Hi, I’m Natasha, and I’m excited to share one of my favorite recipes: Maple Honey Butter Sweet Potato Cornbread. This isn’t your average cornbread—it’s soft, moist, and infused with the natural sweetness of sweet potatoes, maple syrup, and honey. The warm cinnamon undertones make it perfect for a cozy dinner or a holiday feast.
Why I Love This Recipe
Cornbread is a classic comfort food, but this version takes it to a whole new level. The mashed sweet potatoes add incredible moisture, while the combination of maple syrup and honey gives it a rich, buttery sweetness. It’s simple to make, pairs beautifully with savory dishes, and tastes just as amazing on its own.
Ingredients for Maple Honey Butter Sweet Potato Cornbread
- Mashed Sweet Potatoes: Cooked and cooled, these bring moisture and natural sweetness to the bread.
- Butter: Softened unsalted butter makes the batter rich and fluffy.
- Maple Syrup and Honey: This dynamic duo adds a deep, caramel-like sweetness.
- Eggs: Provide structure and help the cornbread rise.
- Buttermilk: Keeps the batter tender and enhances the flavor.
- Cornmeal and Flour: A perfect balance for that classic cornbread texture.
- Baking Powder: The leavening agent that helps the bread rise beautifully.
- Salt and Cinnamon: Add depth and warmth to the flavor profile.
How I Make My Sweet Potato Cornbread
1. Prep Your Pan:
First, I preheat my oven to 400°F (200°C). Then, I grease a 9-inch square baking pan or line it with parchment paper for easy cleanup.
2. Cream the Wet Ingredients:
In a large mixing bowl, I cream together the softened butter, maple syrup, and honey until the mixture is smooth and well blended.
3. Add Sweet Potatoes and Eggs:
Next, I mix in the mashed sweet potatoes, eggs, and buttermilk, stirring until everything is fully combined. This step smells amazing already!
4. Combine the Dry Ingredients:
In a separate bowl, I whisk together the cornmeal, flour, baking powder, salt, and cinnamon. This ensures the leavening and spices are evenly distributed.
5. Bring It All Together:
I gradually fold the dry ingredients into the wet mixture, stirring gently. The key here is not to overmix—you want a light, fluffy texture.
6. Pour and Bake:
I pour the batter into the prepared pan, spreading it evenly, and pop it in the oven. After 25–30 minutes, I check with a toothpick; if it comes out clean, it’s ready!
7. Cool and Serve:
Once baked, I let the cornbread cool in the pan for 10 minutes before transferring it to a wire rack. Cutting into the warm, golden squares is the best part.
Natasha’s Tips for Perfect Cornbread
- Don’t Skip the Sweet Potatoes: They’re the secret to the moist texture and unique flavor.
- Room Temperature Ingredients: Let the eggs and buttermilk come to room temperature for better blending.
- Avoid Overmixing: Stir just until the dry and wet ingredients are combined to keep the cornbread tender.
FAQs for Maple Honey Butter Sweet Potato Cornbread
1. Can I use canned sweet potatoes instead of fresh?
Yes, canned sweet potatoes work perfectly in this recipe! Just make sure to drain them well and mash them until smooth before measuring.
2. What can I substitute for buttermilk?
If you don’t have buttermilk, you can make your own by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk. Let it sit for 5 minutes before using.
3. Can I use whole wheat flour instead of all-purpose flour?
You can substitute whole wheat flour, but it may result in a denser texture. For best results, use a mix of half whole wheat and half all-purpose flour.
4. How do I store leftover cornbread?
Store any leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat in the microwave or oven before serving.
5. Can I freeze sweet potato cornbread?
Absolutely! Wrap individual slices in plastic wrap, place them in a freezer-safe bag, and freeze for up to 3 months. Thaw at room temperature or warm in the oven before enjoying.
6. Can I make this recipe gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum. Make sure your cornmeal is labeled gluten-free as well.
7. What can I use instead of maple syrup?
You can replace maple syrup with an equal amount of additional honey or even agave syrup. However, the maple flavor will be missed.
8. How can I make this cornbread sweeter?
If you prefer a sweeter cornbread, add 2–3 tablespoons of granulated sugar to the dry ingredients.
9. Can I make this recipe into muffins?
Yes! Divide the batter evenly into a greased or lined muffin tin and bake at 400°F for 15–18 minutes, or until a toothpick inserted in the center comes out clean.
10. Can I add mix-ins like nuts or dried fruit?
Definitely! Chopped pecans, walnuts, or even dried cranberries make great additions. Fold them in gently before pouring the batter into the pan.
Whether you’re serving this with chili, roasted chicken, or a drizzle of honey, it’s guaranteed to impress. This sweet potato cornbread is a recipe I turn to whenever I want something comforting, flavorful, and a little special. Enjoy!
Maple Honey Butter Sweet Potato Cornbread
Ingredients
- 1 cup mashed sweet potatoes cooked and cooled
- 1/2 cup unsalted butter softened
- 1/4 cup maple syrup
- 1/4 cup honey
- 2 large eggs
- 1 cup buttermilk
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat the oven to 400°F (200°C) and grease or line a 9-inch square baking pan with parchment paper.
- In a large bowl, cream the softened butter, maple syrup, and honey together until smooth and well blended.
- Mix in the mashed sweet potatoes, eggs, and buttermilk until fully combined.
- In a separate bowl, whisk together the cornmeal, flour, baking powder, salt, and cinnamon.
- Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Avoid overmixing.
- Pour the batter into the prepared pan, spreading it evenly.
- Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cornbread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
