
- 1/4 cup melted butter: Adds richness and flavor to the cornbread.
- 1/4 cup honey: Infuses natural sweetness and a hint of floral notes.
- 1/4 cup unsalted butter, softened: The base of our luscious honey butter topping.
- 2 tablespoons honey: Sweetens the butter, making it perfect for spreading.
- Pinch of cinnamon (optional): Enhances the honey butter with a tiny kick of warmth.
How to Make Honey Butter Sweet Potato Cornbread Recipe
Step 1: Preheat and Prepare Your Pan
Start by setting your oven to 375°F (190°C). This ensures it’s at the perfect temperature when your batter is ready to go in. Grease an 8×8-inch baking pan or line it with parchment paper to prevent sticking and guarantee easy removal after baking.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together your cornmeal, all-purpose flour, granulated sugar, baking powder, salt, and a touch of cinnamon if you’re using it. Mixing these first evenly distributes your leavening agent and spices, which helps your cornbread rise beautifully and taste harmoniously spiced throughout.
Step 3: Combine Wet Ingredients
In a separate bowl, beat together the mashed sweet potatoes, eggs, milk, melted butter, and honey until the mixture is smooth and creamy. This blend brings an irresistible moistness and sweetness that will transform your cornbread from ordinary to extraordinary.
Step 4: Bring the Batter Together
Pour your wet mixture into the bowl of dry ingredients and gently stir until just combined. The key here is not to overmix, as you want to keep the texture light and tender. A few lumps are perfectly okay!
Step 5: Bake to Perfection
Pour the batter into your prepared pan and pop it in the oven. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. That golden top with just a hint of crackling will tell you it’s time to take it out.
Step 6: Prepare the Honey Butter Topping
While the cornbread bakes, whip together the softened unsalted butter, honey, and a pinch of cinnamon in a small bowl until smooth and creamy. This honey butter will melt like heaven into your warm cornbread, creating a luscious finish.
Step 7: Cool Slightly and Serve
Once out of the oven, let your cornbread rest just a bit so it’s easier to handle. Then generously spread with your honey butter, cut into squares, and get ready to savor every bite of this delightful Honey Butter Sweet Potato Cornbread Recipe.
How to Serve Honey Butter Sweet Potato Cornbread Recipe
Garnishes
For a simple yet stunning presentation, sprinkle a little extra cinnamon on top of the honey butter or add a few toasted pecans for crunch. Fresh rosemary or thyme also pairs wonderfully if you want to bring a savory herbal note to the table.
Side Dishes
This cornbread shines alongside hearty dishes like chili, roasted turkey, or glazed ham. It’s also spectacular with a bowl of creamy butternut squash soup or a big leafy salad for a lighter meal that’s still comforting and filling.
Creative Ways to Present
Try serving your honey butter sweet potato cornbread as mini muffins for a party or breakfast table. You can also sandwich a slice with a bit of sharp cheddar or a dollop of fresh whipped cream cheese for an unexpected and delicious twist!
Make Ahead and Storage
Storing Leftovers
Wrap your leftover cornbread tightly in plastic wrap or aluminum foil and store it at room temperature for up to two days. This keeps it moist and flavorful, ready to enjoy whenever the craving strikes.
Freezing
If you want to keep your cornbread fresh longer, freeze it tightly wrapped or in an airtight container for up to three months. To prevent freezer burn, consider separating individual squares with parchment paper before freezing.
Reheating
Warm frozen or leftover cornbread in a preheated oven at 350°F (175°C) for 10 to 15 minutes. You can also microwave single servings for 20-30 seconds, then finish with a spread of honey butter for that fresh-baked feeling.
FAQs
Can I use canned sweet potatoes for this recipe?
Absolutely! Canned sweet potatoes can be used as a convenient substitute. Just make sure they are mashed well and drained if they’re watery, so your cornbread batter isn’t too wet.
Is it possible to make this cornbread gluten-free?
Yes, you can replace the all-purpose flour with a gluten-free flour blend. Just keep in mind it might slightly change the texture, but the honey butter sweet potato cornbread will still be deliciously moist and flavorful.
How do I know when the cornbread is done baking?
The best way is to insert a toothpick in the center. If it comes out clean or with just a few moist crumbs, your cornbread is perfectly baked. Avoid underbaking as it might be too gooey inside.
Can I make the honey butter topping ahead of time?
Yes, you can prepare the honey butter a day ahead and store it in the refrigerator. Bring it to room temperature and give it a quick stir before spreading it on warm cornbread for the best experience.
What can I use instead of honey if I don’t have any?
Maple syrup or agave nectar are excellent alternatives to honey. They’ll offer a slightly different flavor but will keep the sweet, luscious quality intact for your honey butter sweet potato cornbread recipe.
Final Thoughts
This Honey Butter Sweet Potato Cornbread Recipe is truly one of those magical dishes that brings comfort, warmth, and a touch of sweetness all at once. It’s easy enough for a weeknight fix yet special enough for holiday tables or gatherings. I can’t wait for you to try it and fall in love with its tender crumb and honey-kissed finish as much as I have. Happy baking!
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Honey Butter Sweet Potato Cornbread Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 9 servings
- Category: Baking
- Method: Baking
- Cuisine: American
Description
This Honey Butter Sweet Potato Cornbread is a delightful twist on classic cornbread, incorporating mashed sweet potatoes for moistness and natural sweetness. Topped with a luscious honey butter spread, this recipe yields a warm, comforting side dish perfect for any meal or holiday gathering.
Ingredients
Cornbread
- 1 cup mashed sweet potatoes (about 1 medium sweet potato, cooked and mashed)
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon (optional)
- 2 large eggs
- 1/2 cup milk
- 1/4 cup melted butter
- 1/4 cup honey
Honey Butter Spread
- 1/4 cup unsalted butter, softened
- 2 tablespoons honey
- Pinch of cinnamon (optional)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Grease an 8×8-inch baking pan or line it with parchment paper to ensure the cornbread doesn’t stick.
- Mix Dry Ingredients: In a large bowl, whisk together the cornmeal, all-purpose flour, granulated sugar, baking powder, salt, and optional cinnamon until evenly combined.
- Mix Wet Ingredients: In a separate bowl, whisk together the mashed sweet potatoes, eggs, milk, melted butter, and honey until the mixture is smooth and uniform.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Avoid overmixing to keep the cornbread tender.
- Pour Batter and Bake: Transfer the batter to the prepared baking pan and spread it evenly. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Prepare Honey Butter: While the cornbread bakes, whisk together the softened unsalted butter, honey, and a pinch of cinnamon in a small bowl until smooth and creamy.
- Cool and Serve: Let the cornbread cool slightly after baking. Spread generously with the honey butter, cut into squares, and serve warm for the best flavor experience.
Notes
- Ensure sweet potatoes are fully cooked and mashed smoothly for best texture.
- Optional cinnamon adds a subtle warmth and depth of flavor.
- Honey butter can be made ahead and refrigerated; bring to room temperature before spreading.
- Use parchment paper for easier cleanup and removal.
- For a dairy-free option, substitute milk with almond or oat milk and use a vegan butter alternative.
