Honey Butter Sweet Potato Cornbread

Sweet, moist, and irresistibly buttery—this Honey Butter Sweet Potato Cornbread is the ultimate comfort food. With the natural sweetness of roasted sweet potatoes and a luscious honey butter glaze, this cornbread is the perfect side dish for holiday dinners, cozy weeknights, or even breakfast. It’s soft on the inside with a golden, slightly crisp top that makes each bite unforgettable.

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Why You’ll Love This Recipe
Rich & Moist – Sweet potato keeps the texture soft and satisfying.
Naturally Sweet – Honey and sweet potato provide sweetness without overpowering.
Versatile – Great as a side, snack, or breakfast with a warm drink.
Crowd Favorite – Kids and adults alike will ask for seconds.
Easy to Make – No fancy equipment or techniques required.

Ingredients You’ll Need

For the Sweet Potato Cornbread:

• 1 cup mashed sweet potato (about 1 large roasted sweet potato)
• 1 cup yellow cornmeal
• ¾ cup all-purpose flour
• 1 tbsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ½ tsp cinnamon (optional for warmth)
• 2 large eggs
• ½ cup honey
• ½ cup buttermilk (or milk + 1 tsp lemon juice)
• ½ cup unsalted butter, melted
• 1 tsp vanilla extract

For the Honey Butter Topping:

• ¼ cup unsalted butter, softened
• 2 tbsp honey
• Pinch of salt

Tools You’ll Need

• Large mixing bowl
• Medium mixing bowl
• Whisk
• 8×8-inch baking dish or cast iron skillet
• Spatula
• Electric mixer or hand whisk (optional for honey butter)
• Fork or potato masher

Step-by-Step Instructions

Step 1: Roast & Mash the Sweet Potato

1. Preheat your oven to 400°F (200°C).
2. Wash and pierce a large sweet potato with a fork.
3. Roast directly on the oven rack or in a baking dish for 45-50 minutes until fork-tender.
4. Once cool, peel and mash until smooth. Measure 1 cup for the recipe.

Step 2: Prepare the Batter

1. Preheat oven to 375°F (190°C) if not already on.
2. In a large bowl, combine cornmeal, flour, baking powder, baking soda, salt, and cinnamon.
3. In another bowl, whisk together mashed sweet potato, eggs, honey, buttermilk, melted butter, and vanilla extract.
4. Pour wet ingredients into the dry ingredients and stir gently with a spatula until just combined. Don’t overmix.

Step 3: Bake the Cornbread

1. Lightly grease an 8×8-inch baking dish or cast iron skillet.
2. Pour the batter into the dish and smooth the top.
3. Bake for 25–30 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.
4. Let it cool slightly in the pan before serving.

Step 4: Make the Honey Butter

1. In a small bowl, mix softened butter, honey, and a pinch of salt.
2. Whip with a fork or electric mixer until fluffy and well combined.
3. Spread on top of the warm cornbread or serve it on the side.

Step 5: Serve & Enjoy
Cut the cornbread into squares and serve warm, topped with a generous dollop of honey butter. Pairs beautifully with chili, soups, roasted chicken, or just a hot cup of tea.

Tips for Perfect Cornbread
Roast, Don’t Boil – Roasting sweet potatoes brings out more flavor and avoids excess moisture.
Don’t Overmix – Overmixing can make cornbread dense. Mix just until combined.
Use Cast Iron – A preheated cast iron skillet gives the cornbread a crisp edge.
Double the Honey Butter – It’s that good. You’ll want extra on hand.
Make It Muffins – Pour the batter into muffin tins for individual servings. Bake for 18–20 minutes.

Serving Suggestions
Chili – The slight sweetness balances out spicy stews.
Fried or Baked Chicken – A classic Southern pairing.
Breakfast – Serve with scrambled eggs or yogurt for a morning treat.
Holiday Side – Perfect for Thanksgiving or Christmas dinner.
Sweet Treat – Warm it up and top with whipped cream or maple syrup.

How to Store & Reheat

Storing:

• Room Temp: Store in an airtight container for up to 2 days.
• Refrigerator: Keep refrigerated for up to 5 days.

Freezing:

• Wrap tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge.

Reheating:

• Oven: Warm slices in a 300°F oven for 10 minutes.
• Microwave: Heat individual slices for 15–20 seconds. Add a little butter on top to refresh the moisture.

Frequently Asked Questions

1. Can I use canned sweet potato puree?
   Yes, just make sure it’s unsweetened and thick in consistency.
2. What can I substitute for buttermilk?
   Use regular milk mixed with 1 tsp lemon juice or vinegar, let it sit for 5 minutes.
3. Can I make it gluten-free?
   Yes, swap all-purpose flour with a 1:1 gluten-free flour blend.
4. Is this recipe too sweet for savory meals?
   No, the sweetness is balanced and complements savory dishes well.
5. Can I make this vegan?
   Yes, use flax eggs, plant-based milk + lemon juice, and vegan butter. Honey can be swapped with maple syrup or agave.

Final Thoughts
This Honey Butter Sweet Potato Cornbread delivers everything you love about classic cornbread with a sweet and buttery twist. Moist, tender, and bursting with flavor, it’s destined to become a household favorite. Whether you serve it as a side for a hearty dinner or enjoy a warm square for breakfast, this cornbread recipe is guaranteed to satisfy.

Try it once, and it’ll earn a permanent spot in your kitchen rotation. Don’t forget to share your creation and leave a review below—I’d love to hear how it turned out!

Preparation Time: 10 minutes (plus sweet potato roasting)
Cooking Time: 30 minutes
Cuisine: American

Nutritional Information (Per Serving):
Calories: 280 | Protein: 4g | Carbohydrates: 32g | Fat: 14g | Fiber: 2g | Sodium: 200mg

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