Name: Honey Butter Sweet Potato Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 medium sweet potatoes (about 1 cup mashed); 1 cup all-purpose flour; 1 cup medium-grind cornmeal; 2 tsp baking powder; 1/2 cup honey; 1/3 cup melted butter; 1 cup milk (whole or buttermilk); 2 large eggs; Pinch of salt

Print Recipe

The aroma of freshly baked Honey Butter Sweet Potato Cornbread wafts through the kitchen like a warm hug on a chilly day. Picture this fluffy delight with golden edges, glistening with a glossy honey glaze that makes your mouth water just thinking about it. The first bite? Oh boy! It’s like a party for your taste buds—a harmonious blend of sweetness and buttery goodness that keeps you coming back for seconds (and maybe thirds).

This dish isn’t just food; it’s a cherished memory in my family. I remember my grandmother whipping up this cornbread every Thanksgiving. We’d all gather around the table, eagerly waiting for her to slice into it. The laughter, the stories, and that heavenly smell—what’s not to love? This Honey Butter Sweet Potato Cornbread is perfect for any occasion, whether you’re hosting a festive dinner or simply craving something comforting on a rainy afternoon.

Why You'll Love This Recipe

This Honey Butter Sweet Potato Cornbread is incredibly easy to make, requiring minimal ingredients and effort
The combination of sweet potatoes and honey creates an irresistible flavor profile that will impress everyone
Its beautiful golden color adds visual appeal to any meal spread
Perfect as a side dish or enjoyed alone with some extra honey drizzled on top

I once made this recipe for a potluck and watched friends fight over the last piece—it was both hilarious and heartwarming!

Recipe preparation

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

Sweet Potatoes: Choose firm, vibrant orange ones; they add moisture and natural sweetness.
All-Purpose Flour: Use unbleached flour for better texture and flavor.
Cornmeal: Opt for medium-grind cornmeal for the perfect balance of texture.
Baking Powder: Ensure freshness for maximum lift in your cornbread.
Honey: The star ingredient! Go for pure, raw honey to enhance sweetness naturally.
Milk: Whole milk provides richness; however, buttermilk can add extra tanginess.
Eggs: Use large eggs to bind everything together seamlessly.
Butter: Melted butter brings everything together while adding richness and flavor.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Preheat your oven to 375°F (190°C). Grease an 8-inch square baking pan with nonstick spray or butter to prevent sticking later on.

Prepare the Sweet Potatoes: Peel and chop two medium sweet potatoes into chunks. Boil them in salted water until fork-tender—about 15 minutes should do the trick. Drain them well, then mash until smooth.

Mix Dry Ingredients: In a large bowl, whisk together 1 cup of all-purpose flour, 1 cup of cornmeal, 2 teaspoons of baking powder, and a pinch of salt. This ensures even distribution of leavening agents.

Combine Wet Ingredients: In another bowl, combine your mashed sweet potatoes with 1/3 cup of melted butter and 1/2 cup of honey. Stir in 1 cup of milk and 2 large eggs until everything is smoothly blended together.

Incorporate Mixtures: Gradually pour the wet mixture into the dry ingredients while stirring gently. Be careful not to over-mix; folding is key here to keep your cornbread light and fluffy.

Pour Into Pan: Transfer the batter into your prepared baking pan evenly spread out using a spatula. Tap gently on the counter to release any air bubbles trapped inside.

Bake Away: Place it in the preheated oven and bake for about 25-30 minutes or until golden brown on top and a toothpick inserted comes out clean.

Let it cool slightly before cutting into squares—this part is crucial because no one wants crumbling at their dinner table!

There you have it—your very own Honey Butter Sweet Potato Cornbread! Enjoy warm with drizzles of extra honey or alongside savory dishes like chili or roasted meats. Each bite promises warmth and nostalgia wrapped up in sweet potato perfection!

You Must Know

Honey Butter Sweet Potato Cornbread is a delightful twist on classic cornbread
The sweet and savory flavors meld perfectly, creating a comforting dish that complements any meal
Don’t forget to adjust the sweetness based on your preference, making it either a side or a dessert!

Perfecting the Cooking Process

Start by roasting the sweet potatoes first for maximum flavor. While they cool, prepare the cornbread batter. This allows for efficient use of time while ensuring your sweet potatoes maintain their deliciously caramelized goodness.

Serving and storing

Add Your Touch

Feel free to swap out some ingredients! Try adding jalapeños for a kick or use maple syrup instead of honey for different sweetness levels. Chopped nuts can also add a delightful crunch to your cornbread.

Storing & Reheating

Store any leftover Honey Butter Sweet Potato Cornbread in an airtight container at room temperature for up to three days. To reheat, pop it in the oven at 350°F for about 10-15 minutes until warmed through.

Chef's Helpful Tips

For fluffy cornbread, avoid overmixing the batter; it should be slightly lumpy
Use fresh sweet potatoes for the best natural sweetness and flavor
Let the cornbread cool before slicing to maintain its moist texture and shape

There was this one time I brought Honey Butter Sweet Potato Cornbread to a family gathering, and my uncle—who usually only eats meat—couldn’t get enough! He even asked for seconds, which was a huge win in my book!

FAQs

FAQ

Can I make this recipe gluten-free?

Absolutely! Substitute regular cornmeal with gluten-free cornmeal or flour to make this Honey Butter Sweet Potato Cornbread gluten-free without sacrificing flavor or texture.

How do I know when my cornbread is done?

Your cornbread is ready when it turns golden brown on top and a toothpick inserted into the center comes out clean. Trust me, no one likes gummy cornbread!

Can I freeze Honey Butter Sweet Potato Cornbread?

Yes, you can freeze it! Just wrap individual slices tightly in plastic wrap and place them in a freezer-safe bag. It will last up to three months in the freezer.