Honey Butter Sweet Potato Cornbread

Discover the ultimate Honey Butter Sweet Potato Cornbread recipe! Moist, sweet, and perfect for any meal, this cornbread is easy to make and utterly delicious.

This Honey Butter Sweet Potato Cornbread is soft, moist, and perfectly sweet with a buttery flavor. The addition of mashed sweet potatoes makes it rich and tender, while the honey butter spread on top takes it to the next level. Perfect for holidays, family dinners, or just when you’re craving some Southern comfort food.

Tools You’ll Need

• Mixing bowls (one large, one medium)
• Measuring cups and spoons
• Whisk and spatula
• Baking pan (8x8-inch or similar)
• Oven
• Small bowl for honey butter

Ingredients

For the Cornbread:

• 1 cup mashed sweet potatoes
• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1/4 cup honey
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 2 large eggs
• 1/2 cup melted butter
• 1 cup buttermilk

For the Honey Butter:

• 1/4 cup honey
• 1/2 cup softened butter

Step-by-Step Instructions

1. Preheat the Oven
   Preheat your oven to 375°F (190°C). Grease your baking pan or line it with parchment paper for easy removal.
2. Prepare Dry Ingredients
   In a large bowl, mix together the cornmeal, all-purpose flour, baking powder, and salt. Set aside.
3. Combine Wet Ingredients
   In a separate bowl, whisk together the mashed sweet potatoes, eggs, melted butter, buttermilk, and honey until smooth and well combined.
4. Mix Wet and Dry
   Gradually fold the dry ingredients into the wet mixture until fully incorporated. Avoid overmixing to keep the cornbread light and tender.
5. Bake the Cornbread
   Pour the batter into your prepared pan and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
6. Prepare Honey Butter
   While the cornbread bakes, combine softened butter and honey in a small bowl. Mix until smooth and creamy.
7. Serve Warm
   Allow the cornbread to cool slightly before slicing. Spread generously with the honey butter for the ultimate indulgence.

Tips for Perfect Cornbread

• Moisture Matters: Ensure your mashed sweet potatoes are smooth and not too watery. Too much moisture can make the cornbread dense.
• Golden Crust: Bake until the edges are slightly golden for that perfect texture contrast.
• Enhance Flavor: Toast the cornmeal lightly before mixing for a deeper, nutty flavor.

Customizations and Additions

• Add Texture: Fold in 1/2 cup of chopped pecans or walnuts for a delightful crunch.
• Spice It Up: Add 1/2 teaspoon of cinnamon or nutmeg to complement the sweet potatoes.
• Extra Sweet: Drizzle additional honey over the top just before serving for a decadent finish.

Storage and Reheating

• Storage: Keep leftover cornbread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
• Reheating: Warm in the oven at 350°F (175°C) for 5-10 minutes, or microwave slices for 20-30 seconds to enjoy it soft and fresh.

Nutritional Information (Approximate per serving)

• Calories: 220 kcal
• Carbohydrates: 32g
• Protein: 4g
• Fat: 10g
• Sugars: 12g
• Fiber: 2g

Preparation Times

• Prep Time: 15 minutes
• Cook Time: 25-30 minutes
• Total Time: 40-45 minutes

Frequently Asked Questions

Q: Can I use canned sweet potatoes instead of fresh?
A: Absolutely! Just drain any excess liquid and mash until smooth.

Q: Can I make this cornbread gluten-free?
A: Yes, substitute the all-purpose flour with a 1:1 gluten-free flour blend.

Q: Can I make honey butter in advance?
A: Yes, store it in the fridge and bring to room temperature before serving.

Q: How do I keep the cornbread moist?
A: Don’t overmix the batter, and be careful not to overbake. Sweet potatoes help keep it naturally moist.

This Honey Butter Sweet Potato Cornbread is more than just a side—it’s a showstopper that brings warmth, sweetness, and comfort to your table. Perfect for any season, this recipe will quickly become a household favorite.