Honey Butter Sweet Potato Cornbread is the ultimate blend of savory and sweet, making it a delightful addition to any meal! With its moist texture, a hint of sweetness, and the creamy decadence of honey butter, this cornbread is sure to steal the show.
Why You’ll Love This Cornbread
This cornbread isn’t your average recipe. The addition of sweet potatoes brings moisture and a subtle richness, while the honey butter topping elevates it to dessert-worthy status. Perfect for a holiday spread, a cozy dinner, or even as a standalone snack, this dish is a must-try for cornbread lovers.
Ingredients You’ll Need
Cornbread Base:
- Sweet Potatoes: Mashed and smooth, these add natural sweetness and a soft texture.
- Yellow Cornmeal: The foundation for that classic cornbread flavor.
- All-Purpose Flour: Provides structure and balance.
- Honey: A touch of sweetness that complements the savory elements.
- Baking Powder: Ensures your cornbread rises beautifully.
- Salt: Enhances the overall flavor profile.
- Eggs: Bind the ingredients together.
- Butter: Adds richness and flavor.
- Buttermilk: Creates a tender crumb and balances sweetness.
Honey Butter Topping:
- Honey: Sweet and sticky, perfect for the topping.
- Softened Butter: Whipped into the honey for a creamy spread.
How to Make Honey Butter Sweet Potato Cornbread
1. Prepare Your Baking Dish
Preheat your oven to 375°F (190°C) and grease a baking dish to prevent sticking.
2. Combine Dry Ingredients
In a large mixing bowl, whisk together the cornmeal, flour, baking powder, and salt. This step ensures even distribution of the leavening agent.
3. Mix the Wet Ingredients
In another bowl, combine the mashed sweet potatoes, eggs, melted butter, and buttermilk. Stir until smooth.
4. Blend Wet and Dry Mixtures
Gradually fold the wet ingredients into the dry mixture. Be careful not to overmix – just stir until combined.
5. Bake to Perfection
Pour the batter into your prepared dish and bake for 25–30 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
6. Whip Up the Honey Butter
While the cornbread bakes, combine softened butter and honey in a small bowl. Stir until the mixture is creamy and well-blended.
7. Serve and Enjoy
Let the cornbread cool slightly before serving. Spread the honey butter over warm slices and watch it melt into the golden goodness.
Pro Tips for Success
- Sweet Potato Prep: Be sure your mashed sweet potatoes are smooth and lump-free for the best texture.
- Don’t Overmix: Overmixing can lead to dense cornbread. Stir until the batter is just combined.
- Serve Warm: Cornbread is best enjoyed warm, straight out of the oven, with the honey butter melting into every bite.
FAQs About Honey Butter Sweet Potato Cornbread
1. Can I use canned sweet potatoes?
Yes, canned sweet potatoes or sweet potato puree work well. Just make sure to drain and mash them until smooth before using.
2. Can I substitute the buttermilk?
If you don’t have buttermilk, you can make a substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for 5 minutes before using.
3. Can I make this recipe gluten-free?
You can try replacing the all-purpose flour with a gluten-free 1-to-1 baking flour. Ensure the other ingredients are gluten-free as well.
4. How do I store leftover cornbread?
Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Warm it up before serving for the best taste.
5. Can I freeze this cornbread?
Yes! Wrap the cornbread tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw at room temperature and reheat before serving.
6. Can I make the batter in advance?
It’s best to bake the batter immediately, but you can prepare the wet and dry ingredients separately, then combine them just before baking.
7. What size baking dish should I use?
A 9×9-inch baking dish works well for this recipe, but you can also use a cast-iron skillet for a more rustic presentation.
8. Can I add other ingredients, like cheese or jalapeños?
Absolutely! Shredded cheddar, diced jalapeños, or even crumbled bacon can be added for a savory twist.
9. How can I make this cornbread sweeter?
Increase the honey in the batter to 1/3 cup or add a bit of sugar to the dry ingredients for a sweeter flavor.
10. Can I use regular butter instead of honey butter?
Yes, regular butter works fine, but the honey butter adds a delightful sweetness that enhances the cornbread’s flavor.
A Cornbread to Remember
Honey Butter Sweet Potato Cornbread is more than just a side dish – it’s an experience. From its golden crust to the creamy, honey-drizzled topping, this recipe is a true crowd-pleaser. Whether you’re hosting a holiday dinner or enjoying a quiet meal at home, this cornbread promises to be a hit every time!
Honey Butter Sweet Potato Cornbread
Ingredients
- – 1 cup mashed sweet potatoes
- – 1 cup yellow cornmeal
- – 1 cup all-purpose flour
- – 1/4 cup honey for the cornbread
- – 1 tablespoon baking powder
- – 1/2 teaspoon salt
- – 2 large eggs
- – 1/2 cup melted butter
- – 1 cup buttermilk
- – 1/4 cup honey for the honey butter
- – 1/2 cup softened butter for the honey butter
Instructions
- Preheat the oven to 375°F (190°C). Grease a baking dish.
- In a bowl, mix the cornmeal, flour, baking powder, and salt together.
- In another bowl, combine the mashed sweet potatoes, eggs, melted butter, and buttermilk.
- Gently mix the wet ingredients into the dry ingredients until just combined.
- Pour the batter into the greased dish and bake for 25–30 minutes until golden and set.
- For the honey butter, mix the softened butter with honey until smooth.
- Serve the warm cornbread with the honey butter spread on top for a sweet finish.
