Howdy, y’all! Isn’t there just something comforting about a warm slice of cornbread? Especially when it’s got a little somethin’ special, like the sweetness of sweet potato and a touch of honey butter. This Honey Butter Sweet Potato Cornbread recipe is my family’s favorite, and I think it’ll become yours too. It’s the perfect side dish for just about any meal, from a simple weeknight supper to a big holiday feast. Ready to give it a whirl?
Top Reasons To Make It
This cornbread is truly special. The sweet potato adds a lovely moisture and a subtle sweetness that complements the cornbread perfectly. Plus, who can resist that honey butter? It’s the perfect finishing touch. And the best part? This recipe is surprisingly easy, even for busy weeknights.
Ingredients
- All-purpose flour: Structure and texture.
- Yellow cornmeal: Classic cornbread flavor.
- Granulated sugar: Sweetness.
- Baking powder: Lift and rise.
- Salt: Enhances flavors.
- Eggs: Binds the ingredients and adds richness.
- Milk: Moisture.
- Melted butter: Flavor and tenderness.
- Mashed sweet potato: Moisture, sweetness, and that beautiful color.
- Honey: For the honey butter topping.
- Butter: For the honey butter topping.
Below are the measurement for the recipe:
Instructions
- Preheat your oven to 400°F (200°C). Grease an 8-inch square baking pan.
- In a large bowl, whisk together the dry ingredients: flour, cornmeal, sugar, baking powder, and salt.
- In a separate bowl, whisk together the wet ingredients: eggs, milk, melted butter, and mashed sweet potatoes. Make sure your sweet potatoes are nice and smooth—no lumps!
- Pour the wet ingredients into the dry ingredients and stir until just combined. Don’t overmix!
- Pour the batter into the prepared pan and bake for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean.
- While the cornbread is baking, make the honey butter: In a small bowl, combine the softened butter and honey. Mix until smooth and creamy. So good.
- Once the cornbread is out of the oven, let it cool in the pan for a few minutes before spreading with the honey butter. Serve warm.
Variations & Substitutions
You can easily adapt this recipe to your liking. For a sweeter cornbread, add a bit more sugar. For a spicier kick, add a pinch of cayenne pepper. If you don’t have milk on hand, you could use buttermilk. Though the overall flavor profile from regular milk would differ.
Serving Ideas & Pairings
This Honey Butter Sweet Potato Cornbread goes great with just about anything. Serve it alongside chili, soup, or your favorite barbecue dishes. It’s also fantastic with a simple salad. Really, it will fit with anything you want from best dessert recipes to classic cornbread recipe.
Storage & Reheating
Store leftover cornbread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. To reheat, wrap the cornbread in foil and warm in a 350°F (175°C) oven for 10-15 minutes, or until heated through. Please don’t leave it out and about in the room for more than 2 hours to avoid food spoilage.
Frequently Asked Questions
Can I use canned sweet potatoes?
Yes, you sure can! One 15-ounce can of sweet potatoes, drained and mashed, will do the trick. Make sure they aren’t overly sweet from anything else added in the can.
What if I don’t have honey?
You could use maple syrup as an alternative in your honey butter instead, or simply enjoy the sweet potato corn bread as it is – it’s so, so tender and flavorful.
So there you have it: my tried-and-true recipe for Honey Butter Sweet Potato Cornbread. It’s a sweet and satisfying dish that’s perfect for any occasion. I hope y’all enjoy it as much as my family does! It brings out both sweet potato pie and honey butter in its flavor profile.
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Honey Butter Sweet Potato Cornbread: A Texan Twist
- Total Time: 35 minutes
- Yield: 9 slices 1x
- Diet: Vegetarian
Description
This Honey Butter Sweet Potato Cornbread is moist, fluffy, and kissed with natural sweetness from mashed sweet potatoes and honey butter. Perfect for Thanksgiving, Sunday dinner, or any cozy meal that needs a comforting side.
Ingredients
1 cup all-purpose flour
1 cup yellow cornmeal
⅓ cup granulated sugar
1 tablespoon baking powder
½ teaspoon salt
2 large eggs
¾ cup milk
¼ cup melted butter
1 cup mashed sweet potato (smooth, no lumps)
For the Honey Butter:
¼ cup softened butter
2 tablespoons honey
Instructions
1. Preheat oven to 400°F (200°C). Grease an 8-inch square baking pan.
2. In a large bowl, whisk together flour, cornmeal, sugar, baking powder, and salt.
3. In another bowl, whisk together eggs, milk, melted butter, and mashed sweet potato until smooth.
4. Pour wet ingredients into the dry and stir until just combined. Don’t overmix.
5. Pour batter into prepared pan and bake for 20–25 minutes, or until a skewer comes out clean.
6. Meanwhile, make the honey butter: mix softened butter with honey until creamy.
7. Let the cornbread cool slightly, then spread the honey butter on top. Serve warm.
Notes
You can substitute buttermilk for regular milk for a tangier flavor.
This cornbread pairs beautifully with chili, roasted meats, or a Thanksgiving feast.
For an extra twist, add a pinch of cinnamon or nutmeg to the batter.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breads
- Method: Baked
- Cuisine: Southern American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 10g
- Sodium: 270mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
Keywords: sweet potato cornbread, honey butter cornbread, thanksgiving sides, fall baking