The Coziest Sweet Potato Cornbread With Honey Butter Recipe

Crafting a mouthwatering sweet potato cornbread brings warmth to any meal, infusing comfort into every golden-edged slice.

Soft kernels of corn mingle with velvety sweet potato, creating a rich, dense texture that melts on your tongue.

Homemade honey butter adds a luxurious touch, complementing the bread’s rustic charm.

Southern kitchens know this recipe as a cherished secret, passed down through generations of home cooks.

Modest ingredients transform into something extraordinary with just a few simple steps.

Seasonal produce becomes a delectable centerpiece that sparks conversation and brings smiles around the table.

Let’s unwrap this delightful recipe that promises to become your new favorite comfort food.

Ingredients for Moist Sweet Potato Cornbread with Honey Butter

• Sweet Potatoes: A vibrant orange root vegetable that adds moisture and natural sweetness to the cornbread.
• Cornmeal: A key ingredient that provides the classic cornbread texture and authentic corn flavor.
• Flour: Helps bind the ingredients and creates a tender crumb in the cornbread.

• Butter, Milk, Eggs: Essential components that contribute to the rich and moist texture of the bread.
• Honey: Adds a delicate sweetness and helps to enhance the overall flavor profile.
• Sweet Potato Puree: Creates a smooth, creamy base that increases the bread's moistness and nutritional value.

• Baking Powder, Salt: Crucial for helping the cornbread rise and balancing the overall taste.

How to Bake Sweet Potato Cornbread with Honey Butter

Step 1: Prepare Oven and Baking Dish

Heat the oven to 375°F. Coat an 8-inch square baking dish with cooking spray or butter to prevent sticking.

Step 2: Cook and Mash Sweet Potatoes

Boil or bake sweet potatoes until they’re soft enough to pierce easily with a fork. Mash the potatoes thoroughly until you create a smooth, creamy puree.

Step 3: Mix Dry Ingredients

• All-purpose flour
• Cornmeal
• Baking powder
• Salt

Whisk these dry ingredients together until they’re well blended.

Step 4: Combine Wet Ingredients

• Melted butter
• Honey
• Milk
• Eggs
• Sweet potato puree

Stir until all components are thoroughly incorporated and smooth.

Step 5: Create Cornbread Batter

Pour the wet ingredient mixture into the dry ingredient bowl. Gently fold the ingredients together, mixing just until combined.

Be careful not to overmix, as this can make the cornbread tough.

Step 6: Bake the Cornbread

Transfer the batter into the prepared baking dish.

Spread it evenly with a spatula. Bake in the preheated oven for 25-30 minutes.

The cornbread is done when it turns golden brown and a toothpick inserted in the center comes out clean.

Honey Butter (Optional):

Soften butter and mix with honey until smooth and creamy.

Serve alongside the warm cornbread.

Tips for Flavorful Sweet Potato Cornbread Every Time

• Mash sweet potatoes thoroughly to ensure a smooth, lump-free texture in your cornbread.
• Use room temperature eggs and milk for better ingredient integration and consistent baking results.
• Avoid overmixing the batter to prevent tough, dense cornbread; mix just until ingredients are combined.
• Brush the top with melted butter right after baking for a golden, slightly crispy crust that adds extra richness.
• Store leftover cornbread in an airtight container at room temperature for up to 3 days, or freeze for longer preservation.

Creative Variations on Sweet Potato Cornbread with Honey Butter

• Gluten-Free Version: Replace wheat flour with almond flour or gluten-free all-purpose flour blend for celiac or gluten-sensitive individuals.
• Vegan Adaptation: Substitute eggs with flax eggs, use plant-based milk, and swap butter with coconut oil or vegan butter alternative.
• Savory Herb Variation: Add chopped rosemary, thyme, or sage to the batter for a more complex, herbal flavor profile that complements the sweet potato.
• Dairy-Free Option: Use coconut milk instead of regular milk and coconut oil in place of butter to create a lactose-free version of the cornbread.

Pairings That Complement Sweet Potato Cornbread and Honey Butter

• Pair this sweet potato cornbread with a hearty beef or vegetarian chili for a warming, soul-satisfying combination that balances the bread's sweetness with rich, spicy flavors.
• Serve alongside smoky pulled pork or tender barbecue chicken to complement the cornbread's natural sweetness and add a delightful textural contrast to grilled meats.
• Enjoy with a crisp hard apple cider or a smooth amber craft beer that echoes the bread's warm, slightly sweet undertones and brings out its rich, comforting character.

