If you’re looking for a side dish that brings pure comfort, color, and a touch of sweet nostalgia to the table, look no further than Honey Butter Sweet Potato Cornbread. This Southern-inspired recipe marries tender, golden cornbread with soft mashed sweet potato, fragrant cinnamon, and a swirl of rich honey butter on top. The result is a moist, flavorful bread that’s ready to steal the spotlight at any meal—whether it’s a family holiday or a cozy weeknight dinner. In this article, you’ll find everything you need to create the ultimate Honey Butter Sweet Potato Cornbread in your own kitchen, complete with serving tips, storage secrets, and answers to all your cornbread questions.
Ingredients You’ll Need
The best part about this recipe is the simplicity of the ingredients—you’ll probably already have most of them on hand. Each component adds something special, from the autumnal sweetness of the potato to the warm, melty magic of butter. Here’s how each ingredient makes the Honey Butter Sweet Potato Cornbread truly shine:
- Sweet Potato: Roasted and mashed, this brings moistness and natural sweetness, plus a gorgeous golden color.
- Cornmeal: For that classic, rustic cornbread texture and hearty flavor.
- All-Purpose Flour: Lightens the crumb just enough, so your bread is tender but still sturdy enough to slice.
- Granulated Sugar: Enhances the natural sweetness of the potato and honey without making the bread too dessert-like.
- Baking Powder: Gives the cornbread a lovely lift, so every bite is delightfully fluffy.
- Salt: Just a pinch brightens and balances all the flavors.
- Cinnamon: Warm spice really brings out the earthy sweetness of the potato.
- Unsalted Butter: Adds richness—melted into the batter and whipped into the creamy honey butter for topping.
- Honey: Lends floral sweetness in both the bread and the topping, making each bite extra special.
- Large Eggs: Binds everything together and helps create a smooth, even crumb.
- Buttermilk: A touch of tang and extra tenderness; it makes the cornbread irresistible.
- Optional: Chopped Pecans: For a little crunch and nutty depth, add them to the batter if you like.
How to Make Honey Butter Sweet Potato Cornbread
Step 1: Prepare the Pan and Oven
Begin by preheating your oven to 375°F (190°C). Grab a 9-inch square baking dish or, for a truly Southern touch, a cast-iron skillet. Coat it generously with butter or nonstick spray, so your cornbread lifts out easily and boasts a golden crust.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, salt, and cinnamon. This little step ensures everything gets evenly distributed, so your bread has a balanced sweet and savory flavor in every bite.
Step 3: Blend the Wet Ingredients
In another bowl, combine the mashed sweet potato, melted butter, honey, eggs, and buttermilk. Stir until the mixture looks smooth and creamy—don’t worry if there are a few sweet potato flecks, they add character!
Step 4: Combine Everything Gently
Add the wet mixture to the bowl of dry ingredients. Stir just until combined, being careful not to over-mix. If you’re adding chopped pecans for crunch, fold them in here. The batter should be thick but scoopable—the perfect consistency for your Honey Butter Sweet Potato Cornbread.
Step 5: Bake to Golden Perfection
Pour the batter into your prepared pan and smooth the top for even baking. Slide it into the oven and let the magic happen for about 25 to 30 minutes, or until the top is deeply golden and a toothpick inserted into the center comes out clean. Resist the urge to cut it right away—let it cool for at least 10 minutes before slicing.
Step 6: Whip Up the Honey Butter
While your cornbread bakes, beat the softened butter with honey (and a pinch of cinnamon if you like) until light and fluffy. This honey butter takes your sweet potato cornbread over the top, making it nearly impossible to stop at just one piece.
How to Serve Honey Butter Sweet Potato Cornbread
Garnishes
For a gorgeous presentation and a bit of added texture, sprinkle the top of your warm cornbread with a handful of chopped toasted pecans or a light dusting of cinnamon. A generous dollop of the whipped honey butter melting over the hot bread makes every serving feel extra special.
Side Dishes
This cornbread is a game-changer alongside classic Southern mains like chili, BBQ pulled pork, or roasted chicken. It mops up braises and stews like a dream and adds a sweet-savory highlight to holiday spreads or hearty soups.