Storage Tips for Sweet Potato Cornbread with Honey Butter

• Refrigerate: Store leftover cornbread in an airtight container for up to 4 days. Wrap tightly with plastic wrap or aluminum foil to prevent drying out.
• Freeze: Slice cornbread into individual portions, wrap each piece in plastic wrap, then place in a freezer bag. Freeze for up to 3 months for maximum freshness.
• Reheat Oven: Warm refrigerated or thawed cornbread at 350°F for 10-15 minutes, wrapped in foil to retain moisture. Unwrap for the last 2-3 minutes to crisp the edges.
• Microwave Quick: Heat individual slices for 15-20 seconds on medium power. Add a damp paper towel to prevent hardening and maintain softness.

FAQs

• Can I use canned sweet potatoes instead of fresh ones?

Yes, you can use canned sweet potatoes. Just drain them well and mash thoroughly before adding to the recipe.

• Is it possible to make this cornbread gluten-free?

Absolutely! Replace the all-purpose flour with a gluten-free flour blend to create a gluten-free version of the cornbread.

• How do I know when the cornbread is perfectly baked?

Look for a golden brown top and insert a toothpick into the center. If it comes out clean with no wet batter, the cornbread is done.

• Can I reduce the sugar in this recipe?

Yes, you can reduce the honey slightly or use a sugar substitute if you prefer a less sweet cornbread. Just keep the overall liquid measurements consistent.

Sweet Potato Cornbread with Honey Butter That Satisfies

• Boost Nutritional Value: Sweet potatoes pack this cornbread with extra vitamins, fiber, and a beautiful orange hue that makes the dish more nutritious and visually appealing.
• Customize with Ease: The recipe allows simple ingredient swaps or additions like herbs, cheese, or jalapeños to match your taste preferences and make it uniquely yours.
• Perfect Family Comfort Food: Warm, soft cornbread with a subtle sweet potato twist creates a crowd-pleasing side dish that appeals to both kids and adults, making mealtime more enjoyable.
• Quick Weekend Baking Project: With minimal prep and straightforward steps, this recipe offers a satisfying baking experience for home cooks of all skill levels who want a delicious homemade treat.

Sweet Potato Cornbread With Honey Butter Recipe

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4.6 from 21 reviews

• Total Time: 1 hour
• Yield: 8 1x

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Description

Southern sweet potato cornbread delivers comfort on a plate with rich, golden goodness. Honey butter melts luxuriously across warm slices, inviting you to savor each hearty, homestyle bite.

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Ingredients

Scale 1x2x3x

• 1 cup sweet potato puree (about 1 medium sweet potato)
• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/2 cup honey
• 1/2 cup unsalted butter (melted)
• 1 cup whole milk (or almond/oat milk)
• 2 large eggs
• 2 tsp baking powder
• 1/4 tsp salt

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Instructions

1. Warm the oven to 375°F and coat an 8-inch square baking dish with cooking spray or butter.
2. Prepare sweet potatoes through boiling or roasting until completely soft, then transform into a silky, smooth puree.
3. Combine all dry ingredients – flour, cornmeal, baking powder, and salt – in a spacious mixing bowl, whisking thoroughly to eliminate potential lumps.
4. Create a separate mixture by blending melted butter, honey, milk, eggs, and sweet potato puree until the components integrate seamlessly.
5. Delicately incorporate wet ingredients into dry ingredients, stirring minimally to prevent overworking the batter and maintaining a tender texture.
6. Transfer the velvety mixture into the prepared baking dish, spreading evenly across the surface.
7. Slide the dish into the preheated oven and bake for 25-30 minutes, monitoring until the top turns a rich golden brown and a inserted toothpick emerges clean.
8. Remove from oven and allow the cornbread to cool slightly before slicing, ensuring a moist and delectable result.

Notes

• Ensure sweet potatoes are completely mashed without lumps for a smooth, consistent texture throughout the cornbread.
• Avoid overmixing the batter to prevent a tough, dense cornbread; mix until ingredients are just combined for a tender crumb.
• Customize the sweetness by adjusting honey levels or substituting with maple syrup for a different flavor profile.
• Make this recipe gluten-free by using a 1:1 gluten-free flour blend and checking that your cornmeal is certified gluten-free.

• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Category: Breakfast, Lunch, Dinner, Snacks, Desserts
• Method: Baking
• Cuisine: Southern American

Nutrition

• Serving Size: 8
• Calories: 307 kcal
• Sugar: 18 g
• Sodium: 206 mg
• Fat: 13 g
• Saturated Fat: 7 g
• Unsaturated Fat: 5 g
• Trans Fat: 0.3 g
• Carbohydrates: 42 g
• Fiber: 2 g
• Protein: 6 g
• Cholesterol: 57 mg