Creative Ways to Present
If you want to impress, cut the Honey Butter Sweet Potato Cornbread into tidy squares and serve them stacked on a rustic wooden board. Or go casual and bake them in muffin tins for portable, party-ready treats. For brunch, try it toasted with fried eggs and avocado for a fun twist!
Make Ahead and Storage
Storing Leftovers
Let any leftover Honey Butter Sweet Potato Cornbread cool completely, then wrap it tightly in plastic wrap or foil and keep it at room temperature for up to two days. For longer storage, pop it into an airtight container in the fridge for up to a week. The honey butter can stay covered in the refrigerator, too—just let it soften a bit before spreading.
Freezing
This cornbread freezes beautifully! Slice into squares, wrap each one individually, and store in a zip-top freezer bag. The honey butter can be frozen in a small container. Both will keep well for up to three months. Thaw at room temperature or overnight in the refrigerator when you’re ready to enjoy them again.
Reheating
When reviving your Honey Butter Sweet Potato Cornbread, a few seconds in the microwave or a quick warm-up in a 300°F oven will do the trick. Loosely wrap in foil to prevent drying, and always reheat the honey butter separately for easy spreading.
FAQs
Can I use canned sweet potato instead of fresh?
Absolutely! If you’re short on time, canned sweet potato puree works wonderfully. Just make sure it’s unsweetened and well-drained before adding it to your Honey Butter Sweet Potato Cornbread batter.
Is it possible to make this cornbread gluten-free?
Yes! Simply swap the all-purpose flour with your favorite gluten-free flour blend. The texture may vary slightly, but the end result will still be moist and delicious.
Can I make this recipe dairy-free?
You sure can. Use a plant-based butter and substitute buttermilk with a non-dairy milk mixed with a teaspoon of vinegar. The honey butter will also need a dairy-free alternative, but the flavor will still be delightful!
How can I tell when the Honey Butter Sweet Potato Cornbread is done baking?
You’ll know it’s ready when the top is deeply golden and a toothpick inserted into the center comes out clean or with just a few moist crumbs attached. Avoid over-baking so your bread stays moist and tender.
What’s the best way to serve this cornbread at a party?
For parties, cut the cornbread into bite-size squares and serve with ramekins of honey butter for easy spreading. You can also bake the batter in mini muffin tins—everyone loves a personal-sized treat!
Final Thoughts
I can’t encourage you enough to give this Honey Butter Sweet Potato Cornbread a try. With its vibrant color, cozy sweetness, and irresistible honey butter topping, it’s the kind of recipe that people remember—and request again and again. Invite a few friends over, bake up a fresh pan, and let the oven fill your home with comfort and joy!
Print
Honey Butter Sweet Potato Cornbread Recipe
- Total Time: 45 minutes
- Yield: 9 servings 1x
- Diet: Vegetarian
Description
Indulge in the perfect blend of sweet and savory with this Honey Butter Sweet Potato Cornbread recipe. Moist and flavorful, this cornbread features the natural sweetness of sweet potatoes, enhanced by a touch of honey butter for a delightful treat.
Ingredients
Sweet Potato Cornbread:
- 1 cup mashed cooked sweet potato (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
- 1/2 teaspoon cinnamon
- 1/2 cup unsalted butter, melted
- 1/4 cup honey
- 2 large eggs
- 1 cup buttermilk
Honey Butter:
- 1/2 cup unsalted butter, softened
- 3 tablespoons honey
- pinch of cinnamon (optional)
Instructions
- Preheat oven and prepare pan: Preheat oven to 375°F (190°C) and grease a 9-inch square baking dish or cast-iron skillet.
- Mix dry ingredients: In a large bowl, whisk together cornmeal, flour, sugar, baking powder, salt, and cinnamon.
- Combine wet ingredients: In another bowl, mix mashed sweet potato, melted butter, honey, eggs, and buttermilk until smooth.
- Combine wet and dry: Add wet ingredients to dry ingredients and stir until just combined.
- Bake: Pour batter into the prepared pan and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Prepare honey butter: Beat softened butter with honey (and cinnamon if using) until fluffy.
- Serve: Serve cornbread warm with honey butter spread on top.
Notes
- For extra texture, add 1/2 cup chopped pecans to the batter.
- This cornbread also pairs wonderfully with chili or roasted meats.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Bread, Side Dish
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 1 square
- Calories: 250
- Sugar: 15 g
- Sodium: 230 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 55 mg
